Strudel "Babulin"

Strudel "Babulin"

Category: Bakery products

Ingredients:

Salt	1 tea the spoon
Sugar	1 table. the spoon
Eggs	2 pieces
0.5 tea tablespoons of soda +2 table. tablespoons of vinegar
OR 3 flat teaspoons of baking powder
Kefir	250 ml
Flour (glass 250 ml)	3 - 3.5 cups

Cooking method

• Delicious puff roll. I got the recipe from my grandmother. Family.



• This dough makes two rolls in a 22 cm frying pan.


• A teaspoon of salt and 1 table. Grind a spoonful of sugar with two eggs + 2 tablespoons. tablespoons of vegetable oil + 0.5 tsp. extinguish tablespoons of soda with 2 (!) tablespoons of vinegar + 1 glass of kefir + 3-3, 5 glasses of flour. The dough should be very soft. Leave it to rest for 30 minutes on the table, covered with a bowl.


• Divide the dough in two. Roll out very thinly with a rectangle, dusting with flour as needed. Grease the dough with vegetable oil, put the filling along the long edge and roll up the roll, pulling the dough towards you.


• I made a mistake this time. I didn't have enough space to roll out the dough in length and it turned out to be a square. Ideally, the "sausage" should be longer.


• You can divide the dough into 3 pieces and make 3 strudel. Then it will be easier to transfer the strudel to the pan. Instead of a frying pan, you can use a baking sheet with high sides.


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• Pour vegetable oil into the pan (so that the bottom is covered), heat the pan on the stove, put a rolled roll in it (gently lift it on both sides with your palms)


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• and put in a preheated oven. Furnace at 180-200 degrees until golden brown. Grease the finished strudels with vegetable oil that remains in the pan and put on paper napkins.


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• The filling is optional. Liver pate in half with mashed potatoes seasoned with fried onions and carrots, herbs, spices. Very tasty with

What a wonderful recipe! Sеrn, and if the filling is meat, is it better with boiled meat? Or raw minced meat, too?

No, raw minced meat is not good! If the filling is meat, then it is better so-
boil the meat, scroll through a meat grinder with raw onions and a couple of cloves of garlic and season with a large amount of fried onions (along with the oil on which the onions were fried). Salt and pepper to taste.

I brought you a THANK YOU and on a plate with a gold border, a baboon strudel with nuts and plum jam.

[Summer resident!]

Summer resident!Expensive! Gold! The only one!
Let me kiss you! 🔗

Thank you, the first swallow, for baking!
Sorry that the question is incorrect, but honestly, is it tasty? Puff turned out? Crisp? Did your husband like it?

I put too much flour, everything seemed to be liquid dough. Crunchy but not flaky. My husband hasn't tried it yet. It works for now. I am very tasty. I love strudel in all its forms

This week I'll try to make it with cabbage.

Summer resident, thanks for the answer!
That is not flaky, of course. You distributed the filling throughout the dough, but you had to lay it along the edge with a roller.

[Stеrn]

Stеrn, I've been shedding tears for a year and a half, looking at your recipe. And the point is just that I do not have a suitable pan of the required size (only an old aluminum one more than 30 years old), but there are rectangular forms with a non-stick coating, but they cannot be put on a direct fire on the stove. Now it just occurred to me that the dish with butter can be heated in the oven, then according to the recipe. What do you think? This would not be a gross violation of technology? Is there a chance that I will succeed? Just in case, I'll go and start preparing the filling.

Lydia I used to bake on a small baking sheet This portion makes three rolls. Just about the entire baking sheet. Warmed it in the oven.

[Lydia]

Lydia , heat the oil in a skillet and pour it into the baking sheet.
I get 2 rolls.When you twist the "sausage" in a spiral, leave a small space between the turns.

Today it tastes even better. The dough is more tender and flaky. The husband appreciated it. After breakfast, half of what I didn’t eat yesterday was left

[Stеrn]

Stеrn, remember: "I'm not a magician, I'm just learning ..."? Baked. One rectangular shape fits 2 strudel. But it looks like my hands are growing out of the wrong place, and there are no brains at all. The fillings that I used (cottage cheese and apples - I don't know what to call them ... not exactly jam, but something similar), it would be better not in a roll, but in an open pie, as I usually did. And in strudel you need a drier filling. The curd cheese burst badly, with apples it looked more decent (strudel). I really liked the dough: it is easy to make and pleasant to work with. But to drag strudels from the table into the form -. Next time, I will probably do it with cabbage. And it will not be so scary, because I know what to expect. By the way, how long does it take to bake it?

I'll make it (strudel) look normal!

I went to the kitchen. Apple "at work" (eating), the husband claims that "normal" (in his understanding, he thus praises me). My daughter preferred it with cottage cheese, she says it's delicious.

Stеrn, thanks for the recipe! A Dachnitsa for helping me overcome my fear of a new recipe.

[Lydia]

Lydia , you are right, the filling should be dry.
I won't tell you how much to bake, I don't know. Until golden brown.
Now drag and drop.
I put a frying pan with hot oil on a hot plate on the table, close to my "sausage". I take the "sausage" with both hands and twist it into a spiral, at the same time putting it in a frying pan. That is, I do not drag the finished spiral entirely.
Damn, well, the explanation, nothing is clear.
And great respect to you that the strudel was brought to mind with the wet filling!

[!!]

!!I would like to bake strudel with apples. What do you think is better to cut the apples: coarsely into cubes or is it better to rub? And what to add to the filling so that it does not flow? Somewhere I read that a bun is added to the apple filling for the strudel, it (the bun) absorbs moisture and the strudel bakes well, does not get wet. Your opinion.

[Deva]

Deva , I would not add any roll. In my opinion it will spoil the taste.
It is better to cut the apples into quarters, and then in rather wide slices, simmer in a skillet with raisins until the juice evaporates and add a little semolina.
Or you can cut the apples into strips, but then grind the dough and apples thick enough with semolina.
In any case, do not rub the apples!

Thanks for the answer, I will try and, as you said, with a roll. I'll see what happens better. And if you take frozen berries, then what is better to add. Maybe starch or semolina?

Honestly, I would not dare to bake with berries, there is too much juice in them.

And if you take frozen berries

, it will turn out like mine with cottage cheese (that is, there will be another vidocq) - this is at least. At least with my limited experience, it seems to me so.

[Stеrn]

the recipe is great, closer to Easter I will definitely execute and report.
I made a strudel, but from another dough, this one seems to me much easier to perform, I took it into my book

Stеrn, you write that it is necessary to grease the edge with oil, only the edge?

Can I make an offer for the filling from my old recipe?
Dice the apples and sprinkle with a glass of cognac or rum and mix everything with about 100 grams of bread crumbs and let stand while you make the dough. During this time, the apples will be soaked in brandy and dry in breadcrumbs. If it is not sweet, then it is necessary with sugar.

[dough]

Lubricate dough vegetable oil ...

tatalija , I write that you need to lubricate with oil all dough, not just the edge.

Thanks for the filling recipe!

[Stеrn,]

My apple strudel:




not difficult to make, it tastes delicious
Stеrn, Thank you

[Stelochka]

The first one went:





The second went:



Grateful eaters:







Stelochka, it turned out to be so simple that I am surprised at myself - and why did this recipe scare me so much at first? During the play, there were no problems inanshche, neither with rolling, nor with transfer ... it turned out to be very, very easy to transfer!
Taste ... Fairy tale !!! Crunchy! Layered !!! Mom said-THIS IS SOMETHING !!!NEVER EATED SUCH TASTY IN LIFE!!! Boom, hope it doesn't lie ...

Thank you, dear !!! I will no longer be afraid of strudel ... I promise ... sanche that word ... eh, what is it ... I am already tempted to stick more strudel ... in plans for the very near future with apples ...

Special thanks for the stuffing, did cabbage with eggplant according to your recipe, from yesterday a refrigerator with a gunaboutm guarded, my sooo wanted to get this delicious salt as dinner ...

[Stеrn]

Stеrn, is it necessary to roll the strudel into a spiral, just can't be left with a roll, or is it a violation of technology?

[Tiny]

Tiny, my sun, how glad I am that you and the eaters are happy!
Hello mom and tsyomachki, she does not deceive, this strudel also walks with my mom as absolute favorites.

nakapustina, firstly, I am an obedient granddaughter, as my grandmother said, and I do it, and secondly, if this long sausage is not rolled up (and there are also two of them), it will not fit either in the pan or on the baking sheet.

Thanks for the recipe. I bought a noodle cutter and started working on strudel. I liked everything in this recipe, but I did not find the recipe for the stewed cabbage filling according to the link, but as I wanted ... I did it with apples, wonderful! Old recipes, you left them long ago, but I’m just learning.