Recipe: Yeast Strudel Dough (Dolores Casella)

YEAST STRUDEL DOUGH

2 1/2 cups flour
1 cup butter or margarine
1/8 teaspoon salt
1 package yeast
1/2 cup sour cream, room temperature
3 large egg yolks, room temperature
butter (for brushing on dough)
filling (your choice)

Cut the flour, butter, and salt together as for pastry; set aside.

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 F for 50 to 60 minutes, or until browned and done.

Makes 1 large strudel or two small
Source: A World of Breads by Dolores Casella