This is amazing, Hvala ljepo. I'll try to make this for easter for my mom. I am only wondering what kind of flower you used. I'm in the USA now and "All purpose" means something different here. Do you, by any chance have the protein % of your flower? Or do you perhaps know if it's a bread flower or something you'd use for Somun/Lepnije? Any help would be greatly appreciated (You can even give me the brand and I'll look it up myself) Thank you very much.
Hvala Vam na posjeti mog kanala. Ja uvjek koristim "All-purpose brasno, sto znaci da je to brasno za sve vrste dizanog tijesta. Mozete, naravno koristiti brasno koje koristite za lepinje, kruh i ostala dizana tijesta. Moja strudla je fenomenalna, ukusna i savrsena. Ovaj recept je jos od moje bake i star je oko 100 godina.
Hi, I'm guessing that the 1 cup of milk added to dough mix should be around 110 degrees or so to get the yeast going? And no preheating the oven (just pop it in a cold oven)?
Hi! Yes, 1 cup worm milk around 110 degrees. I used instant yeast, no need to dissolve instant yeast in liquid. If you use a different yeast, follow the instructions on it. No preheating the oven. (Just pop it in a cold oven and bake at 375 F for 50 minutes. Halfway through baking, cover strudel with baking sheet. Continue to bake. Before backing the fill prick the strudel. Thank you for visiting my channel. I hope you will like this recipe, enjoy it.
Awesome to see the tradition carried on. Just wondering why the dough is not completely covered with the filling. Please send me the measurements of the rectangle or circle. Thanks
Thank you for coming! The dough is not to be completely covered with the filling. While the strudel is baking, it may come out on the side. Before backing fill prick the strudel Rectangle measurements: 21" x 13" x 1/4" thick
The lemon zest, or pure lemon extract, is used in many Eastern European baking recipes in combination with vanilla extract. I use both in the dough as well as in the fillings, such as walnut, poppy seed or cottage cheese filling. It makes everything taste so much better than if you leave it out. And it makes your kitchen smell amazing.
I'm so sorry. It is a very tried and traditional strudel recipe. My grandmother worked like that, my mom, me and almost everyone else work on that recipe, there is no other. For 50 minutes, it should be baked. The reason it cracked, and filling came out is because you didn't fill prick before backing. Video show from 11:34 - 11:49 😊❤
Dont blame the recipe... if you oven is not true temp then that will happen... if your technic is not up to par then its on you.... this recipe is great and have been using it for the past year or so with no fail! Dont blame the video blame your technic and your equipment
A strudel is a type of sweet or savory layered pastry with a filling inside. This strudel recipe is over 100 years old, and it is my grandmother's recipe. I have made this kind of strudel many times, as has my grandma. This recipe has been verified.