Volga German-style strudel

Ingredients for 6 servings:

• 300 g flour, more if needed
• 1 egg(s) (room temperature)
• 120 ml water, lukewarm
• 1 tbsp sour cream (room temperature)
• 1 packet of dry yeast
• 1 tsp sugar
• 1 pinch of salt
• 50 ml oil, neutral, for the dough
• 4 tbsp oil for brushing
• 600 g potatoes, mostly waxy
• 1 kg turkey leg(s) (upper leg)
• 2 m.-sized onion(s)
• 2 carrots, roughly diced, as desired
• some oil for frying
• e.g. salt and pepper
• 1.2 liters of broth or water, hot

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

In a bowl, whisk together the flour, salt, sugar, and dry yeast until well-fluffed, then make a well in the center. Add the oil, sour cream, egg, and water and knead into a smooth dough. The dough should pull away from the sides of the bowl. Add more flour a spoonful at a time, if necessary. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, until it has roughly doubled in size. During this time, debone the turkey thigh, remove the skin, and cut the meat into bite-sized pieces. Peel the potatoes and cut them into equal pieces. Peel and dice the onion. If you like, you can also add carrots; I usually manage without them. Once the dough has risen, divide it in half. Set one half aside and roll out the other on a floured surface until about 5 mm thick, brush with a few tablespoons of oil, and roll it into a log. Repeat with the second half of the dough. Cut the rolls into approximately 4 cm thick pieces and let them rest, covered. Heat a little oil in a pan, sear the meat on all sides until slightly crispy, add the onions and stir, and fry the carrots if desired. Season with salt and pepper. Arrange the potatoes in a single layer on top and pour in hot broth or water, enough to cover half of the potato layer (no more, otherwise the strudels will be floating in liquid, which is undesirable). Bring the water to a boil and place the strudels on the potatoes, leaving space between them. Cover the pot with a lid without a steam vent (!) and do not open it under any circumstances until the end of the cooking time, which takes about 40 minutes. After cooking, remove the pot from the heat and let it rest for about 5 minutes, then slowly open the lid and gently stir the strudels to absorb the remaining liquid. A coleslaw goes very well with this. Note: The dough should not be too firm, otherwise it will not rise well, and not too soft, or the strudels will collapse after cooking. Let the strudel rest for about 10 minutes before cooking to allow it to expand a little. Do not open the pot during cooking, or the strudel will collapse.