Best served with whipped cream or ice cream, this dessert is perfect for Fall – full of sweet apples, raisins, and cinnamon!
- 3 1/2 cups Sliced Apples (Golden Delicious or Macintosh)
- 1 cup Golden Raisins
- 1/4 cup Bread Crumbs (Plain)
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1 tsp Salt
- 3 tbsp Unsalted Butter (Melted)
- 1 1/3 cups Unbleached Bread Flour
- 1/4 tsp Salt
- 1/3 cup Water
- 1 Nature's Yoke Large Egg Yolk
- 1 tbsp Canola Oil
- 1/2 tsp White Vinegar
- In mixer bowl fitted with a paddle attachment, add the flour and salt and mix.
- Mix the remaining wet ingredients into a medium bowl and whisk until combined.
- Mix on low until a soft dough forms. If it is too dry, add a few drops of water.
- Pull dough off the paddle attachment, but keep the dough in the bowl. Switch to a dough hook.
- Mix the dough on medium speed with the dough hook until a soft dough ball forms. The surface will not be perfectly smooth.
- Remove dough from bowl and knead by hand. Do not flour the work surface. Knead dough for 2 minutes and throw dough down a few times while kneading.
- Take the dough and shape it into a ball, rub oil around the dough ball and wrap with plastic wrap tightly. Let rest overnight.
- Place all ingredients except the butter into a large bowl and stir to combine.
- Pre-heat oven to 400º F. Prepare baking sheet with parchment paper and set aside.
- Flour a tea towel/kitchen towel/pastry cloth (you want a towel that is 100% cotton) by spreading and rubbing the flour into the towel. Be sure not to use too much flour or it will toughen your dough. Just enough that your surface won't allow the dough to stick.
- Unwrap the dough and begin to roll the dough out as much as you can. Once the dough seems to stretch no longer, begin to use the backs of your hands to stretch the dough. Continue to go around the dough to stretch it until it is so thin that it becomes transparent and you can see the kitchen towel through it. It should measure roughly 12 x 18 inches.
- Drizzle and spread 2 tbsp of melted butter onto stretched strudel dough. We do not recommend a pastry brush as it could snag the dough. Use the palm of your hand to spread the butter, then sprinkle the bread crumbs on evenly.
- Gently pour the filling onto the strudel dough and fold the short end of the dough onto the filling, then fold the longer sides of the dough over the filling. Roll the strudel over so the seams are underneath and transfer to the prepared baking sheet.
- Brush with the remaining 1 tbsp butter and sprinkle with plain bread crumbs. Bake for 25-30 minutes or until golden brown. Let stand for 20 minutes before serving. Serve with whipped cream or by itself!