German ~ Apfelstrudel (Apple Strudel)

Apfelstrudel (Apple Strudel)

For the dough:
10−1/2 oz. bread flour
l/6 oz. salt
1−l/2 oz. vegetable oil
5−1/3 oz. water, lukewarm

For the filling:
4−1/2 lb. apples (Golden Delicious), sliced
5−l/3 oz. granulated sugar
1−1/2 oz. dark rum (Myers)
5−1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)

For the buttered breadcrumbs:
10−1/2 oz. butter (unsalted)
10−1/2 oz. bread crumbs

Knead flour, salt, oil and water into a medium−firm dough. Divide into 3 small round
loaves, brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel,
lemon Juice, rum, cinnamon and blend together well.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet
with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs,
spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into
roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with
melted butter. Bake strudel for 60 to 90 minutes in a 400F to 425F oven.