In a medium bowl, combine grated apples, pecans, coconut, raisins, brown sugar, and cinnamon; mix well and set aside.
In the bowl of an electric mixer fitted with a dough hook, mix the flour and salt on low speed to combine.
In a small bowl, whisk the milk, egg yolks, and butter to combine.
With the mixer running, add the liquid to the mixer in a slow, steady stream.
Mix on low speed for 10 minutes. At this point, the dough should have formed a ball around the dough hook, and should appear relatively smooth. It should be slightly tacky (not sticky) but not dry — if it seems dry, add water 1 tablespoon at a time, mixing for a full minute before checking the texture.
Raise the mixer speed to medium and continue to mix for 10 minutes more. Transfer the dough to a medium-sized oiled bowl and turn the dough over a few times to coat it lightly with oil. Cover with plastic wrap and refrigerate 3 hours or overnight. The finished, rested dough is now ready to be stretched and filled.
Line a tabletop with a vinyl tablecloth; oilcloth or a large flour sack dish towel work especially well. A folding card table, kitchen table, or any surface you can walk all the way around will work; it will make the stretching easier.
Remove the strudel dough from the refrigerator and divide into 3 parts.
Dust the surface of the flour sack dish cloth or table cloth lightly with flour and lightly dish your rolling pin with flour.
Roll out dough as thin as possible until you can almost see through it.
Roll dough into a large rectangle, about 12x17.
To get dough even thinner, lightly oil hands - front and back - and gently lift up the dough, letting it rest on the back of your hands as your raise your hands in front of you and gently stretch and work your way around the dough like you would a pizza.
To assemble the strudel: Drizzle the dough with additional melted butter (don't brush it on; you may tear the dough) and top with granola, then apple mixture, and gently spread evenly across the dough.
Working with one of the shorter sides, gently grab the dough and roll it up into a tight spiral, like you would cinnamon rolls. Use the dish towel to help you — the less you handle the dough, the less likely you are to rip it.
Use scissors to cut any excess dough away from the ends of the strudel, and discard.
Lift up the rolled strudel, and place it seam side down onto a 12x17 jellyroll pan. If it's too long to fit, you can angle it diagonally across the pan.
Lightly brush the tops of each strudel with melted butter and then sprinkle with ½ cup granulated sugar (divided over each strudel).
Bake 30 minutes at 350 degrees or until golden brown.
Allow strudel to cool to lukewarm or room temperature, then slice into portions to serve.