Strudel Dough

Use this versatile dough in your bakery to make classic German apple strudel or be inventive and fill with a wide range of other seasonal fruits or sweet fillings for your own tasty creation.

Strudel Dough

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Prep Time: 2-3 hours

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Ingredients

	lb	oz	%	kg	g
All Purpose Flour	20	-	100	10	-
Water	13	-	65	6	500
Butter	-	3.2	1	-	100
Eggs	-	6.4	2	-	200
Red Star Double-Acting Baking Powder	-	1.6	.05	-	50
Salt	-	4.8	1.5	-	150
Saf-Pro Relax RS 190	-	0.06	0.2	-	20
Total	34	0.64	-	17	20

Lesaffre Products Used

Red Star Double-Acting Baking Powder - View Product
Saf-Pro Relax RS 190 - View Product

Instructions

In a 20 quart mixer with a hook attachment, blend all ingredients together on your mixer’s first speed for 5-6 minutes, or until dough is fully developed. Note that dough should be smooth and not sticky. Rest covered for 2-3 hours.

Divide into 15 oz (425 g) portions and freeze. To use, thaw completely before shaping and filling dough as desired.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.