Sift the flour on a board, in the middle is done "well" and it stirred egg, fat, 3-4 tbsp cold water, a little salt and vinegar. Involved solid elastic dough. Dough is rolled out and fight in the board until no more sticky and begin to emit bubbles. Then dry sprinkle a little flour, the dough is placed on it, sprayed with warm water and cover with warm earthen vessel. Allow 30 minutes to rest. On the kitchen table lean clean towel and sprinkle with flour. Gently roll the dough in the shape of a rectangle placed on the towel and stretch arms in all directions until it is "transparent". Sprinkle in flour hands lie under the dough and fingertips glide and stretch from the center to the edge. The resulting thickened edges are cut. If the holes are formed, carefully deleted with dough. Evenly thin dough is left for some time to dry. To facilitate the dough can be divided and roast two or three smaller strudel. Spread the dough with melted butter and stuffing is allocated to 2/3 of its area. By carefully lifting the cloth shtrudelat screwed like a snail, the edges are pressed tightly and put in a well-oiled baking dish. Shtrudelat curl, place in an oiled baking dish and sprinkle with melted butter. Once you get a golden yellow color, pour in hot milk and leave for another 10 minutes in the oven. On the stuffing: The butter, sugar and egg yolks are broken foam. Soaked and squeezed bread was ground through a sieve, mix with sour cream, salt and grated lemon rind and add in the broken snow egg white. Half covered with the mixture dusted with raisins and bread crumbs and half smeared with melted butter. Shtrudelat curl, place in an oiled baking dish and sprinkle with melted butter. Once you get a golden yellow color, pour in hot milk and leave for another 10 minutes in the oven.