Discover the magic of a Baker’s Strudel Recipe, a soft, golden pastry filled with classic ingredients like ground poppy seeds or plum jam. Perfect for breakfast, dessert, or a cozy afternoon treat, this recipe guides you step by step to create a traditional European favorite. With a tender dough and sweet, buttery topping, it’s a homemade delight everyone will love.
Baker’s Strudel
Ingredients:
- 4 cups all-purpose flour
- 1 1/4 cups milk
- 1 large egg, beaten
- 2 tablespoons unsalted butter
- 4 tablespoons sugar
- 1/8 teaspoon salt (a pinch)
- 1 1/2 teaspoons dry yeast
- Optional: 1 teaspoon grated lemon zest
For brushing the strudel:
- 2 tablespoons softened butter
- 3 tablespoons flour
- 2 tablespoons brown sugar
Filling options:
- Ground poppy seeds
- Plum jam
Preparation:
- In a small saucepan, warm the milk with the butter just until the butter softens (do not boil).
- In a bowl, mix the dry ingredients: flour, sugar, salt, and yeast.
- Pour the warm milk and butter over the dry ingredients and stir to form a dough. Knead the dough well on a lightly floured surface.
- Place the kneaded dough in a large bowl lightly greased with oil, cover with plastic wrap, and let it rise at room temperature for about 2 hours, until doubled in size.
- Once risen, gently press the dough down and transfer it to a floured surface. Roll it into a large rectangle with a rolling pin.
- Place your filling in the center. Cut the left and right sides into slightly wide strips at a slight angle.
- Fold the strips over the filling alternately, overlapping like a braid. Each strip forms a slice.
- Transfer the strudel to a baking sheet lined with parchment paper and lightly greased with cold butter. Let it rise for another 30 minutes.
- Meanwhile, prepare the topping: cream the softened butter, then mix in the flour and brown sugar until smooth.
- Brush the risen strudel with this topping. Bake in a preheated oven at 350°F (175°C) for about 40 minutes, until golden brown.
- Remove from the oven and let it cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
