Phenomenal carob healthy strudel. If you haven't made it yet, here's a recipe you won't regret! This is what my mom always prepares in combination with poppy seed strudel and walnuts, there will always be 3 or 4 of them, because it's a big family. Follow recipe.
Ingredients: simple, total time: 90 min.
DOUGH:
600 g of soft (smooth) flour
60 g of sugar
25 g fresh yeast
200 ml of milk
50 ml of oil
60 ml butter
3 Tbsp sour cream
2 Tbsp rum
1 vanilla sugar/ 10 g
1 teaspoon salt
1 egg
2 egg yolks
1 lemon/ grated peel
FILLING:
400 g of carob
200 g of sugar
2 vanilla sugar/ 20 g
500 milk
1 lemon/ grated peel
4 Tablespoons rum
6 Tablespoons oil
4 Tablespoons orange jam (or 2 apple)
Preparation:
Dough:
Put the yeast in a small pot and pour a little sugar with a little warm milk (150 ml) and let it rise.
Mix all the ingredients then add the flour and the remaining risen yeast and the remaining milk, knead the dough with a wooden spoon, beat it for 10 minutes and let it double. Let it rest 40 min dough.
When its dough doubles, beat it again with a wooden spoon, then pour it on a floured surface. Knead a little dough then divide it into 2 parts, then roll it out with a rolling pin to a thickness of 6 mm and fill it with stuffing.
Stuffing:
Carob, sugar and vanilla sugar mix, pour boiling milk, mix well, add other ingredients, and finally add 4 tablespoons of jam and stir. When the filling is evenly distributed, turn off the heat and put it aside.
Preheat the oven to 200 °C, put the strudel to bake… reduce to 180 °C in 10 min. and reduce to 160 °C again, although baking depends on the oven, each oven bakes a little differently, so be careful not to burn it. Bake the strudel until you see that it has taken on a nice brown color, check the dough with a toothpick.
Leave the hot strudel to cool, cover it with a clean and semi-wet cloth. After it has cooled, cut into slices and sprinkle with powdered sugar. Serve cold or warm.
Buon appetito!
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2. RECIPE OF STRUDEL CAROB
INGREDIENTS:
FILL:
300 g of carob
200 g of sugar
400 ml of milk
1 bag of vanilla sugar/ 10 g
DOUGH:
400 g flour type 400
1 bag of dry yeast/ 10 g
1/2 bag of baking powder/ 5g
1 bag of vanilla sugar/ 10 g
2 Tablespoons of sugar
1/2 teaspoon of salt
250 ml of warm milk
50 ml of oil
FOR COATING:
1 egg /and little milk 50 ml. if you like.
powdered sugar
PREPARATION:
Dough:
Pour the milk into a small saucepan, heat it until it is warm, remove it from the heat, after a few minutes, add yeast, 1 spoonful of sugar and half a spoonful of salt. Let the yeast rise for about 15 minutes.
For the dough, combine the dry ingredients in a deep bowl, make a well and pour in the liquid ingredients, beat with a mixer, including the yeast that has risen. Mix everything well into a smooth dough, add flour as needed, the dough must separate from the bowl.
Cover the bowl with transparent foil and leave it in a warm place for about 15 minutes, then knead the dough again.
After the first kneading, put the dough back in a bowl and let it rest for 1 hour.
Meanwhile, make the carob filling.
Pour the milk and sugar into a small saucepan, let it boil over a slightly moderate heat, stirring constantly, add the carob, cook for about 5 minutes. Add the vanilla sugar and let it cool. The filling is much more liquid than when it has cooled.
Divide the dough into two parts on a floured work surface.
Then use a rolling pin to make a rectangle the size of your pan, about 5 mm thick.
Coat the strudels with lukewarm water with the help of a brush and leave covered for about 30 minutes. Only after that, coat with beaten egg, you can also add a little milk.
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3. RECIPE OF STRUDEL CAROB
INGREDIENTS:
500 ml milk
40 g fresh yeast
3 Tablespoon of sugar
1 teaspoon of salt
100 g butter
1 egg
about 1 kilo flour type 400
FILLING
250 g carob
500 ml milk
200 g sugar NOTE: The processing of the cake is similar to other recipes, only different quantities and other materials! Buon appetito!
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