1/4 cup warm water
2-1/2 teaspoons yeast
1/2 cup warm milk
1 teaspoon vanilla
1 cup unsalted butter, softened
2/3 cup sugar
1 egg
2 egg yolks
2 tablespoons sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/4 teaspoon baking powder
4 cups (approximately) all-purpose flour
Glaze:
1 egg yolk
2-3 tablespoons evaporated regular milk
In a small bowl, sprinkle yeast over warm water with a pinch of the sugar. Allow yeast to swell. Stir in warm milk and vanilla, egg, egg yolks, sour cream and lemon juice. Cream the butter with the sugar. Stir egg yolk/yeast mixture into flour to make a soft dough. Fold in flour as required to make a kneadable dough. Work about 5 minutes. It is not necessary to really work this dough. You want it smooth but not as elastic as a bread dough. Place dough in a ziplock plastic bag and let rise until doubled – about 45 minutes.
(Food processor method): In a medium bowl, sprinkle yeast over warm water along with a pinch of sugar. Allow yeast to swell then stir in milk, vanilla, egg, egg yolk, sour cream and lemon juice. Place the flour, sugar, salt, cinnamon and baking powder in processor. Process to combine. Toss butter (cut into chunks) on top of flour mixture. Process to cut butter into flour. Stop machine and drizzle in egg yolk/yeast mixture. Process to make a soft dough. Knead on a lightly floured board very briefly and pat into a disc. Place dough in a ziplock plastic bag and let rise until double, about 45 minutes.
Divide dough in half. Roll each section out into a rectangle (about 10 x 10 inches by 1/8-1/4 inch thick). Spread one cup of filling on each section. Roll up in jellyroll fashion and place, seam side down, on baking sheet. Press roll down slightly. Brush each roll with beaten egg yolk and make several diagonal slashes on top. Cover with a damp tea towel and let rise – about 40 minutes.
Preheat oven to 350F. Bake until nicely browned – about 35-40 minutes. Cool well before cutting into serving pieces. Cover very well with plastic wrap to store. Pastry comes out of the oven slightly puffy. As it “matures” this strudel roll gets moister and denser in texture. Covered properly, it keeps very well.
Makes two 12 inch strudel rolls