Using a small bowl, add raisins and rum; let sit for at least 60 minutes or overnight (covered).

Using a countertop mixer fitted with the dough hook attachment, add flour and salt; stir until well combined.

Add oil; mix on low speed until well combined.

Add water; mix on low speed until well combined. (Note: At this stage, the dough will be very wet.)

Mix on low speed for 7-8 minutes. (Note: The dough will come together and be very smooth at this point.)

Shape dough into a ball and place on a lightly floured countertop. Cover dough with a bowl and let rest for 30 minutes. (Note: This is a good time to make the filling.)

Peel and core the apples. Slice into thin strips. Place apples in a large bowl; add lemon juice, sugar, cinnamon and vanilla extract; toss until well combined.

Add raisins and any excess rum; toss until well combined. Set apple mixture aside.

Preheat oven to 400°F.

Line a baking sheet with parchment paper; set aside.

Using a small bowl, melt the remaining 5 Tbsp of butter in the microwave or on stovetop. Set melted butter aside.

Clear off a large area of countertop to serve as a workspace.

Lay out a clean linen kitchen towel that measure at least 24”x32”. (If necessary, you can overlap 2 linen towels.)

Sprinkle flour lightly on top of the towel. Place dough on towel and roll into a 16”x24” rectangle. The dough should be thin enough to see the pattern on the kitchen towel through it.

Brush top of dough with some of the melted butter. (Note: Just use enough butter to moisten the top of the dough. The remaining butter will be used later.)

Position dough horizontally so that a long side is facing you.

Starting 2” from the right side of the dough, spread breadcrumbs top to bottom in a thick 6” strip. Leave a 2” border on top and bottom of the strip as well.

Drain off any excess liquid from bowl with the apple filling. Pile the apple filling on top of the breadcrumbs.

Fold the 2” edges on top and bottom over the filling. Working from right to left, fold the 2” edge over the filling. Continue rolling strudel from this short side, using the towel to help left the dough from the workspace. When you reach the end, tuck the ends of the dough under themselves.

Using the towel, transfer the strudel onto the parchment-lined sheet pan. (Note: Ensure that the strudel has a uniform shape at this point. If one end is larger than other, gently squeeze with your hands so strudel has equal thickness at both ends.)

Brush the top of the strudel with more of the melted butter.

Bake for 15 minutes. Remove strudel from oven and brush with more melted butter.

Rotate pan and continue baking for 15 more minutes. Remove strudel and brush with more melted butter.

Rotate pan and continue baking for 10-15 more minutes, or until top of strudel is golden brown and crispy.

Let cool for 20 minutes.

Dust top of strudel lightly with powdered sugar.

Slice and {optional} serve with a scoop of vanilla bean ice cream.