Banat Struedel

I can’t tell you much about this struedel. I know it’s made in Banat region of Serbia, but except that, not much more What I can tell you, even though this wasn’t what I expected and the dough looks very different than in the photo of the original recipe, is that it is great for this time of year and goes wonderfully with a glass of milk.

Banat Struedel

(original recipe)

Dough

300 g fluor
15 g fresh yeast
1 Tbsp sugar
1/2 Tbsp salt
1/2 egg
1/2 egg yolk
2 1/2 Tbsp sunflower oil
50 ml milk
80 ml water

Filling

2 Tbsp pork fat
2 Tbsp sugar
1 tsp lemon juice
1 1/2 egg yolk
100 g raisins

Dissolve yeast in lukewarm milk with sugar and let it rest until it doubles in volume.

In a bowl mix all the ingredients for the dough, add yeast and knead elastic, smooth dough. Let it proof until doubled in volume, knead again and let proof once more. Flatten on a floured working surface into a rectangular shape.

In a small bowl mix the ingredients for filling (except raisins) and spread over the flattened dough. Toss the raisins over and roll. Take roll on each end and twist like a spiral.

Bake in a preheated oven on 200°C about 30 minutes. Serve dusted with lots of powdered sugar. Most of the filling leaked out of the struedel during baking leaving a charcoal piece next to the struedel. There is not much you can do about it. I made this twice and happened both times.

Note: I am sending this to Susan for YeastSpotting.