Apple Yeast Dough Wreath
Cake
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Cook Time
3 h 5 min
Servings
12
Difficulty
Medium
Prep Time
95 Min
Description
This apple yeast dough wreath is an absolute delight, especially when the apples are fresh from the market! I like to make it in the fall when the Cox Orange apples are in season. The yeast dough becomes nice and fluffy and juicy, and the caramelized apples with a hint of lemon and custard powder filling give the cake a special touch. A perfect cake for Sunday brunch or just for coffee. It can also be prepared well in advance, so you can still enjoy it the next day. A piece of happiness!
Ingredients (15 ingredients)
-
250 ml Milk
-
75 g Butter
-
42 g Yeast
-
125 g Sugar
-
500 g Flour
-
1 pinch Salt
-
1 piece Egg (Gr. M)
-
800 g Apples
-
3 tbsp Lemon juice
-
150 ml Apple juice
-
5 tbsp Apple juice
-
0.5 Pck. Cream custard powder
-
75 g light sugar beet syrup
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Flour for the work surface
-
Fat for the springform pan
Preparation (13 steps)
Heat milk and butter
Put 250 ml milk and 75 g butter into the mixing bowl and heat for 3 Min./50°C/level 2.
Mix yeast and sugar
Add 1 cube (42 g) yeast and 50 g sugar and mix for 20 sec./level 3.
Prepare yeast dough
Add 500 g flour, 1 pinch of salt and 1 egg (Gr. M) and knead for 2 min./kneading level to a smooth dough. Cover the yeast dough and let it rise in a warm place for approx. 1 hour.
Prepare apples
Peel, quarter, core and finely dice 800 g apples. Mix with 3 tbsp lemon juice.
Prepare apple compote
Put 75 g sugar in the mixing bowl and caramelize for 3 min./Varoma/level 1.
Sauté apples
Add the prepared apples and sauté for 3 min./120°C/reverse direction level 1.
Cook apple compote
Add 150 ml apple juice, bring to the boil and simmer for 2 min./100°C/reverse direction level 1.
Stir in custard powder
Stir ½ pack cream custard powder and 5 tbsp apple juice until smooth. Stir into the compote and simmer for 1 min./100°C/reverse direction level 1 while stirring. Let cool.
Roll out and brush yeast dough
Roll out the yeast dough on a floured work surface to a rectangle (approx. 40 x 48 cm). Gently heat 75 g light sugar beet syrup and brush the yeast dough with it.
Spread apple compote and roll up
Spread half of the apple compote on the dough. Roll up from the long side and cut into slices approx. 4 cm wide.
Put snails in shape
Place the snails with the cut surface facing up in a greased springform pan (32 cm Ø) and let rise again for 10 minutes.
Spread remaining compote
Spread the remaining compote on the snails.
Baking
Bake in a preheated oven (electric oven: 200 °C/convection oven: 180 °C) on the second shelf from the bottom for approx. 30 minutes. Remove from the oven and let cool.
Finished cooking? Great! 🎉
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Created by
Sarah Werner
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
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