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1
Scald lowfat milk in a saucepan.
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2
Add in butter.
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3
Dissolve yeast in lukewarm water; add in sugar and set aside to proof, about 10 min.
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4
When lowfat milk and butter mix is between 100 and 110 degrees F. (hot to the touch), stir in the yeast mix.
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5
Using a whisk, beat the Large eggs well and stir in to combine.
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6
Gradually add 3 c. of flour, beating till smooth with electric mixer.
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7
Stir in remaining flour, or possibly sufficient to make a soft dough (about 3 c.).
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8
Place in a greased bowl, turning once to cover with oil.
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9
Cover and let rise till doubled in bulk, about 1-2 hrs.
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10
Turn out onto lightly floured board and divide into three pcs.
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11
Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan.
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12
Press edges tightly against pan so which it doesn't spring back.
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13
If dough is too elastic, place on counter, cover with a bowl so which it doesn't dry out and allow to rest for 30 min.
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14
This will relax the gluten and the dough will become more manageable.
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15
Peel and core apples and slice thinly.
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16
Arrange the apples lengthwise in rows across the strudel dough.
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17
Cover loosely with plastic wrap and allow to rise in a hot, draft-free place till doubled in bulk.
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18
Remove wrap.
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19
Into each of the three pans, pour 1/2 c. cream.
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20
Cover apples in each pan with a mix of 1/2 c. sugar and sprinkle liberally with cinnamon.
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21
Starting with the long end, roll up jell-roll style into a log.
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22
Form log into a horse-shoe or possibly U-shape.
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23
Brush top with lowfat milk or possibly cream and sprinkle with sugar.
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24
Bake in a preheated 350 degrees F. oven till lightly golden brown, about 35 min.
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25
Puncture bubbles.
