Page 60 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Strudel Dough

, . The
guide when making (actually, stretching) strudel dough is that it’s
perfect when you can read a newspaper through it. It should be used
at once as it dries out very quickly, and the key to using it
successfully is to layer it so that it forms a flaky whirlwind of
deliciousness.

Makes 1¾ pounds (800 g) strudel dough

bread flour or other high- 1 pound, plus 1 or 2 ounces 455 g, plus 30 or 60 g more,
gluten flour, cold more, if needed if needed

unsalted butter, very soft 3 tablespoons 42 g
3 tablespoons, plus extra to 45 ml, plus extra to prevent
vegetable oil
prevent sticking sticking

salt 1½ teaspoons 9 g
1½ cups, plus 1 or 2 ounces 360 ml, plus 30 or 60 ml
water, room temperature more, if needed more, if needed

FOR THE FINISH

unsalted butter, melted 1 cup 225 g

1
. In the bowl of a stand mixer fitted with a dough hook, combine the
flour, butter, oil, salt, and 1½ cups (360 ml) water. Mix until the
dough comes together into a smooth and elastic mass. The dough

should pull away from the sides of the bowl but still be very sticky
and terribly soft. When you handle it, though, it should not stick to
your hands. Work the dough for at least 15 to 20 minutes in the
mixer. If it is still too sticky after that, add a little more flour. If the
dough is too dry, add a little more water. Add only a very small
amount of either at a time.

2
. Coat the dough with the vegetable oil and cover the bowl with
plastic wrap. Allow it to rest in a warm area for 2 hours.