Puder´s Glühwein aus Rotwein

Ingredients

• 250 gAll-purpose flour (Type 405)
• 1 pieceEgg
• 2 tbspVegetable oil
• 100 mlWater (lukewarm)
• 1 pinchSalt
• 1 kgApples (e.g., Boskoop)
• 1 tspCinnamon
• 130 gSugar
• 50 gRaisins
• 50 gChopped walnuts
• 100 gBreadcrumbs
• 150 gButter
• 250 mlMilk
• 250 mlHeavy cream
• 1 pieceVanilla bean
• 4 piecesEgg yolks

Preparation

1. 1Knead the flour, egg, salt, oil, and lukewarm water into a smooth, supple dough, brush with oil, and let rest for 30 minutes at room temperature.
2. 2Peel the apples, remove the cores, cut into thin slices, and toss in a bowl with the cinnamon, 80g of sugar, raisins, and walnuts.
3. 3Melt about 50g of the butter in a pan, toast the breadcrumbs until golden brown, and then set aside.
4. 4Dust a large kitchen towel with flour, roll out the dough on it, and carefully stretch it thin using the backs of your floured hands until you can see the pattern of the towel through it.
5. 5Brush the dough with some melted butter, sprinkle with the toasted breadcrumbs, and spread the apple mixture evenly over two-thirds of the dough surface.
6. 6Fold in the side edges slightly and use the towel to carefully roll up the strudel, starting from the filled side.
7. 7Place the strudel on a baking sheet lined with parchment paper, brush with the remaining melted butter, and bake in a preheated oven at 190°C (top/bottom heat) for about 35-40 minutes until golden brown.
8. 8For the vanilla cream, briefly bring the scraped vanilla bean seeds, milk, and cream to a boil.
9. 9Whisk the egg yolks with 50g of sugar in a bowl until frothy, then slowly pour in the hot vanilla milk while stirring constantly.
10. 10Return the mixture to the saucepan and heat over low heat while stirring (do not boil!) until it thickens slightly.
11. 11Slice the finished apple strudel while still warm and serve with the creamy vanilla sauce.