Recipe from Connie Dahlke, Walla Walla, Washington

for 8-9" Dutch Oven

Strudel Dough:

3 cups flour*
3/4 tsp salt
1 Tbsp yeast
1 1/8 cups warm water
1 1/2 Tbsp oil

*may be part whole wheat flour. For accurate measure, stir flour before spooning it into the measuring cup (or may use 1 lb frozen bread dough, thawed).

Boiling Broth

1/2 onion, minced
2-3 cloves garlic, minced
3 Tbsp oil
1 cup water
1/2 bouillon cube, or 3/4 tsp salt
1-2 Bay leaves


Prepare flour, salt, yeast, water and oil into a bread dough. Knead well (3-4 minutes) until smooth and elastic. Cover and let rest for 10-15 minutes.

For boiling broth: saute onions and garlic in oil for 3-4 minutes until onions begin to clarify. Add water and bay leaves, bring to a low boil and simmer 2-3 minutes. Turn off heat.

Divide strudel dough into two parts. Flatten each piece into a thin sheet about 5" X 15" (may help to work on a pan-sprayed cookie sheet). Spread each dough sheet with about 1 tsp oil. Roll up dough length-wise (as for cinnamon rolls), then cut each roll into 10 pieces. Cover with a cloth or sheet of plastic wrap and let rise about 15 minutes.

In separate kettle or skillet, prepare stew or skillet dinner to serve with Dampfnudlen.

Remove bay leaves from broth. Place cut strudel pieces in warm (not boiling) broth. Let rise another 10 minutes. Turn heat to medium high and once broth begins to boil, cook uncovered over medium heat for 15 minutes. Cover with lid and cook on low heat another 10 minutes. Serve with stew or skillet dinner.

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