Bayerischer Apfelstrudel (Bavarian Apple Strudel)

Instructions

1. Make the strudel dough: mix the bread flour and fine salt, add the lukewarm water, neutral oil and white vinegar and knead until very smooth and elastic, about 8 minutes. Shape into a ball, coat thinly with oil, cover and rest at room temperature for at least 60 minutes.
2. Prepare the filling: toss the tart apples with the lemon juice, granulated sugar, ground cinnamon and drained raisins. Melt 50 g of the unsalted butter in a skillet and toast the dry breadcrumbs over medium heat, stirring, until golden, 3 to 4 minutes; let cool, about 1 hour.
3. Heat the oven to 375°F (190°C). Brush the baking dish with some of the remaining melted butter.
4. Lay a large cloth (about 30 x 40 inches / 75 x 100 cm) on the table and dust it with flour. Roll the dough out a little, then lift it over the backs of your hands and gently pull from the center outward, working around, until it is thin enough to read through and covers most of the cloth. Trim off the thick edges.
5. Brush the dough with melted butter, sprinkle the toasted breadcrumbs over two-thirds of it, and spread the apple mixture on top of the crumbs, leaving a 2-inch (5 cm) border. Fold in the sides, then lift the cloth to roll the strudel up loosely from the filled end.
6. Cut the roll in half crosswise and place both pieces seam side down in the dish. Brush with the rest of the melted butter.
7. Whisk the whole milk, heavy cream and vanilla sugar together. Bake the strudel for 20 minutes, then pour half the milk mixture around and over the rolls and bake 15 minutes more.
8. Pour over the remaining milk mixture and bake until the top is deep golden and crisp, the apples are tender when pierced, and most of the liquid has been absorbed into a thick creamy layer, 20 to 25 minutes more.
9. Let rest 10 minutes, dust with the powdered sugar, and serve warm, cut into thick slices with some of the creamy liquid from the dish.