DOUGH:
1/3 cup lukewarm water
1 tablespoon + 1/2 teaspoon
neutral tasting vegetable oil
1/2 teaspoon vinegar or lemon juice
1/8 teaspoon fine sea salt
1 cup + 2 tablespoons bread flour + more for
dusting surface
2 tablespoons unsalted butter, melted
APPLE FILLING:
3 tablespoons unsalted butter
3/4 cup fine bread crumbs (dry)
5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons raisins
3 tablespoons rum or lukewarm water
(for brushing on dough)
Clean tablecloth (for stretching dough)
(for soaking the raisins)
2 pounds sweet-tart apples
1 tablespoon lemon juice
Powdered sugar (for dusting)
TO MAKE STRUDEL DOUGH:
Mix lukewarm water, vegetable oil, vinegar or lemon juice, bread flour, and salt in a large bowl. Knead the dough
in the bowl until smooth, about 10 minutes. Dough should be moist but not sticky. Slam the dough onto a clean
work surface a few times to enhance gluten development, yielding a very elastic dough. Let the dough rest for
30 to 45 minutes while you make the filling.
TO MAKE STRUDEL FILLING:
1. Melt the butter in a pan over medium heat. Add the bread crumbs and toast them, stirring constantly, until they
are golden. Remove from the heat and let cool. Mix the sugar and cinnamon together in a small bowl, then add
them to the buttered breadcrumbs and stir well. Set aside.
2. Soak the raisins in rum or lukewarm water for 10 minutes to soften.
3. Peel the apples and cut into 1/8 to 1/4-inch slices. Cover them with the lemon juice to prevent browning. Add the
soaked raisins (discard remaining rum or water) and mix well.
STRETCHING AND FILLING DOUGH:
1. Roll out the dough with a rolling pin on a clean, lightly floured surface. Continue to lightly flour the surface
through the rolling out process as needed. When the dough gets about 13 to 15-inches in diameter, pick it up and
use the knuckles of your hand to stretch it. When the dough gets bigger and thinner and is difficult to handle, put
it down on a lightly floured tablecloth and smooth out any wrinkles.
2. Continue stretching the dough on the tablecloth using your hands. Gently stretch the dough paper-thin from
the inside to the outside, working your way around the sheet of dough. Stretch it until it starts to look translucent.
The sheet of dough should be stretched into a rectangular shape. Thick edges should be cut off.
3. Brush half of the dough with 1 tablespoon of melted butter. Spread the breadcrumb mixture over the other
half of the dough and pat down evenly. Leaving a 1.5-inch edge around the dough, spread the apples over the
breadcrumbs.
4. Fold in the side-ends of the dough. Using the tablecloth, roll the dough
all the way up, starting at the apple-topped end. Gently roll the Strudel,
seam-side down, onto a baking sheet lined with parchment paper and brush it
with the remaining melted butter.
BAKING THE STRUDEL:
1. Preheat oven to 375° F. Place the baking sheet in the middle of the oven
and bake it for 30 minutes or until the crust is golden.
2. Remove from the oven and let it cool slightly. Cut it into pieces, and serve
dusted with powdered sugar.