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
_ 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]
[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
[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]
_ pick up dough
_ stretch dough between your knuckles [keep turning the dough clockwise]
_ 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]
According to my grandmother the dough needs to be so thin that you can read a newspaper through it!