Apfelstrudel

Ingredients

• 1 tbsp Powdered Sugar
• 140 g Bread Flour
• 1.3333333333333333 tbsp Sunflower Oil
• 0.375 tsp Salt
• 50 g Unsalted Butter
• 3 pcs Apple
• 30 ml Dark Rum
• 35 g Breadcrumbs
• 60 g Granulated Sugar
• 1 pcs Lemon
• 1 tsp Ground Cinnamon
• 1 tbsp Vanilla Sugar
• 40 g Golden Raisins

Method

1. In a small bowl, combine {golden_raisins} with {dark_rum} and let them plump until fragrant and glossy.
2. Mix {bread_flour}, {sunflower_oil}, {salt}, and water in a bowl, then knead on the counter for several minutes until smooth, elastic, and slightly tacky so it will stretch thin without tearing.
3. Brush the dough with a little {sunflower_oil}, cover, and rest it in a warm spot until relaxed and supple; this rest makes hand pulling easier.
4. Melt {unsalted_butter} in a skillet over medium heat, add {breadcrumbs}, and toast for several minutes until deep golden and nutty, seasoning with a tiny pinch of {salt} to sharpen the sweetness later.
5. Toss {apple} with soaked {golden_raisins}, {granulated_sugar}, {ground_cinnamon}, {vanilla_sugar}, and finely grated zest and a squeeze from {lemon}; fold in the toasted {breadcrumbs} so the juices stay glossy, not watery.
6. On a floured cloth, stretch the rested dough gently with the backs of your hands until nearly transparent, trimming any thick edges so the pastry bakes delicately crisp.
7. Brush the sheeted dough with some melted {unsalted_butter}, scatter the {apple} filling over one end, then use the cloth to roll it loosely so steam can puff the layers; seal the ends without pressing out the air.
8. Set the strudel on a buttered tray, brush again with {unsalted_butter}, and bake in a hot oven until deeply golden, crisp, and the apple juices bubble through the seams.
9. Rest the baked strudel briefly so the filling sets, then dust with {powdered_sugar} and serve warm with a final squeeze of {lemon} to brighten the apples.