AUSTRIAN STRUDEL DOUGH

April 17, 2014

My aunt is the queen of traditional Austrian food. She has magic fingers when it comes to kneading dough. I have a long training ahead of me to reach that kind of perfection. At the moment my hands cramp up after 3 minutes and the dough still looks weird … But then making ‘real Austrian Strudel dough’ is only for the advanced kneaders.

The word ‘strudel’ actually means ‘swirl’ – because traditionally the strudel was curled in like a snail to fit on the baking tray.

AUSTRIAN STRUDEL DOUGH

  • 25 g plain flour
  • 3 tablespoons oil [sunflower]
  • 1 tablespoon vinegar
  • 150ml water
  • pinch salt


_ mix all ingredients

_ knead into a dough [about 2min]

_ place on a wooden surface

_ separate into two small balls

_ turn dough in a circle movement under your palm [dough should not fold in on it self]

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[if dough keeps having cracks – add small amount of water

if dough keeps sticking to the wood – add flour]

_ massage the dough this way for 20-30 min 

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[the surface should turn from looking like an orange to being silky smooth]

[slightly reduce pressure on the dough in the end]

_ cover dough balls with oil and let sit for 30min [cover air tight]

_ place a large cloth on the table

_ dust with flour

_ roll out dough with a rolling pin [dough should not pull back]

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_ pick up dough

_ stretch dough between your knuckles [keep turning the dough clockwise]

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_ once you can’t hold it anymore [without ripping it] place it back onto the cloth

_ going in circles softly stretch and pull the dough outward [always try not to rip it]

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According to my grandmother the dough needs to be so thin that you can read a newspaper through it!

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