Sweet Apple Yeast Strudel (With Raisins & Rum)

Posted by Divna on

There’s nothing quite like the smell of apples, cinnamon, and fresh dough baking in the oven. This Apple Yeast Strudel is a traditional Balkan-style dessert that combines soft, fluffy dough with a juicy apple filling, sweet raisins soaked in rum, and a touch of citrus zest. The result? A beautiful, golden roll that’s perfect for slicing and sharing with family and friends.

Whether you serve it for Sunday lunch, the holidays, or a cozy tea-time treat, this recipe is guaranteed to bring warmth and nostalgia to your table.

Delicious Apple Yeast Strudel with a fluffy texture and a sweet apple filling, perfect for sharing.

Ingredients

Dough

  • 300 ml warm milk
  • 15 g yeast
  • 10 g sugar (for yeast activation)
  • 2 egg yolks
  • 1 whole egg
  • 100 g sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla extract)
  • Zest of 1 orange
  • 100 ml melted butter, cooled
  • 500-550 g sifted all-purpose flour

Filling

  • 1.5 kg apples 
  • 100–150 g sugar (to taste)
  • 100 g raisins, soaked in 20 ml rum
  • 1 tsp cinnamon
  • 100 g bread or cookie crumbs

Instructions

  1. Prepare the dough: In a mixing bowl, combine warm milk, yeast, and 10 g sugar. Cover and let ferment for 5–10 minutes until foamy.
  2. Add egg yolks, whole egg, sugar, vanilla, orange zest, and melted butter. Mix until combined.
  3. Gradually add flour and knead with a stand mixer (medium speed, 4 minutes). Rest for 3 minutes, then knead another 4 minutes.
  4. Transfer to an oiled bowl, cover, and let the dough rise for 45–60 minutes, or until it has doubled in size.
  5. Prepare the filling: wash, peel, and grate apples. Mix with sugar, soaked raisins, and cinnamon. Set aside.
  6. Shape the roll: Turn the dough onto a floured surface. Divide into two pieces. Roll the first piece into a rectangle (about 14 inches long). Sprinkle with crumbs, then spread half of the squeezed apple filling evenly.
  7. Roll tightly into a log and place it into a pan covered with parchment paper. Repeat the same with the second piece of dough.
  8. Cover and let rest another 45–60 minutes.
  9. Bake: Preheat oven to 400°F (200°C). Bake 35–40 minutes until golden.
  10. Cool completely, dust with powdered sugar, slice, and serve.

Serving Suggestions

  • Serve warm with a cup of tea or coffee.
  • Add a scoop of vanilla ice cream for a decadent dessert.
  • Perfect for holidays, Sunday lunch, or potluck gatherings.

Storage Tips

  • Store at room temperature, wrapped, for up to 3 days.
  • Refrigerate up to 5 days.
  • Freeze slices (wrapped individually) for up to 2 months; thaw before serving.

Variations & Substitutions

  • No alcohol? Skip the rum or replace with orange juice.
  • Nutty version: Add chopped walnuts or hazelnuts to the filling.
  • Spices: Try cardamom or nutmeg along with cinnamon.
  • Crumbs: Swap bread crumbs for crushed digestive biscuits or graham crackers.

FAQ

Q: Can I prepare this dough in advance?
 Yes! Make the dough, let it rise once, then refrigerate overnight. Roll, fill, and bake the next day.

Q: Why squeeze the apples before filling?
 Removing excess juice prevents the dough from becoming soggy.

This Apple Yeast Strudel is a true comfort dessert — soft, fruity, and fragrant. A perfect balance of pillowy dough and juicy filling that feels both rustic and elegant. Whether you’re baking it for family or bringing it to a celebration, it will always be a crowd-pleaser.

🍏 štrudla sa jabukama  

Nema lepšeg mirisa od jabuka, cimeta i svežeg testa koje se peče u rerni. Ova Slatka štrudla sa Jabukama je starinski kolač koji spaja mekano, mirisno testo sa sočnim filom od jabuka, grozdjice natopljene rumom i aromom narandžine kore. Rezultat je savršena štrudla za uživanje u društvu najmilijih.

Deliciously sliced Apple Yeast Strudel, showcasing the fluffy dough and juicy apple filling, perfect for cozy gatherings.

Sastojci

Testo

  • 300 ml toplog mleka
  • 15 g kvasca
  • 10 g šećera (za aktivaciju kvasca)
  • 2 žumanca
  • 1 celo jaje
  • 100 g šećera
  • 1 vanilin šećer ili kašičica ekstrakta vanile
  • Rendana kora 1 narandže
  • 100 ml otopljenog putera (ohlađenog)
  • 550 g prosejanog brašna

Fil

  • 1.5 kg jabuka 
  • 100–150 g šećera (po ukusu)
  • 100 g suvog grožđa natopljenog u 20 ml ruma
  • 1 kašičica cimeta
  • 100 g prezli ili mlevenih keksa

Služenje

  • Poslužite toplo uz kafu ili čaj.
  • Dodajte kuglu sladoleda od vanile za poseban užitak.
  • Odlično za praznike i porodična okupljanja.

Čuvanje

  • Na sobnoj temperaturi do 3 dana.
  • U frižideru do 5 dana.
  • U zamrzivaču (isečeno na kriške) do 2 meseca.

Varijacije

  • Bez alkohola: umesto ruma koristiti sok od narandže.
  • Dodajte orahe ili lešnike u fil.
  • Umesto prezli koristite mlevene kekse.

Ova štrudla je pravi kolač detinjstva — meka, sočna i mirisna. Bez obzira da li je spremate za porodicu ili prazničnu trpezu, sigurno će oduševiti sve.

Leave a comment