A wonderful dessert with the healthy ingredient carob in a simple and quick way. Follow recipe.
Ingredients: simple, total time: 100 min. 32 serving
For Yeast Rising:
25 g fresh yeast/ or 1 Tbsp dry yeast
170 ml of warm milk/ total 300 ml, other 1/2 going for Dough
1 teaspoon of sugar
1 teaspoon of flour
Stir ingredients with warm milk and let it rise about 15–20 minutes.
Dough:
1 egg
rising yeast
1 bag vanilla sugar/ 10 g
Then add:
rest of 150 ml warm milk
100 ml yogurt
50 ml of oil
350 g flour/ (total about 700 g)/ 50 g for working area
10 g baking powder
1 tap of salt
1 lemon/ grated peel
Stir well all ingredients with wooden spoon, beat the dough without lumps then add a rest of 350 g flour and move on to hand mixing.
When the dough has become uniform and smooth and separates from the bowl, cover with transparent foil and let the dough rise for about 30–40 minutes.
During this time, prepare the carob filling.
Filling Carob with Walnuts:
150 g chopped walnuts
handful of raisins/ 50 g
100 g carob powder
5 Tablespoon of granulated sugar
All dry ingredients, stir well with spoon.
Roll out the dough on a floured surface. Knead and roll out the dough with a rolling pin into a circular shape, about the thickness of the little finger to 5 mm. Sprinkle the filling evenly on the edges of the dough, then bend the edge a little on all sides, so that the filling does not come out during baking. Roll into a strudel, fix the shape once more, place in a grease and suitable pan. Let it sit for 20 minutes.
After the spinning time, coat with beaten egg with the help of a brush.
Bake the strudels at 200 °C with a fan, about 30 minutes. If you haven't oven with fan, bake 180 °C about 25 minutes. After 20 minutes, I have put aluminum foil over the strudel, because my oven does not have a fan. It burns more at the top than at the bottom, I have continued to bake for another 10 minutes and reduce temperature to 170 °C. To make sure that the dough is ready, check with a toothpick, if it is dry it means that it's over!
When the strudel is ready, take it out of the oven, cover with a damp cloth and wait for it to cool. Cut into slices and dust with powdered sugar. To serve. Enjoy in bites!
NOTE:
If your oven works harder, cover it with aluminum foil. You can also make snails from this dough and filling, by cutting them to a thickness of 2.5 cm. Put them to bake on baking paper, so that they form a circle on the paper. I had carob filling left over and used it for rolls. Use melted butter for coating rolls. Bake at the same temperature for about 15 minutes until golden brown! If you don't want to make them the same day, pack the filling in a glass bowl with a lid and leave it in the fridge for the next 4 days. You can also freeze it and use it for the next month. If you prefer the taste of walnuts to carobs, no problem, just change the amount the other way around.
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