John Myers
Ingredients for 1 servings:
- 400 g flour
- 1 packet of dry yeast
- 80 g butter
- 125 ml milk
- 2 eggs
- 1 pinch of salt
- 80 g sugar
- Fat, for the tray
- Flour, for the baking sheet
- 2,500 g apples, sour
- 2 tbsp cinnamon
- 2 slice(s) rusk, crushed
- 250 g flour
- 250 g sugar
- 1 packet of vanilla sugar
- 200 g butter, soft
Instructions
Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes
with success guarantee, for 20 pieces
For the dough, warm the milk with the butter. Add the flour, dried yeast, eggs, salt, and sugar and knead with the dough hook of a hand mixer until you have a smooth yeast dough. Preheat the oven to 50°C and cover the dough and let it rise in the oven. In the meantime, peel and core the apples and grate them into fine strips. Grease and flour a baking sheet (approx. 30 x 40 cm). Roll out the yeast dough on it. Prick the dough several times with a fork. This helps the dough rise better. Spread the crushed rusks evenly over the dough. Arrange the grated apples on top and sprinkle with cinnamon. Return the baking sheet to the preheated oven at 50°C. For the crumble, mix the flour, sugar, vanilla sugar, and very soft butter with the whisk of a hand mixer. This will automatically form a crumble. Remove the baking sheet from the oven and spread the crumble evenly over the dough. Set the oven to 175°C and bake the cake for about 35 – 40 minutes.
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