Wiener Apfelstrudel (Viennese Apple Strudel)

In a medium bowl, mix the water, oil, and vinegar. Add 1 ¼ cup flour and the salt. Mix until the dough starts to come together.

Turn the dough out onto a countertop and begin kneading the dough, adding as much of the remaining ¼ cup of flour as is needed to create a smooth dough that does not stick to your hands.

Continue kneading the dough with your hands until very smooth and elastic 15-20 minutes.

Brush the dough with oil and place it in a clean, greased bowl. Cover the dough and let it rest on the counter for at least 1 hour. (Or up to 2 days in the refrigerator. If refrigerating, let the dough come to room temperature before stretching, about 2-3 hours.)

While the dough is resting, make the parts to your filling. In a small bowl, mix the raisins and rum (or water). Set aside until the raisins are plump, 20 minutes.

Heat 4 Tbsp of butter in a medium skillet until melted. Add the breadcrumbs and sauté over medium heat until golden. Add the sugar and sliced almonds, mixing until the sugar is incorporated into the breadcrumbs. Transfer the mixture to a bowl to cool.

Peel, core, and slice the apples to roughly ⅛ inch thickness. Place the sliced apples in a large bowl and add the lemon juice, vanilla, and cinnamon. Drain the raisins and add them to the apples. Mix and set aside.

Preheat your oven to 350F.

Roll out your relaxed dough to 10×10 inches. Then, transfer the dough to a clean tea towel and continue stretching it from the center outwards, until it reaches 26×18 inches. (You should be able to see the pattern of