Nut Strudel
Nut Strudel. I remember well when mum baked this Austrian cake.
It is not a real Strudel. The dough is different.
But I guess because t looks like one, Austria named it a Strudel as well.
The dough is a yeast dough.
A gluten free version always ends up different than the original.
But in my opinion, this gluten free version works pretty great. I am very pleased with my result.
I haven't eaten this cake in ages. I think the last time about maybe 20 years ago.
If not even longer. And when I had my first bite I felt like back in time.
The taste is pretty much like mums always was. Another reason to be very happy with the result.
I didn't gave this cake a go with no yeast.
I choose to use yeast, because of the taste. To keep it original, only yeast can give you that traditional taste.
I am positive bi-carb would somehow work, but in my experience, it also very much changes the taste of the dough.
I had a couple of bakes what ended up in the bin, because the bi-carb totally changed the taste of the flours.
Why that happens, I don't know. But when I do the same baked goods, like beagles, with yeast,
it is a complete different story.
So when you want to use the bi-carb instead,... let me know how it worked.
This Strudel is perfect for Christmas. But not a typical Christmas cake.
You can bake this cake whenever you like to enjoy it. But, also perfect as Christmas cake.
Lets get started!
Ingredients to make 1 Nut Strudel:
For the dough:
105g White Sorghum flour
75g gluten free oat flour
15g Psyllium Husk
15g Tapioca Starch
7g dry bakers yeast
1 tsp Vanilla sugar
1 pinch of pink or sea salt
90ml hot water
150ml almond milk
2 tsp extra virgin olive oil
For the filling:
120g hazelnut flour
40g almond flour
40g Coconut sugar
10g Tapioca starch
3 tbsp Maple syrup
1 tsp cinnamon
3 tbsp filtered water
also:
1/4 cup of raisins - optional
Directions:
1. Start to make the filling. Add all ingredients into a bowl, mix well and set aside.
Maybe store in the fridge until the dough is ready to be filled.
2. Add all dry ingredients for the dough in to a bowl and mix well.
3. Mix all the wet ingredients and add to the flour bowl. Mix well. The dough will firm up when you mix it.
It should be easy to handle with your hands. When you mixed the dough in a metal bowl,...
remove dough into a different container. Plastic or ceramic is fine.
Sprinkle some flour in the bowl, add the dough, and cover with a kitchen towel.
Give it a 35min rest.
4. Remove dough from the bowl and add on a floured baking paper sheet the way it is.
Don't knead it again!
Roll the dough even to about 1cm thickness.
Spread with some Maple syrup evenly and top even with the nut filling.
Looks a bit like a pizza, haha.
You can sprinkle some raisins if you like them. If not, just don't.
6. Roll/wrap the Strudel and give it another 20minute rest covered.
Whilst resting preheat oven to 180C.
Spread with some Almond milk and add into the oven.
7. Bake for about 35 minutes.
Cool down and cover with some icing - ENJOY