Strudel dough 2. (Rétestészta)

Strudel and pancakes

                                         

Strudel dough 2. (Rétestészta) Ingredients 250 g flour 2 + 2 tbsp butter 1 egg 150 ml lukewarm water salt Instructions 1. Take half a pound of the finest smooth flour. 2. Sift it through a hair sieve onto the board, heap it up and make a hole in the centre. 3. In this hole put the salt, the egg, the half of the melted butter, and the lukewarm water and mix well with the fingers of the right hand. 4. Then knead the mixture till it comes clean off the hand and the baking board. 5. Sprinkle with flour a linen cloth. Make two flat round loafs of it, brush with melted butter and let it stand for 30 minutes. 6. Spread a tablecloth on the kitchen table, dredge it with flour, pick up the dough on the knuckles of both hands and put it on the table-cloth with a spreading movement of the hands. 7. Then put the fingers of both hands under the dough and pull it gently in all directions it covers the whole table and hangs down over the edges. 8. Great care is needed to prevent tearing the dough. It should be as tissue paper. 9. When the dough has been pulled out thin enough, tear of the thick edges with a winding movement round the table. previous recipe             next recipe

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