Mix ingredients with a fork until we’ll blended, add a TBS or two of more water, if needed. More flour can be added but no more water.
Mix by hand until dough no longer sticks to bowl. Keep kneading until dough becomes very smooth. Wrap in plastic wrap and let rest for 2 hours.
Lightly brown 7 TBS bread crumbs in about ½ stick of butter.
Peel and very thinly slice 4 lbs. apples.
Cover table with a cloth and lightly flour it, place dough in middle and roll out with a rolling pin, in the shape of the table it is on. Once you have rolled out the dough, pour some oil on it and spread it all over, then start stretching the dough. Should hang over edges of table
When stretched paper thin, pull off the thick outer edges.
Then spread halfway across with the buttered bread crumbs. Add apple slices over crumbs. Add some raisins. Cut off some of the extra stretched dough hanging over the edge of the table, and place the sheets on top of apple to create another layer. Then add bread crumbs and apples and drizzle with some melted
Start rolling up the strudel to the edge of the apples, then spread the melted butter over the rest of the stretched dough. Place onto a buttered cookie sheet. Bake in 375º oven for about 1 hour.
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