Mix lukewarm water, oil, vinegar and salt in a big bowl.

Stir in about half the flour with a spoon until well combined, then gradually add the remaining flour until it comes together and you can work it with your hands. Add more flour if it is too sticky.

Knead the dough until smooth for about 10 minutes, either in the bowl or on a working surface. Slam the dough onto the worksurface a few times to enhance gluten development, yielding a very elastic dough.

Shape the dough into two smooth balls. Brush a clean bowl with oil, put the dough into the bowl and brush it with oil.

Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature.

In a bowl, mix sugar, cinnamon, cooled breadcrumbs and set aside.

Soak the raisins in rum and set aside in a separate bowl.

Roll out each dough ball into a rectangle shape and make it as thin as you can without ripping.

On half of the dough sprinkle the breadcrumb cinnamon sugar mixture on half of each dough.

Next add apple slices and top it with rum raisins.

Fold in the long sides first then start rolling up the short side starting with the part where all the apples are. Roll slowly to make sure the folded sides are not coming undone.

Lay out each roll seam down on a baking sheet.

Melt rest of butter and brush on top of the pastry roll.

Let cool and dust on powder sugar on top. Slice and enjoy.