Viennese Apple Strudel with Stretched Dough

What you need

• 200 g (1 2/3 cups) plain flour, plus extra for dusting
• 1/4 tsp salt
• 100 ml (scant 1/2 cup) lukewarm water
• 2 tbsp vegetable oil, plus a little for the bowl
• 1/2 tsp white wine vinegar, or lemon juice
• 60 g (1/3 cup) raisins
• 2 tbsp rum
• 130 g (9 tbsp) unsalted butter, divided
• 60 g (2/3 cup) dry breadcrumbs
• 1.2 kg (2 1/2 lb) tart apples, about 6, such as Granny Smith or Boskoop
• 100 g (1/2 cup) sugar
• 1 tsp ground cinnamon
• 1 lemon, zest only
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Stir the flour and salt together, pour in the water, oil and vinegar and mix to a soft dough.

2. 2

   Knead on the counter until smooth and elastic, 8-10 min, slapping it down a few times.

3. 3

   Shape into a ball, coat lightly with oil, cover the bowl and leave at room temperature for 60-90 min.

4. 4

   Soak the raisins in the rum.

5. 5

   Melt 30 g (2 tbsp) of the butter in a frying pan, tip in the breadcrumbs and keep them moving on a low-medium flame until golden, 4-5 min. Let them cool.

6. 6

   Melt the remaining butter and keep it warm.

7. 7

   Heat the oven to 190 °C (375 °F) and line a large baking tray with baking paper.

8. 8

   Peel, core and thinly slice the apples, then toss them with the sugar, cinnamon, lemon zest and the drained raisins. Do this just before filling so the apples do not weep.

9. 9

   Spread a cotton tablecloth over a table about 1 m (3 ft) long and dust it with flour. Roll the dough out on it as far as it will go.

10. 10

    Slide the backs of your hands under the dough and stretch it gently from the middle outwards, walking around the table, until it is thin enough to see the cloth pattern through it, about 60 x 90 cm (2 x 3 ft). Tear off the thick rim.

11. 11

    Brush the sheet with some of the melted butter. Scatter the breadcrumbs over the third nearest you, then pile the apple filling on top in an even band, leaving 5 cm (2 in) clear at the sides.

12. 12

    Fold the side edges over the filling. Lift the cloth so the strudel rolls up on itself into a log.

13. 13

    Roll it onto the tray seam side down, bending it into a horseshoe if needed, and brush with more butter.

14. 14

    Bake until deep golden and crisp, 35-40 min, brushing with the last of the butter halfway.

15. 15

    Cool on the tray for at least 20 min, then dust with icing sugar and cut into thick slices.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.