Sheree’s Apple Strudel or Apple Roll
(from cokerlj’s recipe box)
Sheree’s Roll was amazing.
Not a traditional strudel, but a sweet yeast bread dough.
This recipe makes two rolls, one for now, one to freeze or share.
I did make this…mine taste great, but Sheree’s was much prettier.
Source: Sheree Kirstinek
Categories: Breads, Czech Family Recipes, Pastries
Ingredients
- 1/2 cup warm water
- 2 tablespoons yeast
- 1/2 cup sugar
- 2 teaspoons salt
- 1 1/2 cups warm milk
- 1/2 cup Wesson or Crisco oil
- 2 eggs
- 6 to 7 cups better for bread flour
- -
- FILLING INGREDIENTS:
- 3 medium apples, peeled, sliced thin (a total of 6 apples, 3 for each roll)
- melted butter
- cinnamon
- granulated white sugar
- brown sugar
- chopped pecans
- -
- GLAZE:
- powdered sugar
- vanilla
- milk
Directions
-
Dissolve yeast in the water with 2 tablespoons sugar.
-
In a heavy duty mixer, start mixing eggs. Add salt, oil and warm milk. Continue mixing. Add dissolved yeast.
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Slowly start adding flour one cup at a time mixing well after each addition. You will have to switch to your dough hook. You do not want this as stiff as for bread, you want a much softer dough.
-
Place in a greased bowl and grease top of dough. Place in a warm place to rise until double.
-
Punch down…allow dough to rest just a little, then divide in half to make two rolls.
-
Roll each ball of dough out into a rectangle. Brush surface with melted butter.
-
Spread the thinly sliced apples over the dough. Sprinkle with pecans. Sprinkle with as much cinnamon, white sugar and brown sugar as you wish. Drizzle with more melted butter.
-
Roll up jelly roll fashion. Transfer to a baking sheet brushed with butter.
-
Allow to rise again about 15 to 20 more minutes.
-
Bake at 375 degrees for 15 to 20 minutes…don’t over bake.
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When baked and slightly cooled, drizzle with a powder sugar glaze.