Apple turnovers

Ingredients for 8 servings:

• 110 g wheat flour, 550
• 125 g milk 1.5%
• 1 tbsp starter from wheat sourdough
• 220 g wheat flour, 550
• 8 g salt
• 30 g sugar, brown
• 100 g milk 1.5%
• 5 g yeast, if necessary
• 1 apple
• 1 tsp cornstarch
• 1 tsp cinnamon
• 1 packet of vanilla sugar
• Flour, for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

with wheat sourdough (Milchbubi)

For the sourdough: Make a sourdough starter/milkbubi from the first three ingredients and let it rest for at least 12 hours. For the dough: Make a dough with the milkbubi, wheat flour, salt, sugar, yeast (if desired), and milk, and let it rest for about 20 minutes. In the meantime, peel and finely grate the apple. Mix the apple shavings with the cinnamon, cornstarch, and vanilla sugar. After the dough has rested, first shape the dough into a round and then roll it out. Divide the dough into 8 pieces and divide the apple mixture evenly between them. Fold the dough around the apple mixture and press the edges together firmly. For a nicer appearance, you can press the circles together with a fork. Place the apple turnovers, closed side down, on a baking sheet lined with baking paper and place in a warm place to rise for about 2 hours. Preheat the oven to 250°C. Bake the apple turnovers at 250°C until golden brown, then reduce the oven temperature to 180°C and finish baking. Baking time is approximately 20-25 minutes.