Strudel Dough

Most Viennese strudels use this dough. Technically known as gezogenem, or pulled strudel, this dough will stretch to many square feet of transparent thinness. I like to prepare the dough by hand; the warmth of human hands makes the dough respond better than when it is prepared by machine. The kneading is easy—it’s just a repeated slapping of the dough against the work surface to develop a strong structure of gluten, which enables the paper-thin pulling later on. After it has been kneaded, s