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1
Using an electric mixer, mix the flour and salt. Separately, mix the water, oil, and vinegar. Add these to the flour mixture and beat using the hook attachment on low speed. Add more water if the mixture is dry. Beat until the dough is soft.
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2
Keep kneading by hand for 2 minutes, beating on the kneading surface occasionally.
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3
Place into a bowl, add oil on the surface, and cover with plastic wrap. Let it rest for at least 30 minutes.
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4
Mix the raisins and rum, then set aside. Separately, mix the sugar and cinnamon. Melt 3 tablespoons butter in a large saucepan and add the breadcrumbs, then cook until golden brown and crispy. Let them cool completely.
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5
Preheat the oven to 200 degrees Celsius.
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6
On a clean surface, place a large cotton cloth, cover it with flour, and add the dough on top. Stretch it with a rolling pin, lifting one edge while stretching to make it thinner.
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7
When the dough is too long to hold in your hands, place it on the fabric and stretch the borders little by little until the dough measures about 60 by 90 centimeters. If there are holes, they will be covered once the strudel is rolled.
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8
Spread the melted butter over the dough to keep it from cracking and breaking. Sprinkle the breadcrumbs on top. In one of the wide edges, add walnuts confined to a strip on the side.
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9
Mix the apples with the raisins and add the sugar at the end. Place this mixture over the walnuts.
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10
Using the cloth, roll the strudel. Place in a baking tray lined with parchment or a silpat and brush with the rest of the melted butter.
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11
Bake for 40 minutes until golden brown.
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12
Let it cool for 30 minutes. Serve warm or at room temperature.
