John Myers
Ingredients for 4 servings:
- 400 g flour
- 50 g sugar
- 75 g margarine, soft
- 1 packet of dry yeast
- 200 ml milk or water, lukewarm
- 90 g applesauce, unsweetened
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes
without egg, also vegan possible, especially airy and fine
Combine all ingredients in a bowl and mix with the dough hook of a hand mixer until you have a smooth dough. Be careful with the liquid and add 150 ml at first. If the mixture is still too dry, add more gradually. Once the dough is smooth and comes away from the bowl easily, cover and let it rise in a warm place (e.g., a sunny windowsill) until it has doubled in size. Then you can continue working with it like any other yeast dough. I like to make yeast knots, crumble cakes, or a yeast plait with it. I bake yeast knots for about 12 minutes at 200°C (top/bottom heat) until they are golden brown. Tips: – I usually use milk for the dough, but water works just as well. This is especially useful when baking for people with allergies or vegans. – When the baked goods are still warm, they taste and smell of applesauce, but once they have cooled, you won’t notice it anymore. – By the way, it also works very well with half spelt flour and half wheat flour.
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