Romandian Masala

Start by making the dough. It is better to use a stand mixer. Add all the ingredients to the bowl and knead for about 5-7 minutes or until you have an elastic dough. You might need to add more flour depending upon your flour. I used all purpose flour but in Germany flour tends to be very different as most of them still have wheat bran added so that requires more water. You should have a soft dough in the end which is very elastic and does not stick. Rest the dough for 45 minutes at least.

For the filling, mix the sliced apples with the lemon juice and 2 tablespoons of sugar and set aside.

In a pan, melt the butter over low heat, then add the breadcrumbs and cook it for 1 minute. Add the sugar and cinnamon and mix for 30 seconds. Remove from the heat and transfer to a plate. Let it cool. Once this is cooled you should have hard crumbs which you can separate with your fingers. Soak the raisins in rum one day before (optional).

Stretch the dough on a big table cloth dusted with flour, using a rolling pin, then use your hands. This requires patience. But it is very relaxing. Stretch the dough until it is almost transparent. (See video).

Add the breadcrumbs mixture, then add the apples followed by the raisins. Cover the edges (see video) with the dough and slowly start rolling it a couple of times using the table cloth until you have a strudel. (See video).

Brush the strudel with melted butter and bake until it is golden brown.

Mix the egg yolks and sugar together. In a pan heat the milk and the cream together with the vanilla pod and removed seeds and bring them close to the boiling point. Add them to the egg yolks gradually while constantly mixing with a whisker, then pour everything back in the pan and cook until it thickens. Keep stirring with the whisker. Strain if there are any lumps. Serve it with the warm Apple Strudel. Enjoy!