Bulk Recipe
The month of October has become synonymous with Oktoberfest. This annual festival from Germany has become famous worldwide and sees celebrations of Bavarian food, drink, and culture happening all over the globe. Join in the sweet side of the festivities with a batch of apple strudel, using fresh apples and Millstone Flour.
BULK RECIPE:
Prep Time: 30 mins
Cook Time: 1 hr
Resting Time: 1 hr
Total Time: 2 hrs 30 mins
Yield: 10 apple strudels (serves 40)
INGREDIENTS
For the strudel dough:
- 1,75 kg Millstone Cake Wheat Flour
- 10 medium eggs
- 10 Tbsp sunflower oil
- 10 tsp vinegar
- 10 pinches of salt
For the apple filling:
- 750 g raisins
- 20 Tbsp rum or water
- 60 large granny smith apples approx 850g
- 750 g white sugar
- 15 tsp ground cinnamon
- zest of 10 unwaxed lemon
- 10 tsp vanilla extract
- 500 g unsalted butter melted
- 500 g breadcrumbs
- 40 Tbsp chopped or flaked almonds
To serve:
- 20 Tbsp powdered sugar
INSTRUCTIONS:
MAKE THE STRUDEL DOUGH:
Combine all dough ingredients with 500 ml of cold water in a mixing bowl. Stir together to a shaggy dough, then turn out onto a floured work surface and knead for a minute or two until smooth. Dust with flour, wrap in cling film and let the dough rest in the refrigerator for 1 hour.
MAKE THE FILLING:
Stir the raisins and rum (or water) together in a small bowl and set aside to let them plump up. Peel, quarter and core the apples. Cut each quarter into 6 slices, then turn and slice again into small pieces. In a large bowl, toss the apples together with the soaked raisins, sugar, cinnamon, lemon zest and a squeeze of lemon juice and vanilla. Set aside.
HEAT THE OVEN:
Heat the oven to 180°C / Gas 4 and line a large rimmed baking sheet with baking parchment paper.
ROLL OUT THE DOUGH:
Separate the dough into 10 equal sized balls then place on a large floured surface. Roll out each dough ball to a large rectangle of approximately 30x40cm. Be gentle as the dough will be very thin (you should be able to see the pattern of the towel through it in the next step).
FILL THE STRUDEL:
Carefully lift the dough (use the back of your hands) onto a large, clean tea towel. Brush generously all over with melted butter, scatter evenly with the breadcrumbs, then spread some of the apple mixture and apple juice over the dough in one layer, leaving a 3cm border all the way around. Sprinkle almonds over the top of the apple mixture.
ROLL THE STRUDEL:
Fold the sides of the strudel in, then use the tea towel to carefully roll each strudel up, starting with a short side of the dough. Use the tea towel to transfer the strudel to the prepared tray and brush it with the remaining butter.
BAKE:
Bake in the preheated oven for 1 hour until golden brown. Allow to cool to room temperature before dusting generously with powdered sugar.
SERVE:
Slice and serve your delicious apple strudel with whipped cream or a scoop of vanilla ice cream.
Home Baker Recipe
The month of October has become synonymous with Oktoberfest. This annual festival from Germany has become famous worldwide and sees celebrations of Bavarian food, drink, and culture happening all over the globe. Join in the sweet side of the festivities with a batch of apple strudel, using fresh apples and Millstone Flour.
HOME BAKER RECIPE:
Prep Time: 30 mins
Cook Time: 1 hr
Resting Time: 1 hr
Total Time: 2 hrs 30 mins
Yield: 1 apple strudel (serves 4)
INGREDIENTS
For the strudel dough:
- 175 g Millstone Cake Wheat Flour
- 1 medium egg
- 1 Tbsp sunflower oil
- 1 tsp vinegar
- pinch of salt
For the apple filling:
- 75 g raisins
- 2 Tbsp rum or water
- 6 large granny smith apples approx 850g
- 75 g white sugar
- 1 ½ tsp ground cinnamon
- zest of 1 unwaxed lemon
- 1 tsp vanilla extract
- 50 g unsalted butter melted
- 50 g breadcrumbs
- 4 Tbsp chopped or flaked almonds
To serve:
- 2 Tbsp powdered sugar
INSTRUCTIONS:
MAKE THE STRUDEL DOUGH:
Combine all dough ingredients with 50ml (3 Tbsp) of cold water in a mixing bowl. Use a fork to stir together to a shaggy dough, then turn out onto a floured work surface and knead for a minute or two until smooth. Dust with flour, wrap in cling film and let the dough rest in the refrigerator for 1 hour.
MAKE THE FILLING: Stir the raisins and rum (or water) together in a small bowl and set aside to let them plump up. Peel, quarter and core the apples. Cut each quarter into 6 slices, then turn and slice again into small pieces. In a large bowl, toss the apples together with the soaked raisins, sugar, cinnamon, lemon zest and a squeeze of lemon juice and vanilla. Set aside.
HEAT THE OVEN:
Heat the oven to 180°C / Gas 4 and line a large rimmed baking sheet with baking parchment paper.
ROLL OUT THE DOUGH:
On a large floured surface roll out the dough to a large rectangle of approximately 30x40cm. Be gentle as the dough will be very thin (you should be able to see the pattern of the towel through it in the next step).
FILL THE STRUDEL:
Carefully lift the dough (use the back of your hands) onto a large, clean tea towel. Brush generously all over with melted butter, scatter evenly with the breadcrumbs, then spread the apple mixture and any apple juice over the dough in one layer, leaving a 3cm border all the way around. Sprinkle the almonds over the top of the apple mixture.
ROLL THE STRUDEL: Fold the sides of the strudel in, then use the tea towel to carefully roll the strudel up, starting with a short side of the dough. Use the tea towel to transfer the strudel to the prepared tray and brush it with the remaining butter.
BAKE:
Bake in the preheated oven for 1 hour until golden brown. Allow to cool to room temperature before dusting generously with powdered sugar.
SERVE:
Slice and serve your delicious apple strudel with whipped cream or a scoop of vanilla ice cream.