Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Combine the flour and salt in a large mixing bowl.

Add the oil, vinegar, and warm water. Mix until a rough dough forms.

Transfer the dough to a lightly floured surface and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead for approximately 8 – 10 minutes until smooth and elastic.

Form the dough into a ball, brush lightly with oil, cover, and allow to rest for at least 30 minutes.

Meanwhile, peel, core, and thinly slice the apples.

Combine the apples with the sugar, cinnamon, nutmeg, raisins, and lemon juice.

In a medium frying pan, melt 4 tablespoons of butter and toast the breadcrumbs over medium heat until golden brown. Allow to cool.

Preheat the oven to 375°F.

Cover a large work surface with a clean kitchen towel and lightly dust with flour.

Using a rolling pin, roll the dough into a large rectangle.

Carefully stretch the dough by hand from the center outward until it becomes paper thin and nearly transparent.

Trim any thick edges.

Sprinkle the toasted breadcrumbs evenly over two-thirds of the dough.

Spread the apple filling evenly over the breadcrumbs, leaving a border around the edges.

Brush the exposed dough with melted butter.

Using the towel to assist, carefully roll the strudel into a long log.

Fold the ends underneath and transfer seam-side down onto a parchment-lined baking sheet.

Brush generously with melted butter.

Bake for 35 – 40 minutes, or until golden brown and crisp.

Allow the strudel to cool for 10 minutes before slicing.

Dust generously with icing sugar before serving.

Serve warm.