Hearty Sauerkraut Strudel
- For the dough
- 250 grams
- 1 pinch
- 1 tablespoon
- 125 milliliters
melted Butter (For brushing)
- 3 tablespoons
For the dough: Mix the flour, salt, egg yolks, the oil and water. Then knead with the hands to form a smooth and slightly shiny dough. Form into a ball and brush with oil. Transfer to a plate and cover with a preheated bowl. Let rise for about 30 minutes.
For the filling: Cut the bacon into small cubes and cook in a dry skillet. Rinse, peel and coarsely grate the carrots. Peel onion and cut into cubes. Add the onion, carrot and sauerkraut to the bacon and season with salt, pepper, crushed caraway seeds and sugar. While stirring, cook on low heat for 10-12 minutes. Remove from heat and add the chopped parsley.
Preheat the oven to about 220°C (approximately 430°F).
Divide the dough into two equal parts and thinly roll them out on a lightly floured large kitchen towel. With the back of the hand, stretch out until paper-thin. Cut off thicker edge pieces. Coat the two doughs with half of the melted butter and sprinkle with breadcrumbs.
For the filling: Spread out the sauerkraut filling lengthwise onto each strudel in a long strip that covers about the middle third of the dough. Cut into the edge of the dough about every two finger-lengths, alternating sides, and fold the dough over the filling in a cable stitch pattern.
Using the cloth to help, lay the two strudels on a lined baking tray, brush with the beaten egg yolk and bake in preheated oven for 25-30 minutes until golden. Brush with the remaining melted butter from time to time as it bakes. Remove from oven, cut into slices and serve.