Stripped apple strudel with raisins

Preparing the dough

• In a mixing bowl, combine the flour with the warm water, a pinch of salt and 1 ­teaspoon of oil. As soon as a lump forms, place the dough on a clean work surface and knead thoroughly by hand. This ­process takes about 5 to 8 minutes and should not be rushed. When finished, the dough should be smooth and silky-soft. Form a ball, lightly oil a bowl, cover the dough and let it rest at room temperature for about 1 hour.

Preparing the strudel

• While the dough is resting, slowly brown a little more than 1 stick (150 g) of butter in a large pan. When the butter develops a light golden shimmer, immediately add ¾ of a cup (150 g) of sugar and mix well.
• Add the breadcrumbs and toast every­thing on low heat, stirring constantly, until golden brown. Finally, add a small pinch of salt and stir once more.
• Peel and core the apples, then slice them to a thickness of about 1 millimeter; you can do this using a mandolin slicer or a food processor.
• When done, you should have 2 lb (1 kg) of sliced apples. If not, add 1 to 2 more.
• Now lightly flour the dough and carefully roll it out with a rolling pin to about ½ inch (1cm) thickness. Spread a flour-dusted­linen cloth ­(specially made strudel cloth or generic linen; it prevents the dough from sticking too easily) on the work surface.
• Now carefully pull the rolled-out dough over the back of your hands, using both hands, always aiming for an even thickness. As soon as it is paper-thin, place the dough on the strudel cloth. Now carefully pull the dough into the desired rectangular shape (approx. 24 x 20 in. / 60 x 50 cm) and cut off the thicker edges.
• Brush the stretched dough evenly with ½ stick (50 g) of melted butter.
• Distribute the apple slices evenly over the dough, leaving a space of about 4 inches (10 cm) from the edges. Sprinkle the apples evenly with the sugar crumbs and distribute the raisins. Now cover the apple and crumb layer with 50 grams of sugar and 1-2 teaspoons of cinnamon. Carefully lift the strudel cloth from one side to roll up the strudel.
• Carefully place the roll on a baking tray ­lined with baking paper. Brush the strudel with ½ stick (50 g) of melted butter, then place in the oven and bake for 45 minutes at 330 °F (165 °C).
• The strudel is best served while still warm, with plenty of powdered sugar and hand-whipped cream.