Apple strudel with cream

Ingredients for 4 servings:

• 250 g flour
• 1 tbsp vinegar
• 20 g butter, melted
• 1 m.-sized egg(s)
• 125 ml water, lukewarm
• 40 g butter, melted
• 250 ml sour cream
• 2 kg apples
• 50 g sugar
• 50 g raisins, if desired
• Butter for the mold
• Flour to pull out
• e.g. milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sift the flour into a bowl and season with salt. Make a well in the flour. Stir the lukewarm butter, egg, lukewarm water, and vinegar into the flour well. Using a dough hook, quickly knead the dough into a soft, supple dough. Never add the hot water or butter! Knead the dough quickly but vigorously with your hands until it pulls away from the bowl. Divide the dough into 2-3 portions, depending on the desired strudel size. Form smooth balls, brush lightly with oil, cover (I cover with a small bowl), and let rest in a warm place for 30 minutes. This makes the dough particularly elastic and easy to stretch out. Preheat the oven to 200-230°C. For the filling, peel the apples, quarter them, and cut into thin strips. Butter a baking dish or roasting pan thoroughly. After resting, stretch the strudel dough out on a lightly floured cloth (wide enough to still fit in the dish). Dot with melted butter and cream, arrange the apples and raisins on top, and sprinkle with sugar. Roll up using the tea towel and place in the greased pan. Repeat with the remaining dough. Bake the strudel on the middle rack for about 1/2 to 3/4 hour. For extra moistness, pour boiling milk over the strudel halfway through baking. Bake until the milk is absorbed. Let the strudel rest slightly before serving to prevent the filling from running out.