Baking School Comprehensive Guide: Apple Strudel - Bake from Scratch

      The components of traditional apple strudel may appear simple, yet each plays an important role in contributing to structure, flexibility, moisture regulation, or flavor.

      BREAD FLOUR: The high protein content in bread flour is crucial for the strudel dough. Unlike all-purpose flour, bread flour develops a more elastic gluten network, which is essential for a dough that can stretch thin without tearing. The kneading process gradually builds gluten, while an extended rest period relaxes the network, enhancing its pliability. This balance of strength and flexibility allows the dough to be stretched by hand into a translucent sheet.

      KOSHER SALT: In this dough, salt does more than add flavor. It slightly strengthens the gluten network and aids in hydration regulation, providing improved stretch without making the dough slack. In the filling, salt balances the sweetness and enhances the flavor of the apples and rum-soaked raisins.

      WATER: Water is the sole source of moisture for the dough, so its measurement is critical. It not only activates gluten formation but also helps the dough come together smoothly while kneading. Excess water can lead to a slack and sticky dough, while insufficient water can make it dry and prone to tearing when stretched.

      VEGETABLE OIL: Oil serves as the fat in the dough. Unlike butter, it remains neutral and fluid at room temperature, keeping the dough soft and pliable without disrupting gluten development. It provides suppleness rather than flakiness, allowing the dough to stretch uniformly. Additionally, it helps retain moisture and extends the dough’s workability during shaping.

      DISTILLED WHITE VINEGAR: The acidity of vinegar slightly relaxes the gluten network, enhancing extensibility and minimizing the risk of tears during stretching.

      UNSALTED BUTTER: Butter is used in two stages: in the bread crumb layer and for brushing the dough before baking. In the bread crumb layer, it toasts and binds the crumbs and sugar, creating a moisture barrier that prevents sogginess. When melted on top of the dough, it gives the crust a golden, glossy finish and enhances crispness while baking.

      DRY BREAD CRUMBS: While they may seem like a filler, bread crumbs serve a strategic purpose. They act as a sponge, soaking up juices from the apple filling and helping maintain the dough's delicate crispness. Without them, the pastry could become soggy on the inside. Toasting them in butter and sugar adds a layer of caramelized, nutty sweetness.

      GRANULATED SUGAR: Sugar is present in the bread crumbs, the filling, and the Crème Anglaise. It sweetens the filling by drawing moisture from the apples, caramelizes during baking in the bread crumbs, and balances the richness of the custard while subtly enhancing the vanilla flavor.

      RAISINS: Plumped in dark rum, the raisins contribute a chewy sweetness and a rich texture to the filling. Soaking enhances their flavor and softens them, preventing moisture loss during baking. Their sweetness contrasts with the tartness of the apples, adding depth.

      DARK RUM: Rum enriches the flavor profile of the filling, adding warmth and complexity. While its alcohol helps soften the raisins, most evaporates in the oven, leaving subtle notes of caramel and spice.

      APPLES: Firm, tart apples like Granny Smith hold their shape during baking, avoiding mushiness. Their acidity balances the sweetness in the filling. Slicing them thin and evenly ensures a consistent texture and prevents air pockets.

      LEMON JUICE: The acid in lemon juice keeps the apples from browning and adds brightness, accentuating the flavors of the fruit against the sweetness and spice.

      WALNUTS: Chopped and toasted, walnuts offer a necessary crunch to the otherwise soft filling. Their earthy bitterness contrasts the sweetness of the fruit and raisins. Toasting them beforehand enhances their natural oils and flavor.

      GROUND CINNAMON: Cinnamon complements the flavors of apples and raisins without overwhelming them, imparting warmth and aromatic richness. A small amount is sufficient to enhance the filling.

      EGG YOLKS: Egg yolks form the base of the Crème Anglaise. Packed with emulsifiers and proteins, they provide a silky, spoon-coating texture to the custard. When heated properly, they thicken the sauce without curdling. Their richness pairs wonderfully with the crisp strudel, creating a delightful contrast.

      WHOLE MILK AND HEAVY WHIPPING CREAM: This classic combination achieves a balance where milk lightens the texture while cream adds richness and mouthfeel. Together, they create a luxurious custard that is not too heavy, perfect for drizzling over warm pastry.

      VANILLA BEAN PASTE: Vanilla imparts its signature aroma to the Crème Anglaise. Paste is favored over extract in this case, as it provides both flavor and the characteristic specks of real vanilla, adding visual and aromatic sophistication.