John Myers
Ingredients for 1 servings:
- 625 g flour
- 125 g sugar
- 70 g butter, soft
- 1 m.-sized egg(s)
- 300 ml milk, lukewarm
- 1 cube of yeast
- 1 tsp salt
- 6 apples
- 1 bottle of bitter almond flavoring
- 3 tbsp sugar-cinnamon mixture
- 200 g sour cream
- 60 g sugar
- 60 g butter, liquid
- 100 g flour
- 1 tsp, smothered cinnamon
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
makes about 18 pieces
Mix the flour, sugar, and salt together in a bowl. Make a well in the center and add the softened butter and egg. Warm the milk until lukewarm and crumble in the yeast. Stir the yeast into the milk and pour the yeast-milk mixture into the well. Knead the ingredients into a smooth, supple dough. If the dough is sticky, add a little more flour. Let the dough rise for about 1 hour, until it has increased in volume significantly. You can also make the dough in a bread maker. While the dough is rising, quarter the apples, remove the cores, peel them, and cut them into cubes approximately 1cm x 1cm in size. Pour the cinnamon-sugar mixture over the apples and add the bitter almond extract. Mix everything well, cover, and let it rest until the dough is ready. For the crumble, knead the flour with the sugar, cinnamon, and melted butter until a crumbly dough forms. This is best done with your fingertips. Once the dough has risen, roll it out to a size of about 50cm x 30cm. Spread the dough sheet with sour cream (the curved side of a tablespoon works well). Distribute the apple pieces on the sour cream, trying not to use any juice that has formed. Now roll up the dough sheet from the long side and cut into slices. Arrange the slices on two baking sheets. Crumble the crumble dough onto the individual snails. Place the snails in the oven preheated to 170°C (fan oven) and bake for 15-20 minutes until light brown. If you like, you can now make a thick glaze from powdered sugar and milk or lemon juice and spread it on the hot crumble snails.
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