准备

做填充

• Heat the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden, about 3 minutes. Transfer to a plate to cool completely.
• Combine the raisins and rum in a small bowl; let sit for 5 minutes. Mix the sugar and cinnamon in a large bowl; add the apples, walnuts, and rum raisins and toss gently to combine. Set aside.

Make the dough

• 将面粉和盐放入装有桨附件的立式搅拌机中。混合油，醋和7汤匙。量杯中的水。将搅拌机保持在低速的情况下，将液体加入碗中并混合以形成柔软的面团，以清洁碗的侧面。如果面团看起来僵硬，请加入更多的水，1 tbs。一次；如果太松了，请添加更多面粉，1汤匙。一次。
• 切换到面团钩。以中低速的速度揉面团，直到面团有点粘的面团，表面有些破烂，大约5分钟。
• 将面团转移到未膨胀的工作表面上。用手揉捏，偶尔捡起面团，将其强度扔到表面上，直到它光滑，松紧和俗气，就像一张后的音符1至2分钟。如果它太粘而无法揉捏，请在工作时轻轻撒上面粉。
• Gather the dough into a ball, put it on a plate, and lightly oil the top of the dough. Cover tightly with plastic and let rest at room temperature for at least 30 and up to 90 minutes; the longer, the better. The dough will be tender and not at all sticky after resting.

拉伸面团

• Position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
• Choose a work area that you can walk around on at least 3 sides, such as a rectangular table, the end of your kitchen island, or another work surface that’s about 2×3 feet. Cover with a patterned cotton or polyester tablecloth. Dust the cloth generously with flour and rub the flour into the cloth. Lightly flour the dough on all sides. Set the dough in the center of the surface and use a floured rolling pin to roll it as thin as you can, about 21 inches round, moving the dough occasionally to make sure it isn’t sticking to the cloth.
• 轻轻面粉您的手和前臂。通过边缘拿起面团。让重力和面团的重量有助于将其从手指上悬挂时伸展，然后用手背部轻轻拉并拉伸面团。随着面团的伸展，请使用前臂支撑它。
• When the dough becomes too large to hold, place it on the work surface, leaving an edge of the dough hanging over one edge of the table. Slip your hands underneath the dough and use the back of your hands to gently stretch and pull it, easing it even thinner (as if gently fluffing a bedsheet). Continue pulling and stretching, moving around the work surface as necessary, until it is tissue thin and about 2 feet wide and 3 feet long (including the thin overhanging dough); you should be able to clearly see the tablecloth pattern through the dough. Don’t worry about a few small holes, as they won’t be noticeable when the strudel is rolled. Using scissors, trim away and discard the thicker edges of the dough. Immediately proceed with assembling the strudel so the dough doesn’t dry out.

Assemble and bake the strudel

• Using a silicone pastry brush or your hands and working quickly, spread about 3 Tbs. of the melted butter over the dough. Sprinkle the toasted breadcrumbs evenly over the dough, then spoon the apple filling in a 6-inch-wide strip about 3 inches from a short edge of the dough.
• 使用桌布作为辅助，将面团的短端折叠到馅料上。继续用布滚动到面团末端。抬起纹状体（勇敢；它比您想象的要坚固），然后将其转移到准备好的床单上，将其弯曲成温和的U形状。将面团塞在纹状体下方，并轻轻塑造馅料，甚至在糕点内。用剩余的融化黄油刷面团，将任何牛奶固体留在锅底。
• 烘烤，将床单旋转到一半，直到深金黄色，大约30分钟。将纹状体和羊皮纸滑到冷却架上，冷却至少30分钟，然后使用锯齿刀切成厚的切片；最好在一两个小时内烘烤。用糖果的糖粉尘，并与鲜奶油一起食用。