Braided apple and walnut strudel
Ingredients:
– 500 gram (4 cups) all-purpose flour
– 250 grams (1 cup / 2 sticks) cold butter, cubed
– 10 grams (2¼ tsp) active dry yeast
– 80 grams (⅓ cup) granulated sugar
– ¼ vanilla bean (or ½ tsp vanilla extract)
News – Delicious Episode 9 – Apple pie
(Video: Yaron Brener)
– 4 Granny Smith apples, peeled and diced into 1×1 cm (½-inch) cubes
– 1 cup (100 grams) chopped walnuts
Instructions:
Mix yeast with milk in a bowl; let sit 2 minutes. Add 4 eggs, sugar, vanilla and salt. Mix until smooth.
Gradually add flour, one spoonful at a time, until dough forms. Knead on a floured surface until a dough comes together.
Incorporate cold butter by hand (it will blend in fully; add flour as needed). Shape into a ball, divide into two equal portions (about 1100 grams each), wrap in plastic and refrigerate fo one hour.
Combine apples, walnuts, sugar, water and cinnamon in a pot. Simmer over medium heat for 15 minutes. Let cool.
Preheat oven to 170°C (340°F, convection). Roll dough into a ½ cm (¼-inch) thick rectangle on floured parchment.
Arrange cooled apples in a centered rectangle. Fold dough corners inward, then cut 10 strips along each side. Braid strips over the filling.
Brush with a mix of 1 egg white + 1 tbsp milk. Bake for 30 minutes until golden.
Optional: Sprinkle walnuts on top seven minutes before baking ends. Serve warm or chilled with vanilla ice cream and powdered sugar. Store refrigerated (wrapped) up to 4 days.
