Apple Buchteln a la Mäusle

Ingredients for 1 servings:

• 500 g spelt flour, fine
• 80 g cane sugar (raw cane sugar)
• ½ cube of yeast
• ½ tsp salt
• 50 g butter, melted
• 200 ml water
• 50 ml cream
• 2 medium-sized apples, sweet/crumbly
• 1 tbsp cinnamon and sugar, mixed
• 50 g butter, melted, for spreading and for the mold
• n. B. cinnamon and sugar for sprinkling
• 50 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Food combining baking – without eggs

For the yeast dough, mix the yeast, salt, and a little water in a cup and let stand, covered, for 30 minutes. In a bowl, knead the flour, sugar, yeast, salt, water, butter, the remaining water, and cream into a smooth dough. Add a little more water if necessary. Knead by hand for about 10 minutes. Then cover the bowl and let the dough rise (about 30 to 60 minutes) until it has doubled in size. For the filling, peel and coarsely grate the apples. Mix with 1 tablespoon of the cinnamon-sugar mixture and let stand for a while. If the apple slices release too much juice, place them in a sieve and let drain. Grease a baking dish thoroughly with melted butter. Weigh the dough and divide it into 10 equal pieces. Stretch each piece out by hand into a round flatbread and add a teaspoonful of the apple filling. Form it into a ball and place it seam-down in the baking dish. Let rise again until the Buchteln have doubled in size. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Brush the Buchteln generously with butter and bake for 30 minutes. Brush with butter again and sprinkle lightly with cinnamon sugar, then bake for another 10 minutes. Then drizzle the cream into the grooves between the Buchteln (do not pour it over the Buchteln or “smother” them; use less cream). Bake for another 10 minutes. The Buchteln are delicious both warm (as a main course) and cold (as a dessert, with breakfast, or with coffee).