|Bread flour||4 Cup (64 tbs), sifted|
|Vegetable oil||3 Tablespoon (Plus More For Coating)|
|Water||18 Tablespoon (1 Cup Plus 2 Tablespoon)|
|Dried cranberries||3⁄4 Cup (12 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Unsalted butter||1 Cup (16 tbs) (3/4 Cup Or 1 1/2 Stick Melted And 4 Tablespoon / 1/2 Stick Extra)|
|Dried bread crumbs||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Cooking apples||5 Pound, cored, quartered, and thinly sliced, skin left on (About 12 In Number, Such As Mutsu, Ida Red, Or Granny Smith)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Tablespoon (For Dusting)|
To make the dough: Using an electric mixer with a dough hook or a food processor with the dough blade, combine the flour, salt, 3 tablespoons oil, and water and mix on high speed until smooth and elastic, 10 to 12 minutes.
Shape the dough into a fairly smooth ball and coat with a small amount of oil.
Cover with plastic wrap and let the dough rest for 1 hour at room temperature or overnight in the refrigerator.
To make the filling: Soak the cranberries in the rum in a small bowl.
In another bowl, combine the granulated sugar and cinnamon.
In a medium saute pan over medium heat, melt 4 tablespoons butter and saute the bread crumbs until golden brown, about 5 minutes.
In a large bowl, toss together the apples, cranberries, cinnamon-sugar mixture, and lemon juice.
Preheat the oven to 375°F.
Using an entire table surface, about 4 feet long, lay a clean tablecloth or sheet over the surface and sprinkle the cloth with flour.
Roll the strudel dough as thinly as possible with a rolling pin in all directions.
(Remove any jewelry and watch at this point.) Working carefully, place your hands under the dough with your palms down and use the back of your hands to stretch the dough very thin until it is translucent.
Work all of the dough until it is a fairly even thinness and forms a rectangle.
Brush some of the melted butter over the surface of the dough.
Spread the sauteed bread crumbs over the lower third of the dough.
Spread the apple mixture over the bread crumbs.
Trim away about one quarter inch of the dough's perimeter: the area that is thicker and not evenly flat.
Beginning at the edge covered in apples, begin rolling up the strudel, jelly-roll style.
Use the tablecloth to help you roll by gripping it and lifting it gently forward.
Pinch both ends of the rolled strudel to seal.
Place the strudel, seam-side down, on a baking sheet covered with parchment or waxed paper (curve the strudel to form an S to fit the pan).
Brush the strudel with the remaining melted butter.
Bake until golden and tender when pierced with a knife, about 30 minutes.
Remove from the oven and, using a fine sieve or sifter, dust with powdered sugar.
Cut immediately into 2-inch slices and serve warm.