Sauerkraut Strudel

The flour is sifted into a sufficiently large bowl. In the center of the heap of flour, press a bulge into which you add salt, oil and the beaten egg, but only part of the water for now. Mix, knead.

Add water in stages until a soft ball of dough is formed. Place the dough ball in a baking bowl or, even better, on an unfloured board and knead until the dough no longer sticks to the baking bowl or board.

Now put the dough ball back into the heated baking bowl and cover it or even better: leave the dough ball on the board and put the heated baking bowl over it. Rest for 1 hour so that the flour swells well.

Now divide the dough in half. Leave the unused pieces each with the lid closed so they don’t dry out too much. Form each piece of dough into a ball and then roll it out on the floured board into a thick round patty first. Now place this dough patty on a white floured dish rug and stretch it out leisurely by running one hand under the dough from the bottom to the center and pulling from the edge with the other hand at the same time until the entire dough is almost paper thin. The thick edges are cut away.

Now sprinkle or brush the dough with oil. Spread the filling evenly over the dough by hand, but keep the edge that will be on the outside,

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