Apple strudel baked in milk

Ingredients for 8 servings:

• 250 g flour, finely sieved
• 1 pinch of salt
• 1 egg yolk
• 2 tbsp oil
• 600 g apples
• 2 tbsp lemon juice
• 40 g walnuts, chopped
• 1 tsp cinnamon
• 40 g butter, liquid
• 50 g vanilla sugar
• 500 ml milk
• 1 tbsp powdered sugar
• 2 tbsp breadcrumbs

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

For the dough, combine the flour with 1 pinch of salt, egg yolk, 1 tbsp oil, and 125 ml warm water; knead vigorously, first in a food processor, then by hand. Shape the dough into a ball and brush with the remaining oil. Let it rest in a warmed bowl for 30 minutes. Meanwhile, peel, quarter, core, and finely slice the apples. Immediately drizzle with lemon juice. Mix in the cinnamon, vanilla sugar, and walnuts. Preheat the oven to 180°C (fan). Roll out the dough on a floured kitchen towel and then stretch it out thinly over the back of your hand. Place it back on the towel, brush with a little butter, sprinkle with breadcrumbs, and place the apples on top. Roll up the dough by lifting the towel, place it seam-down in a greased dish, and brush on the remaining butter. Pour in the milk and bake the strudel for about 35-40 minutes. Since the milk can easily burn, check frequently and add more milk if necessary. Serve dusted with powdered sugar.