Traditional German Apple Strudel (From Scratch)

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1. 1Step 1: Cover the raisins with hot water or hot apple juice in a bowl and allow them to soak for at least 30 minutes.
2. 2Step 2: In a large mixing bowl with a wooden spoon, or in the bowl of a stand mixer with the paddle attachment, combine the flour and salt.
3. 3Step 3: Add the oil. Slowly add the water while mixing the dough. Continue mixing until it forms a crumbly, shaggy dough. (It will be pretty dry at first, but it'll soften once you knead it.)
4. 4Step 4: If kneading by hand, place the dough on a clean work surface, and knead for a full 10 minutes, until the dough is soft and stretchy. If kneading with a stand mixer, replace the paddle attachment with a dough hook and knead on medium speed for about 8 minutes.
5. 5Step 5: Form the dough into a ball and leave it on your work surface, either covered by a kitchen towel or your mixing bowl turned upside down. Let the dough rest for 30 minutes.
6. 6Step 6: While the dough is resting, prepare the apple filling. Peel quarter, and thinly slice the apples, discard the cores. (You want the apple slices as thin and as evenly sliced as possible, so use a sharp kitchen knife or a mandolin.)
7. 7Step 7: In a large bowl, mix the soaked and drained raisins, apple slices, lemon juice, granulated sugar, cinnamon, and nutmeg. Set aside.
8. 8Step 8: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
9. 9Step 9: On your work surface, spread out a smooth, patterned tablecloth or large patterned towel. Lightly flour it, then place the dough on top and begin rolling out the dough with a rolling pin. Once the dough is rolled out as thin as possible, gently begin stretching the dough to get it thinner. To stretch the dough, ball your hands into fists, place them under the dough in the center, then drag the dough on the tops of your hands and knuckles as you bring your hands towards the edge of the dough. Continue on all four edges of the dough, until it's stretched out enough to see the pattern of your tablecloth or towel underneath. The dough will end up around 16 inches by 24 inches.
10. 10Step 10: Take the parchment paper lining your baking sheet, and place it on your work surface. Transfer the stretched-out dough on top of the parchment paper. (This will ensure you don't shape your strudel too big for your baking sheet.)
11. 11Step 11: Use a soft pastry brush or your fingers to brush ¼ cup of the melted butter over all the dough.
12. 12Step 12: Spread the bread crumbs evenly over all the dough.
13. 13Step 13: With one of the longer edges closest to you, use a slotted spoon (a spoon with holes in it) to spread out a few large spoonful's of the apple filling in a long line, leaving about a one-inch space on the edge without any filling.
14. 14Step 14: Lift up the edge of the parchment paper or cloth towel or table cloth closest to you to roll the edge of the dough over the filling, so the apple filling is covered by dough.
15. 15Step 15: Brush the top of the dough with some of the remaining ¼ cup of melted butter that’s covering the apple filling. Add another few spoonful's of the apple filling, parallel to the covered apple filling. Again, roll the dough over the newly placed apple filling, using the edge of your tablecloth or linen to lift it up and over.
16. 16Step 16: Continue layering the apples and rolling the dough a bit at a time, brushing with melted butter after each roll. This creates numerous layers of apple-pastry-apple-pastry.
17. 17Step 17: Place a new piece of parchment paper onto your baking sheet. (The one used to roll the strudel is probably now soaked with melted butter). Gently but in a quick motion with confidence, transfer your fully rolled apple strudel to the prepared baking sheet. Brush the top of your strudel with the remaining melted butter.
18. 18Step 18: Bake for 30 to 35 minutes, rotating the baking sheet 180 degrees after 15 minutes, through to ensure even baking. The strudel is done baking once the top is golden.
19. 19Step 19: Allow your strudel to cool for 20 minutes, then dust the top with lots of powdered sugar. Slice and enjoy!!