Original Viennese Apple Strudel Apfelstrudel

Ingredients

• For the strudel dough:
• 1/3 cup (80 grams) lukewarm water
• 1 tablespoon 1/2 teaspoon (15 grams) neutral tasting vegetable oil
• 1/2 teaspoon vinegar (or lemon juice)
• 1/8 teaspoon table salt or fine sea salt
• 1 cup 2 tablespoons (145 grams) bread flour (I recommend measuring by weight since it is more accurate; you can also substitute all-purpose flour, if you like.)
• 1/2 teaspoon vegetable oil for brushing the dough
• Flour for dusting
• For the filling:
• 3 tablespoons (40 grams) unsalted butter
• 3/4 cup (80 grams) fine bread crumbs (dry)
• 5 tablespoons (65 grams) granulated sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons (50 grams) raisins
• 3 tablespoons rum or lukewarm water for soaking the raisins
• 2 pounds (900 grams) sweet-tart apples (e.g. MacIntosh, Braeburn)
• 1 tablespoon lemon juice
• 2 tablespoons melted butter for brushing the dough (divided)
• Confectioner’s sugar for dusting and whipped cream for serving (optional)
• In addition: tablecloth

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