In water to dissolve salt, sugar, pour raises. butter, add flour, knead (at least 10 minutes) the dough. If there is a bread maker, you can trust it to her. Ready soft not sticky dough, cover with a film, leave to "rest" for 15 minutes.
Apples cut into 4 parts, remove the seeds, each slice cut across into thin plates. If fresh cherries - remove the pits, to measure frozen and not defrosted.
Roll the dough in flour, sprinkle the table with a thin layer of flour, roll out the dough with a rolling pin as thin as possible.
Now we begin to stretch the hands-the dough is very pliable and easily stretches to transparency. "Hang" the dough on the back of the hand, it under its own weight begins to fall down and stretch, move not stretched part of the dough again on the brush, it stretches. In the photo, the stretched dough "hangs" on the hand.
Lower the dough on the table, powder with flour, stretch the edges with your hands. If somewhere there was a hole, cut from the edge of the smaller piece of dough, lay a patch, rolled with a rolling pin. In this photo patches are clearly visible.
From a small piece of dough turned out a rectangle the size 95*52 sm.
On the resulting layer of the test, apply a brush rust. oil (not a solid layer, and strokes), sprinkle of breadcrumbs, evenly distribute apples, cherries, sprinkle with cinnamon, 4 tbsp sugar and vanilla.
Gently roll into a tight roll, bending inside the side edges of the dough.
Molded roll the strudel on the parchment seam side down, top to grease Rast. oil. Bake at 180-200C for about 40 minutes (until Browning). During baking at intervals of 15 minutes 2 times grease the top of the vegetable oil.
Ready strudel cool on parchment, sharp knife cut, sprinkle with powdered sugar.