Dough for strudels

Stretched dough is typically used to make strudels with various fillings. The dough itself is very soft and elastic, allowing it to be literally stretched to an incredible transparency. Don't be afraid of stretching the dough - it's much easier than it looks at first glance.

Composition:

• flour - 200 gr.
• egg - 1 pc.
• vinegar - 1 tsp.
• butter - 2 tbsp.
• warm water - 50 ml
• odorless sunflower oil - for lubrication

Cooking:

Beat the egg lightly with a fork and melt the butter. In a bowl, sift the flour, add the egg, butter, vinegar and water and knead the dough.

Lightly grease a work surface with sunflower oil and knead the dough until it is very soft, pleasant to the touch and no longer sticky to your hands. Lift the dough several times and drop it on the table.

Grease a bowl with vegetable oil, put the dough in it, cover with a towel and put it in a warm place for 20-30 minutes - after the dough rests, it will stretch better.
After that, start working with the dough.
Put a kitchen towel on the table and sprinkle it well with flour. Put the dough in the center and roll it out with a rolling pin greased with vegetable oil into the thinnest layer possible.

Then, with your hand, lightly brush the surface of the dough with vegetable oil. While stretching, repeat this procedure several times to make it more elastic. Then start stretching the dough. To do this, place one hand under the dough closer to the center and slowly, smoothly lead your hand to the edge of the dough, thus stretching it slightly.

Pull from the center alternately in all directions.

Try not to tear the dough, but if you do, just seal the hole and keep stretching. The sheet of dough should increase to 3-4 times the size of the dough originally rolled out.

Allow the dough to expand to 3 or 4 times the size of the dough originally rolled out.

The dough should become almost transparent.

Then place the desired filling on the entire dough sheet, leaving a small distance from the edges free, and use a towel to roll it up into a roll. Because of the very thin thickness of the dough, it bakes very quickly, so the filling should be ready. Bake the roll in a preheated oven heated to 180-200 degrees until ready, cool slightly and serve.
Bon appetite!