准备

Make the dough

• 将面粉和盐放入装有桨叶附件的立式搅拌机中。混合油，醋和7汤匙。量杯中的水。将搅拌机保持在低速的情况下，将液体加入碗中并混合以形成柔软的面团，以清洁碗的侧面。如果面团看起来僵硬，请加入更多的水，1 tbs。一次；如果太松了，请添加更多面粉，1汤匙。一次。
• Switch to the dough hook. Knead the dough on medium-low speed until a slightly sticky ball of dough with a somewhat ragged surface forms, about 5 minutes. Transfer the dough to an unfloured work surface. Knead by hand, occasionally picking up the dough and forcefully throwing it down onto the surface, until it’s smooth, elastic, and tacky like a Post-it note, 1 to 2 minutes. If it is too sticky to knead, lightly sprinkle flour on it as you work.
• Gather the dough into a ball, put it on a plate, and lightly oil the top of the dough. Cover tightly with plastic and let rest at room temperature for at least 30 and up to 90 minutes; the longer, the better. The dough will be tender and not at all sticky after resting.

使填充

• Heat 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add 1-1/2 cups of the breadcrumbs and cook, stirring often, until golden, about 3 minutes. Transfer to a plate and set aside to cool completely.
• Using a silicone spatula, work the cheese through a medium-mesh sieve into a medium bowl. Stir the remaining 1-1/4 cups breadcrumbs and the milk in another medium bowl.
• Beat the remaining 5 Tbs. butter in a large bowl with a hand-held electric mixer on medium-high speed until creamy, about 1 minute. Add the sugar, zest, and vanilla and beat until light in color and texture, about 2 minutes. Add the egg yolks, one at a time, beating until combined before adding another. Add the cheese, breadcrumbs, and sour cream, beating until combined.
• 在另一个带有干净搅拌器的中等大小碗中，将蛋清高速搅拌直至形成僵硬的峰值，约3分钟。将大约四分之一的白色搅拌到奶酪混合物中，然后折叠在其余的白色中。折叠葡萄干。

拉伸面团

• Position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
• Choose a work area that you can walk around on at least 3 sides, such as a rectangular table, the end of your kitchen island, or another work surface that’s about 2×3 feet. Cover with a patterned cotton or polyester tablecloth. Dust the cloth generously with flour and rub the flour into the cloth. Lightly flour the dough on all sides. Set the dough in the center of the surface and use a floured rolling pin to roll it as thin as you can, about 21 inches round, moving the dough occasionally to make sure it isn’t sticking to the cloth.
• 轻轻面粉您的手和前臂。通过边缘拿起面团。让重力和面团的重量有助于将其从手指上悬挂时伸展，然后用手背部轻轻拉并拉伸面团。随着面团的伸展，请使用前臂支撑它。
• 当面团变得太大而无法握住时，将其放在工作表面上，将面团的边缘悬挂在桌子的一个边缘上。将手在面团下方滑动，然后用手的背部轻轻伸展并拉动它，使其更薄（好像轻轻张开床单）。继续拉动和伸展，根据需要在工作表面上移动，直到组织薄，约2英尺宽，3英尺长（包括薄的悬垂面团）；您应该能够通过面团清楚地看到桌布图案。不必担心几个小孔，因为滚动纹章时不会引起注意。使用剪刀，修剪并丢弃面团的较厚边缘。立即继续组装纹状体，使面团不会变干。

Assemble and bake the strudel

• 使用硅胶糕点刷或您的手迅速工作，散布约3汤匙。在面团上融化的黄油。将烤面包屑均匀地撒在面团上，然后将奶酪倒入距面团短边缘约3英寸的6英寸宽条上。
• 使用桌布作为辅助，将面团的短端折叠到馅料上。继续用布滚动到面团末端。抬起纹状体（勇敢；它比您想象的要坚固），然后将其转移到准备好的床单上，将其弯曲成温和的U形状。将面团塞在纹状体下方，并轻轻塑造馅料，甚至在糕点内。用剩余的融化黄油刷面团，将任何牛奶固体留在锅底。
• 烘烤，将床单旋转到一半，直到深金黄色，大约30分钟。将纹状体和羊皮纸滑到冷却架上，冷却至少30分钟，然后使用锯齿刀切成厚的切片；最好在一两个小时内烘烤。如果使用糖果糖的灰尘，请加热糖。