APPLE RAISIN STRUDEL
Steps:
- To make the strudel dough: Place all dough ingredients in bowl of an electric mixer with paddle. Mix 2 minutes on low and then increase speed to medium. Knead dough for 10 minutes, pulling dough off paddle once or twice, until dough takes on a stringy appearance. Wrap and let rest at room temperature for at least 1 hour before using. To make filling: Toss apples and raisins with 2/3 c sugar, flour, spices and orange juice with zest. To assemble: Preheat oven to 375F. Place an old tablecloth on a work surface, 3' x 3'. Dust cloth lightly with flour and place dough in middle. With flour-dusted hands, gently start pulling the dough, working from the center, and stretch it to a square the size of the work surface. It's easiest to stretch dough from its underside, gently pulling outward using the tops of your hands. Allow edges to drape over the surface if needed, as this will help to anchor the dough. Don't worry if it gets a whole, it will be covered once strudel is rolled. Once the dough is thin enough that you could read a newspaper through it, brush entire surface with melted butter and sprinkle evenly with bread crumbs. At one end, spoon apple filling in a line along the length of the dough. Trim off the thick end pieces of the dough along the sides parallel to the filling. Using the cloth, lift the end of the strudel with the filling and let the strudel roll itself up into a log. Pinch together ends and trim excess dough. Use the cloth to gently lift it to a parchment-lined baking sheet. If it is longer than the sheet, bend it to fit the pan. Brush generously with egg wash and sprinkle with Turbinado sugar. Bake for 30 minutes, until deep golden brown. Serve warm. You can also reheat it in the oven.
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