Strudel dough

Process all ingredients in a kitchen machine into a smooth dough. (The amount of water depends on the water absorption capacity of the flour and must therefore be determined empirically.) As soon as the dough has reached the desired elastic consistency, shape it into a ball and then brush it with oil and let it rest for at least 30 minutes 

Roll out the strudel dough in a circle using a rolling pin after the rest time. Then carefully lift the dough with the backs of both hands on a cloth dusted with flour and slowly pull it out in all directions so that the dough surface extends a few centimeters above the work surface. Toast the crumbs in butter until golden and distribute evenly over two thirds of the drawn strudel dough. Spread the peeled, pitted, peeled apples on top and sprinkle with cinnamon sugar and raisins. Carefully brush the remaining third with melted butter. Then roll up the strudel, place on a greased baking sheet and brush with melted butter. Bake at approx. 190 ° C top / bottom heat for 30 minutes.

Tip: To turn a classic apple strudel into an old Viennese apple strudel, you have to add sour cream to the sliced apples. This makes the strudel richer.