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Apple pulled strudel

First of all, we’ll prepare all the required ingredients. clean up our workplace and make sure we
have access to all the tools we will require. Luckily, for this recipe, there are very few things we
actually need. From the ingredients, we get ourselves eggs, flour, ideally one that is finely
grounded, apples, raisins, breadcrumbs, preferably from white bread (such as buns, toasts, bagels
and rolls) some salt and some water. From the tools, we should get ourselves a kitchen scale, so we
can precisely measure the amounts of ingredients we will use, a bowl, in which we’ll mix the
dough, a sifter, for not just the sugar and flour, but also for the breadcrumbs, a knife, a peeler,
which can be substituted with a knife if need be, albiet it’s not preferable, a cutting board and a
larger piece of cloth. Sift the plain flour (set aside some flour to flour the cloth and flour the dough),
add the eggs, salt, oil and water and work the mixture into a smooth, non-sticky dough. Lightly
flour the dough, cover with a suitable container and leave to rest for at least a quarter of an hour.
During this time, the dought will become much more flexible and working with it will become a
pleasure. While the dough is put aside, we’ll take the apples and peel them while making sure we
don’t peel more than necessary, as they are the core of this dish. The skin is enough. After this,
we’ll cut them in two halves and get rid of the core. That doesn’t just mean the seeds, that also
includes the harder insides, in which the seeds grow. Then, we start cutting the apple halves into
very thin slices. The finer, the better. After we’re done, the dough should be done resting as well, in
which case we may clean up our work surface, place a clean cloth over it and flour it slightly.
Partially roll out the rested dough, place it on the floured cloth and carefully roll it out so that it is as
thin and unbroken as possible. Spread finely sliced apples on the rolled-out dough, sprinkle with a
mixture of sugar and cinnamon, cleaned, rinsed and steamed raisins, sifted and fried breadcrumbs in
one third of the butter and sprinkle with another third of the melted butter. Using a lined cloth, wrap
the dough, place the strudel on a buttered baking sheet, brush with the remaining butter and bake in
a medium oven until golden brown. When dispatching, cut the strudel into individual portions and
sprinkle with icing sugar.