Hi Everyone! I have been obsessively thinking about blueberries and sourdough. You all know I love that combo, especially when you throw walnuts into the mix as well. So… I made up some
Blueberry Walnut Strudel. I actually made up enough dough for two large batches but I divided the dough into two pieces and I am turning one half into laminated dough to use for Danish.
So, I made up four pounds of dough and used it for two different pastries. It has been a lot of fun! Here is what I have:
- 12 oz/340g Vigorous Starter @ 100% hydration
- 6 oz/170g water
- 7 oz/198g canned evaporated milk
- 1 oz/ 28g very soft butter
- 5.3 oz 150g – (3 large) eggs
- 2 oz/56g sugar
- .7 oz salt (NOTE: you can autolyse by leaving out all of the salt and part of the flour and letting your dough set for 20 – 30 minutes, then add the salt and the rest of the flour to the dough).
- 32 oz/907g bread flour
Incorporate all ingredients together (see note by salt if you want to autolyse) and mix together until you have a nice mass of dough. Let the dough set in a covered container at room temperature for four hours, folding the dough four times. Then ferment the dough in a covered container at 50F degrees overnight. Next morning divide the dough into two pieces (if you wish to use half of the dough for danish or another recipe) and treat one half of your dough as you would when making laminated dough for danish or other laminated dough recipes. Then take the other half of your dough (about 2 lbs/907g) and let it rest at room temperature (covered) for two hours to warm up. You can see videos on how to handle Strudel dough here: Strudel.
Makes 4 lbs 2 oz/1871g of 61.7% hydration dough.
This being sourdough and not technically strudel dough, it won’t pull out as thin as the dough you see in the video, but it still flaky and tasty. While the dough is warming up make some blueberry filling: Blueberry filling:
- 16 oz/453g blueberries (fresh or frozen)
- 2 oz/56g sugar ( I like am not a sweet eater, add 3 – 4 oz of sugar if you like things sweet)
- .6 oz/17g of corn starch mixed into 2 oz/56g of water
Place all ingredients into a medium saucepan and bring to a simmer for one minute, stirring frequently so it doesn’t stick on the bottom and burn. Take off of heat and cool.
Following the techniques in that Strudel video, roll out and then pull out your dough, letting it rest once in a while, until it is very see through thin and approximately 3 ft x 3 ft.
Let the dough rest a bit and then spread sprinkle and spread melted butter over the surface (about 6 oz of butter more or less) Then spread finely chopped nuts (I used walnuts) over the surface. Half of the walnuts I used were sugar/cinnamon glazed walnuts. You can sprinkle some cinnamon and sugar as well, if you want, but do so sparingly. Cut off the thick edge all around the dough. Next place your blueberries as pictured (you can see the pile of edging in the corner):
I rolled my strudel up differently than the man in the video did, I didn’t want to waste the end pieces:
I made sure to butter the portions of dough which ended up on top. Then I rolled the strudel up all the way:
Brush the whole outside with more melted butter. Bake at 400F degrees for about 30 – 35 minutes.
You can sprinkle powdered sugar on top if you like, it looks nice that way. Serve warm with whipped cream.
The end piece with more crunch and nuts, but less blueberries:
Next Danish….. http://www.northwestsourdough.com/discover/?p=2000