Plum Strudel - cooking recipe

Ingredients

250 g strong plain flour, plus extra for dusting
2 medium egg yolks
75 g butter, melted
600 g firm plums, halved, stoned and chopped
1 None lemon, juice only
50 g light soft brown sugar
100 g walnuts, chopped
5 tbsp fresh white breadcrumbs
None None whipped cream, to serve

Preparation

Fix a stand mixer with a dough hook. Sift the flour and a pinch of salt into the bowl of the mixer. Add the egg yolks, 2 tbsp of the melted butter, and 1/2 cup lukewarm water and mix until a dough ball forms. Turn the dough onto a work surface and knead vigorously until smooth and elastic. Shape the dough into a ball, brush with some of the remaining melted butter, and wrap in plastic wrap. Leave to rest at room temperature for 30 minutes.
Place the plums, lemon juice, and sugar in a pan and simmer gently for 15-20 minutes until softened. Add the walnuts. Preheat the oven to 425\u00b0F.
Roll the dough out on a large well floured clean tea towel to a rectangle about 8 x 11 inches. Using greased hands, gently pull the dough out to a rectangle about 16 x 20 inches. Brush the rectangle with some of the remaining butter and sprinkle with the breadcrumbs.
Spoon over the plum mixture leaving a 2 inch border all around. Using the tea towel as a guide, firmly roll the long end of the strudel into a log, tucking the edges under the log. Place on a large, greased baking sheet and brush with butter.
Bake for 30-35 minutes until the pastry is crisp and golden. Brush the strudel with the remaining butter a couple of times during baking. Serve warm or cold with whipped cream.