Braided apple and walnut strudel
Ingredients:
For the dough:
- 500 gram (4 cups) all-purpose flour
- 250 grams (1 cup / 2 sticks) cold butter, cubed
- 20 ml (4 tsp) milk
- 10 grams (2¼ tsp) active dry yeast
- 80 grams (⅓ cup) granulated sugar
- ¼ vanilla bean (or ½ tsp vanilla extract)
- 1 tsp table salt
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For the apple filling:
- 4 Granny Smith apples, peeled and diced into 1x1 cm (½-inch) cubes
- ½ cup (120 ml) water
- 1 cup (100 grams) chopped walnuts
- 1 tsp ground cinnamon
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Instructions:
1. Prepare the dough:
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.
2. Make the filling:
Combine apples, walnuts, sugar, water and cinnamon in a pot. Simmer over medium heat for 15 minutes. Let cool.
3. Assemble the strudel:
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.
4. Serve:
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.