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For dough: Using an electric mixer with a wire whisk, beat eggs, water, salt and baking powder until thoroughly mixed.
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Then change to a paddle attachment and start to slowly add flour 1 cup at a time.
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As dough thickens, change to kneading attachment and continue to add flour until dough pulls away from the sides of the bowl, forming a ball that sticks to the mixer attachment.
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Grease your counter top with oil.
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Divide dough into four balls and place on greased counter top.
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Slightly roll out the pieces of dough with a rolling pin.
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Grease top of each with small amount of Crisco or oil, cover with a tea towel and allow to sit for 1 hour.
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The longer it sits the better it will stretch.
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Kettle Prep: Meanwhile, peel and slice potatoes.
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Place in a kettle with a tight fitting lid, cover potatoes with water and add Crisco.
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You can then let them sit at room temperature until dough is ready.
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When dough is ready, turn on the heat and bring potatoes to a boil.
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Use a rolling pin to roll out dough until thin.
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Then pick up the dough and stretch by hand as much a possible without tearing.
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Then lay dough on greased counter and continue to stretch dough thinner yet by hand, until almost transparent.
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Try not to tear it too much.
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Then starting at one end of the stretched dough, roll it up (jelly-roll style) until dough is in one long roll.
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Then using the side of your open hand as a knife, cut the roll of dough into 3-4 inch sections.
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Lay sections of dough in a single layer over potatoes in the boiling kettle.
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Once youve added all of the dough slices, cover kettle tightly and cook at medium-high for 45 minutes.
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It will sizzle for 5-10 minutes at the end.
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Do not stir or lift the lid until done.
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When serving, some like to pour any of the following over the top of their strudels: heavy whipping cream, half and half, maple syrup, a white gravy or sour cream.
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Salt and pepper to taste.
