Yeast Strudel Dough

Recipe by Donna M.
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READY IN: 9hrs

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the flour, butter, and salt together as for pastry.
  • Have the sour cream and egg yolks at room temperature.
  • Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks.
  • Stir all together and knead with the hands until mixture is smooth.
  • Brush the dough with butter and chill for 8 hours, or overnight.
  • When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured.
  • Using a rolling pin, roll the dough as thin as possible.
  • It will make a long, very thin sheet of dough which may be cut in two to make two Strudels.
  • Spread dough with filling, keeping filling short of the edges.
  • Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out.
  • Lift the roll carefully and place in a buttered shallow baking pan.
  • Bake at 350 degrees for 50 to 60 minutes, or until browned and done.
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