APPLE STRUDEL

APPLE STRUDEL

2/3 cup milk, scalded
1/2 cup sugar
1 1/4 tsp salt
6 Tbsp butter, melted
2/3 cup lukewarm water
2 Tbsp sugar
2 pkg active dry yeast
3 eggs
6 cup flour

Filling:
9 apples, peeled and sliced
1 1/2 cup cream
1 1/2 c sugar
butter
cinnamon

Scald milk in saucepan
Add butter
Dissolve yeast in lukewarm water
Add sugar and set aside about 10 minutes

When milk and butter are warm enough to touch, stir in the yeast mixture
Use a whisk and beat eggs well and stir in to combine
Gradually add 3 cups flour
Beat till smooth with an electric mixer
Stir in remaining flour, or enough to make a soft dough (about 3 cups)

Place in greased bowl, turning once to coat with oil
Cover and let rise until doubled in bulk (about 1-2 hours)
Turn out onto lightly floured board and divide into 3 pieces
Roll out each piece and stretch with hands to fit into an 11x11x3" pan
Press the edges tightly against the pan so it doesn't spring back

If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will be more manageable.

Peel and core apples and slice thinly
Arrange the apples lengthwise in rows across the strudel dough

Cover loosely with plastic wrap and allow to rise in a warm, draft free place until double in bulk.
Remove wrap
Into each of the 3 pans, pour 1/2 cup cream

Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon
Starting with the long end, roll up jelly roll style into a log
Form the log into a horseshoe or U shape.
Brush the top with milk or cream and sprinkle with sugar

Bake in preheated oven at 350 degrees until lightly golden, about 35 minutes
Puncture bubbles