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APPLE STRUDEL
P r 4-5 persona duhen:
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 teaspoons salt
6 tablespoons butter, melted
2/3 cup water, lukewarm
2 tablespoons sugar
2 packages active dry yeast
3 eggs
6 cups flour
Filling:
9 apples, peeled and sliced
1 1/2 cups cream
1 1/2 cups sugar
butter
cinnamon
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P rgatitja:
Scald milk in a saucepan. Add butter. Dissolve yeast in lukewarm water; add sugar and set aside to proof, about 10 minutes.
When milk and butter mixture is between 100 and 110 degrees F. (warm to the touch), stir in the yeast mixture.
Using a whisk, beat the eggs well and stir in to combine.
Gradually add in 3 cups of flour, beating until smooth with electric mixer. Stir in remaining flour, or enough to make a soft dough (about 3 cups).
Place in a greased bowl, turning once to cover with oil.
Cover and let rise until doubled in bulk, about 1-2 hours.
Turn out onto lightly floured board and divide into three pieces.
Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan. Press edges tightly against pan so that it doesn't spring back. If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will become more manageable.
Peel and core apples and slice thinly. Arrange the apples lengthwise in rows across the strudel dough.
Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk. Remove wrap. Into each of the three pans, pour 1/2 cup cream.
Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or U-shape. Brush top with milk or cream and sprinkle with sugar.
Bake in a preheated 350 degrees F. oven until lightly golden, about 35 minutes. Puncture bubbles.
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