May 2009 Daring Bakers Challenge #30: Apple Strudel

I'd never thought that apple strudel would be hard, until yesterday, >*<. I started with a great feeling, ok, it's just a time for another baking. But I always have a problem that when I read the recipe sometime I just misunderstand it.

So, after I made the dough and filled it, and rolled it, I knew that I have a problem. The dough was tearing apart, because I just sprinkled the filling all over the dough, and I had to throw away the first batch.

Then I started again, and this time everything was fine, (the one that I took the picture of the instruction ^_^). I thought that it'd be a good job and I could do it without any problem at all. It's going into the oven and the sweet aroma was filling up my room. But the disaster was after that. When the strudel was done, I took it out of the oven and it was flying into the floor, in front of my eyes. I cried, yes, I really cried, I felt so tried and I thought about skipping this challenge >*<. But I just can't, I already did it even I felt like giving up yesterday, I wake up this morning with my intention to make it again. It's fun to play with the dough, to make it tissue thin, like when playing with play dough haha. And you can see that I can make it (anyway I made half of the recipe for today, it's the one that I took the picture for the finished product) , it's not hard to make, and I really want everyone to try it too, ^_^, but hope you don't throw it on the floor like me.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Apple strudel
from: Exquisite Desserts
from the Classic Cafés of Vienna, Budapest and Prague”
by Rick Rodgers

Strudel dough
1 1/3 cups (200 g)	unbleached flour
1/8 teaspoon	salt
7 tablespoons (105 ml)	water, plus more if needed
2 tablespoons (30 ml)	vegetable oil, plus additional for coating the dough
1/2 teaspoon	cider vinegar
Apple filling
2 tablespoons (30 ml)	golden rum
3 tablespoons (45 ml)	raisins
1/4 teaspoon	ground cinnamon
1/3 cup plus 1 tablespoon (80 g)	sugar
1/2 cup (1 stick / 115 g)	unsalted butter, melted, divided
1 1/2 cups (350 ml)	fresh bread crumbs
1/2 cup (120 ml, about 60 g)	coarsely chopped walnuts
2 pounds (900 g)	tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

Make the filling:

1.Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

2. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Mix the apples with the raisins (including the rum), and the cinnamon sugar

Make the strudel dough and fill it:

1. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

2. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Spread the apple mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Well, this is the one that I made after all my failure, haha!

May 2009 Daring Bakers Challenge #30: Apple Strudel