Recipe Courtesy of Bernie Huber
1 pkg active fast rising yeast
4 cups flour
1/2 tsp sugar
1 tsp salt
Dissolve 1 package of active fast rising yeast in 1/4 cup of hot water. Once the yeast is dissolved, add 1 cup of luke warm water.
Mix the last 4 ingredients together and then add the yeast mixture.
Let the dough rise for 2 hours in a bowl covered with a clean dish towel.
When you are ready to roll the strudels out, cut the dough into 4 separate parts so it’s easier to work with. Roll out the dough and then stretch it the rest of the way as thin as you can. Rub a little bit of oil over the dough and roll them up. After the dough is rolled into a log, roll out the dough log into a longer, thinner log of dough. Cut into 2-3 inch pieces.
Let the strudels set and rise for about 45 minutes before cooking.
To cook the strudels:
Melt a couple of tablespoons of butter in the bottom of a pan or electric skillet and put about 1 1/2 to 2 cups water in with it. Once the water is boiling, place the strudels in the pan.
The strudels will need to cook for about 15-25 minutes at about 300 degrees or medium-low heat, depending on how closely you put them together. Smell for the scent of baking dough and listen for them to begin frying to know when they are done.
DO NOT OPEN THE COVER WHEN THE STRUDELS ARE COOKING!