John Myers
Ingredients for 1 servings:
- 350 g flour
- 150 ml milk, lukewarm
- 20 g yeast, fresh
- 30 g sugar
- ½ tsp salt
- 1 tsp lemon(s) – zest, grated, untreated
- 1 egg(s)
- 50 g butter, soft
- 1 jar applesauce, sweetened (approx. 800 g content)
- 1 packet of pudding powder (vanilla or cream)
- 50 g raisins (optional)
- 300 g flour
- 200 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- ½ tsp cinnamon
- 200 g butter, soft
- Grease for the tray
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
For the yeast dough, dissolve the crumbled yeast with 1 teaspoon of sugar in a little of the lukewarm milk. Sift 2/3 of the flour into a large bowl, make a well in the bowl, and add the yeast milk. Sprinkle with flour, cover with a cloth, and let it rise in a warm place for 10-15 minutes, until the flour above the yeast milk begins to crack. Add all the other room-temperature ingredients and the remaining milk to the yeast well and beat vigorously with a wooden spoon until you have a smooth dough that pulls away from the bottom of the bowl. Knead in the remaining flour and knead for another 5-10 minutes until the dough is completely smooth and pliable (if necessary, knead on a floured tabletop). Cover the dough ball with a cloth and let it rise in a warm place for 30-45 minutes, until it has roughly doubled in size. Knead briefly again, then roll it out on a greased baking sheet (approx. 32 x 38 cm). Mix room-temperature applesauce with pudding mix and raisins, if desired, and spread it on the dough. For the crumble, mix all the dry ingredients together, then knead into crumbles with the softened butter and spread it on the applesauce. Let rise for another 15-20 minutes. Meanwhile, preheat the oven to 200°C (400°F). Bake the cake on the second rack from the bottom for 15-20 minutes.
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