Sotsil

Another star recipe from Folks at King Arthur Flour May 17, 2010

It’s good to be back!  I haven’t posted anything since mid-April.  I was knee-deep in work.  Wish I could say I was away, spending my days and nights basking in the flavors of Provence or Florence, but I was right here, banging away furiously at my computer.

 

 

When deadlines loom large, the kitchen gets a break.  Instead of churning butter and scalding milk, I was feverishly churning words and translating documents instead.  When the folks at King Arthur Flour in Vermont sent me their usual blog, I was charmed by the picture of their cinnapineapanana – try saying that without twisting your tongue!  This cinnapineapanana was inspired by Ricardo Neves Gonzalez’s Jewish Strudel.  The winning combination of cinnamon, dried pineapple and fresh bananas was a palate pleaser.  I’ve eaten a lot of strudles in my life and some of them leave that sticky, over-sugary feeling.  Not this one.

 

 

After I read the instructions and looked at the pictures, I was convinced that this was something I had to try.  I had never made a strudel before.  With my tired mind awash in words, I needed to get my hands on dough and this recipe came at about the right time.  Successful?  You bet!  Delicious recipe?  Yes, yes, yes!  It worked like a charm.  You too can learn to make it, KAF explains the steps in detail.  It may look complicated but I breezed through it.  Get it here. http://www.kingarthurflour.com/blog/2010/05/02/lets-hear-it-for-cinnapineapanana/#more-15478

 

 Here’s my version:

 

KAF's jewish challah1

I should have taken shots of the slices but after our first bite, I forgot about the camera.  The only changes I made to the recipe were:

  • replaced the honey with 1/4 cup white sugar
  • made my own cinnamon filling ) by mixing 1/4 cup of sugar with 1 tbsp of cinnamon, 3 tbsp of water and a knob of butter (as KAF suggested).  I’m sure KAF’s cinnamon filling would give this strudel that extra oomph taste-wise.
  • sprinkled a few almond slices on top

 

I think I will use the dough recipe as a master recipe for other sweet breads because the taste was perfect.  And in spite of the 45-minute baking time, it came out soft and chewy.  I was a tad apprehensive about the long baking time (as you can see some parts of it are too dark) so I’ll reduce baking time by 5 minutes the next time I make it. 

 

This was a jewel of a strudel.  Making it was also a stress-releaser.  After my first slice, I was ready to start banging away at my computer again!