bake.debo.lt — family recipes

Steps

Dough: Combine the flour, salt, oil, and warm water and knead until smooth and elastic, about 6 minutes.
Dough: Coat lightly in oil, cover with a warm bowl, and let rest.
Tip: The rest relaxes the gluten so the dough will stretch thin without tearing — skipping it is the most common reason strudel dough rips.
Crumbs: Melt the butter in a skillet, add the breadcrumbs, and fry, stirring, until golden and toasted.
Stretch: On a large floured cloth, stretch the dough out with your hands, working from the centre outward, until it's paper-thin and almost translucent — aim for roughly 24x18 inches.
Tip: Work slowly and patiently. If it resists, let it rest another 5 minutes and continue — forcing a tight spot is what tears it.
Fill: Scatter the toasted breadcrumbs over two-thirds of the dough, leaving a border. Toss the apples with the sugar, cinnamon, and raisins if using, and spread over the breadcrumbs.
Roll: Using the cloth to help lift and guide it, roll the strudel up from the filled end into a log, tucking the ends underneath.
Tip: Let the cloth do the work of lifting the fragile dough rather than trying to roll it with your hands alone.
Bake: Transfer to a lined sheet, brush all over with melted butter, and bake at 190°C (375°F) until deeply golden.