Homemade Apple Strudel (Apfelstrudel)

Shape the dough into a ball, place in a bowl just big enough to fit it, then pour oil until half of the dough is covered, giving it a nice oil bath.
Cover and let stand at room temperature for 30 minutes. This step helps tremendously with establishing the needed elasticity for the dough!

Remove dough from oil bath and dip in flour from all sides. Spread out a thin, cotton kitchen towel over your work surface and dust in flour.
Transfer dough to the middle of the kitchen towel and, using a rolling pin, roll out to a rectangular shape close to the size of the kitchen towel.
Carefully pull the dough using the back of your hands until it's almost see-through.
Brush with melted butter first, then brush on sour cream, cut edges to make them straight and even.

For the filling, let the butter melt in a skillet on medium-high heat. Add the breadcrumbs and roast them until they're golden brown. Mix in the cinnamon.

In the same large bowl the apples are in, add bread crumb butter mixture, cinnamon-sugar, drained rum raisins and combine.

Add the filling to the dough and spread out, leaving 2 inches on each side. With the help of the kitchen towel, first fold in the shorter edge on each side, then the longer edges.
Now roll the entire strudel into a long log, then transfer to a baking sheet brushed with melted butter (the kitchen towel is your best friend here!).

After baking, let rest for 30 minutes before cutting into slices. When serving, dust with powdered sugar and serve with vanilla ice cream and whipped cream or a homemade vanilla sauce.
This recipe me straight back to the alps!