Apple strudel with whipped cream

Put the bread flour in a bowl, make a well, and add the vegetable oil, egg whites, salt and lemon juice; mix by hand until it barely comes together.

Add the warm water, about 110 degrees, and mix to a sticky, soft, pliable dough, adding flour if too sticky.

Knead on a floured worktop, pounding the dough against the table, until smooth and supple.

Place in an oiled bowl and rest about 30 minutes.

Peel the apples and chop very fine and thin so they cook quickly.

Toss the apples in a large bowl with sugar, cinnamon, raisins and lemon zest; add some flour to soak up moisture. Season a solid 30 minutes before filling so they weep their moisture.

Dust a large tablecloth with flour, especially the centre; roll the dough out with a floured rolling pin to a circle about 18 to 24 inches wide.

Lift and stretch the dough over floured fists, rotating gently, as large as possible without tearing; lay it back down and tug the edges until the tablecloth pattern shows through.

Trim the rough edges. Drizzle gently with melted butter and brush every inch.

Sprinkle with chopped walnuts and hazelnuts; lay a row of the spiced apples at one end.

Using the tablecloth, roll the dough over the filling, tuck in the edges, brush the top with butter, and repeat until rolled.

Seal the edges and set on a parchment-lined baking sheet. Preheat the oven to 350F. Coat well with beaten egg for a brown crust.

Bake about an hour, basting with melted butter about every 10 minutes whenever it looks dry, until browned.

Cool on a wire rack at least an hour before slicing.

Dust with powdered sugar.

Whip the heavy cream with the sugar, pipe it from a pastry bag into a mound and spoon over the strudel.