Add all ingredients to the dough kneader and knead at low speed for approximately 5 minutes, plus 7-8 minutes at high speed. Dough’s temperature should be at 26-27°C. Cover the dough and leave it on the counter to rest for 10 minutes.

Creme D'Or: Add 350g of Creme D'Or and 1kg of water to the mixing bowl and mix with the whisk for about 3 minutes. Let the cream rest for a while.

Strudel style dough: Use 500g of the dough and roll out at 20X60 cm and ½ cm thick, using either a rolling pin either a puff pastry roll out machine. Place 300g of Creme D'Or across the dough, 200g of Vortumnus apple in cubes, 50g of sultana raisins and 1g of ground cinnamon. Cut both sides of the dough diagonally and fold them across the center of the filling. Precut the dough at 5-6cm and proof it at 30°C for approximately 20 minutes. Brush with egg and bake in a pre-heated hot air oven at 160-170°C for about 20-25 minutes