Apple strudel and chocolate twist
The chocolate twist is for the excess dough!
Tips on freezing dough: freeze after first proofing in an air tight container. Place in fridge a day before use. Dough can also be placed in a fridge if to be used the next day. Allow to warm before moulding. Recipe yields at least 2-3 strudels depending on how thin you roll the dough.
Ingredients – dough:
🍎 7 gr yeast
🍎 1/4 cup warm water
🍎 1/4 cup salted butter, room temperature
🍎 1 cup yoghurt (or sour cream)
🍎 1-2 tbsp stevia (sugar)
🍎 1/2 tbsp vanilla extract
🍎 1 tsp salt
🍎 3.5 cups flour
Ingredients – filling:
🍎 8 medium apples
🍎 1.5 cups raisins
🍎 8 tbsp salted butter
🍎 1.5 tbsp lemon juice
🍎 2 tbsp water
🍎 4 tbsp cornstarch
🍎 1/2 block brown sugar
🍎 2 tbsp stevia (sugar)
🍎 1.5 tbsp cinnamon powder
1. Dissolve the yeast in warm water and wait for it to bubble up.
2. Gradually add butter, yoghurt, eggs, salt, sugar, and vanilla extract. Mix until smooth before adding 3 – 3.5 cups of flour. Add more flour if the dough is still sticky. Work on the dough until it is not sticky and smooth.
3. Place the dough in a bowl, cover with a wet cloth and lid, then place in the oven with the light on (not heated) for 1 hour. It should double (see picture).
4. Pie filling: do half and half if the pan is not big enough. Melt butter in a pan and remove from heat. Add all other ingredients and mix until well incorporated. Place the pan back on the heat and add the apple slices. When the apples are half done, add the raisins. Stir until tender but not too soft. Place in the fridge to cool.
5. Divide the dough into 2 equal pieces and spread it out using a roller. Place the apple mix on top and fold as you desire. See pictures for inspiration 🙂
Preheat oven to 180C.
6. Apply a layer of melted butter and bake strudel for 20 minutes or until golden.