I use a Croatian family recipe that is similar, except it uses butter instead of oil and AP rather than bread flour. The kneading process is a unique workout. Rather than kneading like bread, you throw the dough onto a lightly floured countertop or board repeatedly, really hard. You'll know you're putting enough muscle into it if it sounds like a "thwack" when it lands. You keep this up for at least 10 minutes to develop the gluten. You want a soft, supple dough. Also no refrigerated rise, just a 30-minute rest on a warmed, floured plate. I will try the refrigeration next time I make strudel to see if this makes a difference. With the leftover dough you cut from the edges after stretching, you can make strudel dough dumplings. Boil bite-size pieces until they float, drain, and add melted butter and fried onions. Sour cream is an option also. Delicious bonus when you make strudel.

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