Apple rings in pastry

Ingredients for 4 servings:

• 200 ml milk
• 20 g fresh yeast or 1 packet of dry yeast
• 1 tsp sugar
• 350 g wheat flour
• 50 g sugar
• 1 pinch of salt
• 1 tbsp lemon zest
• 3 apples
• 2 ½ tbsp butter
• 2 tbsp sugar
• e.g. cinnamon

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

with yeast dough

For the dough, gently warm the milk, crumble in the yeast, and stir with the teaspoon of sugar until smooth. Let the yeast milk rise in a warm place for 10 minutes. Sift the flour, mix with the 50g of sugar, the salt, and the lemon zest, stir in the yeast milk, and beat the dough until bubbly. Cover and let the dough rise in a warm place until doubled in size. For the filling, peel the apples, corer them, and cut each into 4-5 slices. Melt the butter and 2 tablespoons of sugar in two batches in a pan. Add the slices half at a time and sauté over medium heat for about 5 minutes, turning once, until soft. Repeat with the second batch. Set the apples aside until ready to use. Roll out the dough and cut out circles using a glass larger than the diameter of the apple slices. Place the apple slice on each circle of dough, cover with a second circle, and press the ends together firmly. Place the apple rings on a baking sheet lined with parchment paper, brush with the remaining liquid from the pan (add cinnamon if desired), and let rise once more. Then bake the apple rings in the oven at 170°C (top/bottom heat) for 20 minutes.