Yeast apple strudel

Ingredients for 1 servings:

• 500 g flour
• 60 g sugar
• 70 g butter
• 5 g salt
• 2 egg yolks
• 200 ml milk, lukewarm
• 21 g yeast, fresh
• 1 pinch of cinnamon
• 600 g apples
• 2 tbsp lemon juice
• possibly raisins, almonds etc. …
• 2 tbsp sugar
• 1 tsp cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

Personally, I don’t make a pre-dough, as it always turns out wonderfully for me without it and I therefore don’t need it. But if you want to make one, you can do it the way you know how. Put all the ingredients for the dough in a bowl and knead vigorously for at least 10 minutes, either with a mixer or by hand. The main thing is to knead it well until you have a smooth dough. Cover the dough and let it rest in a warm place for at least 1-2 hours, until it has increased in volume considerably. (Of course, you can also make all this in a bread maker.) Core the apples and then either finely dice them or coarsely grate them. Drizzle with lemon juice, cover and refrigerate. After the dough has rested or risen, beat the yeast dough again vigorously and knead well. Now roll out the dough on a floured work surface lined with baking paper to a thickness of 5-10mm, depending on how thick you like the dough. Distribute the grated or diced apples evenly on top. Mix the sugar and cinnamon and sprinkle over the dough. (If you like, you can add raisins and/or almonds if desired.) Now fold all the ends over each other slightly and, using the baking paper, roll the yeast dough up fairly tightly. Press the overlapping ends together and, if possible, place the strudel on top. Using the baking paper, place the strudel on a baking sheet and let it rest for another 30 minutes. Brush the strudel with egg yolk whisked with milk and bake in a preheated oven on the middle rack at 180°C (top/bottom heat) or 165°C (fan oven) for 30-35 minutes, until golden brown. (Every oven heats differently, so it may take a little longer. Please don’t let it get too dark, as otherwise the plait will become too dry.)