Apple strudel made from yeast dough

Ingredients for 1 servings:

• 500 g wheat flour, strong
• 50 g sugar
• 50 g butter
• 4 egg yolks
• 200 ml milk, lukewarm
• 20 g yeast
• 1 packet of vanilla sugar
• Salt
• 1 tbsp rum
• 1 lemon(s), untreated, grated peel
• 750 g apples, sour
• 100 g sugar
• 1 tsp cinnamon
• 50 g raisins
• 50 g butter
• 50 g breadcrumbs
• some butter, for spreading

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Crumble the yeast, mix with lukewarm milk, add a little sugar and flour, and let it rise in a warm place. Then mix with the remaining dough ingredients to form a smooth yeast dough, cover, and let it rise in a warm place until the dough has doubled in size. For the filling, toast the breadcrumbs in butter, peel the apples, and slice them into thin slices. Roll out the dough on a floured surface to about the thickness of a finger and spread the toasted breadcrumbs evenly over it. Cover with the apples, sprinkle with sugar, cinnamon, and raisins. Roll it up into a strudel, place it on a baking sheet lined with baking paper, and let it rise again. Then bake at 180°C for about 40 minutes. When the strudel surface turns light brown, brush with melted butter and finish baking.