for the dough:
300 grams bread flour
pinch of salt
30 ml vegetable oil
0,2 l water (lukewarm)
for the filling:
2 kg apples (Golden Delicious)
150 grams granulated sugar
30 ml dark rum,
150 grams raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
for the buttered breadcrumbs:
300 grams butter (unsalted)
300 grams bread crumbs

1. 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.
2. 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 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.