Apple pie made from yeast dough with lattice

Ingredients for 1 servings:

• 250 g flour
• ⅛ liter milk, lukewarm, 1.5% fat
• 50 g butter, warm, slightly melted
• 95 g sugar
• ½ cube of fresh yeast (equivalent to approx. 20 g)
• 1 pinch of salt
• 740 g apple compote with pieces (equivalent to 2 small jars)
• some fat for the mold
• 2 tbsp apricot jam, preferably without pieces
• n. B. Sugar granules

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

in Cologne dialect: Riemscher Kooche

First, make a starter dough. Put the flour in a mixing bowl and mix with 1/3 of the sugar. Make a well in the center and crumble the yeast into it. Add 2 teaspoons of the remaining sugar to the crumbled yeast and spread the rest evenly around the edge of the well. Pour the lukewarm milk over the yeast. Cover the mixing bowl with a kitchen towel and set it in a warm place for 30 minutes. Then, using the dough hook of a mixer, mix the starter dough until it starts to pull together, pulls away from the sides of the bowl, and forms a ball. Scrape off any remaining dough from the dough hook and put the mixer away. Lightly flour the yeast dough by hand to prevent it from sticking to your hands. Place a wire rack in the lower third of the oven and preheat the oven to 200°C (top/bottom heat: 180°C). Line the bottom of the springform pan with baking paper and grease the sides (you can also grease the entire pan and omit the baking paper). Roll out two-thirds of the dough and place it in the springform pan, creating a 4 cm border. Now pour the apple compote onto the base of the dough and spread it evenly. Roll out the remaining dough into a circle – the diameter of the springform pan. Use a pastry wheel to cut vertical strips (Riemscher). Then place these strips offset on the cake. Roll out the remaining dough again, cut more strips, and then place them horizontally over the first strips to form a lattice. Place the springform pan on the wire rack in the oven and bake for about 30 minutes. Pour the apricot jam into a small bowl and stir. After baking, remove the cake from the oven, spread with jam, and immediately sprinkle with sugar. Carefully remove the sides of the pan and let the cake cool. Serve the finished apple cake with whipped cream.