Quick Strudel

Do you make strudel in the fall, when the jam season begins? This one is super fast because I believe it would be wonderful to fill it with poppy seeds and walnuts! I will definitely try that, and this time I filled it with a jam that was nearing expiry!

I couldn't find a tastier way to use it!

For the dough:
2 egg whites (save the yolks to coat the strudel before baking)
250 ml of hot milk
450 g (+50 g) of flour
A bag of yeast
2 teaspoons baking powder
1 tablespoon sugar
Half a teaspoon of salt
1 teaspoon grated lemon zest
100 ml of oil

Procedure:
Whisk the egg whites firmly, then gradually add the hot milk. Then leave it for a few minutes to cool.

Meanwhile, combine the dry ingredients in one bowl: flour (take 450 grams and leave those 50 if you need to add or sprinkle the dough when rolling out), one bag of yeast, two teaspoons of baking powder, a pinch of salt, a tablespoon of sugar and grated crust lemon.

First add 100 ml of oil to the milk, then gradually add the dry ingredients. Knead with your hands until you get a fine, firm dough - like for a pie. Divide into two equal balls.

There is no need to wait for the dough to rise. You go immediately with further preparation.

Turn on the oven to heat to 180-190C.

Roll out the dough on a floured surface, coat with jam, leaving 2 cm from the end to prevent the jam from leaking during baking.

Coat with egg yolk and bake for 30 minutes. Cut and serve when cool. If you want it to stay fresh longer, wrap the strudels in cling film.

Brza štrudla

Pravite li vi štrudlu u jesen, kada počne sezona džemova i bestilja?
Ova je super brza jer i vjerujem da bi je bilo divno puniti makom i orahom! To ću svakako da probam, a ovaj put sam je punila bestiljom koji je bio pri kraju roka. (smiley) Nisam mogla naći ukusniji način da ga iskoristim!
 
Za tijesto:
2 bjelanca (žumance sačuvajte za premazivanje štrudle prije pečenja)
250 ml vrelog mlijeka
450 gr (+50 gr) brašna
Kesica kvasca
2 kašičice praška za pecivo
1 kašika šećera
pola kašičice soli
1 kašičica rendane limunove korice
100 ml ulja

Postupak:
Čvrsto umutite bjelance, pa mu postepeno dodajite vrelo mlijeko. Potom ostavite nekoliko minuta da se to prohladi.
Za to vrijeme u jednu zdjelu sjedinite suhe sastojke: brašno (uzmite 450 grama a onih 50 ostavite Ako vam bude trebalo za dodavanje ili posipanje tijesta prilikom razvlačenja), jednu kesicu kvasca, dvije kašičice praška za pecivo, prstohvat soli, kašiku šećera i narendanu koricu limuna.

U mlijeko najprije dodajte 100 ml ulja, pa postepeno dodajite suhe sastojke. Gnječite rukama dok ne dobijete fino, čvrsto tijesto - kao za pitu. Podijelite u dvije jednake lopte.
Nema potrebe čekati da tijesto naraste. Odmah idete s daljom pripremom.

Upalite rernu da se grije na 180-190C.

Na pobrašnjenoj površini razvaljajte tijesto, premžite džemom, ostavljajući po 2 cm od kraja kako biste spriječili curenje džema prilikom pečenja. Premažite žumancem I pecite 30 min.

Režite I služite kada se prohladi. Ako želite da duže ostane svježa, zamotajte štrudle u prozirnu foliju.