Yeast Strudel Dough
Elevate your homemade pastries with this traditional Yeast Strudel Dough recipe, the perfect base for sweet or savory strudels. This enriched dough comes together effortlessly with simple pantry staples like all-purpose flour, instant yeast, and sugar, balanced by the richness of butter, milk, and a beaten egg. Hand-kneaded to a smooth, elastic finish, the dough boasts a tender, slightly chewy texture ideal for creating those signature flaky layers. After a warm, slow rise, this versatile dough is ready to be rolled and filled with your favorite ingredients, from spiced apples to creamy cheese and beyond. With its light sweetness and soft yet sturdy structure, this dough ensures your strudels are not only beautiful but also bakery-quality. Perfect for special occasions or cozy weekends, start your baking adventure with this foolproof recipe!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 7 grams instant yeast
- 1 teaspoon salt
- 250 milliliters lukewarm milk
- 80 grams unsalted butter, melted
- 1 piece large egg, beaten
- 10 milliliters vegetable oil
Instructions
In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Stir well to evenly distribute the dry ingredients.
Create a well in the center of the dry ingredients and pour in the lukewarm milk, melted butter, and beaten egg.
Mix the ingredients with a wooden spoon or your hands until the dough starts to come together in a shaggy mass.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
Coat a large bowl with the vegetable oil. Place the dough into the bowl, turning it a few times to coat it with the oil.
Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area to rise for about 1 hour or until doubled in size.
Once the dough has risen, gently punch it down to release trapped air. Transfer it to a lightly floured surface and roll or stretch it out as needed for your strudel recipe.
Proceed with your preferred filling and rolling method, or as instructed in your strudel recipe.
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 448.3 g | 163% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 63.8 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 438 mg | 34% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
