Owner Nicolas Grunauer, of Grunauer in Kansas City's Freighthouse District, shares his recipe for apple strudel.
20 oz all-purpose flour
1/3 cup canola oil
1 teaspoon salt
1 1/4 cup warm water
12 golden delicious apples
10 oz sugar
1 teaspoon cinnamon
1/2 cup raisins soaked in dark rum overnight
Clarified butter to brush
Sugar to sprinkle
Soak raisins over night in dark rum.
Mix all ingredients and knead the mixture into a soft and tacky dough. If using a mixer, let the mixture knead for 10 minutes. If the dough is being kneaded by hand it needs to be forcibly thrown on the table repeatedly. This is to ensure that the gluten has a chance to develop.
Let the dough rest for at least two hours.
In the meantime peel, core and slice the apples and mix them with the sugar, cinnamon and rum soaked raisins. Let that sit for at least two hours so it has a chance to draw out the water of the apples.
With a rolling pin, roll the dough out as thin as possible over a cloth that was coated in flour. Switching your hands, pull the dough as thin as possible with the back of your hands. Generously brush the dough with clarified butter. Align the drained apples on the dough. With the help of the cloth, roll the dough and apples into a strudel.
Cut off the ends of the dough on both sides, and with the strudel still on the cloth transfer the strudel onto a baking tray. Brush the strudel with clarified butter, and sprinkle it with sugar. In a convection oven bake the strudel at 350 degrees for 45 minutes. In a conventional oven bake it at 375 degrees for one hour.
Finally, let the baked strudel rest until it is cooled.
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