Apple thins according to family recipe

Ingredients for 1 servings:

• 500 g wheat flour type 1050 or bread flour of your choice
• ½ yeast, fresh
• 1 tbsp oil, neutral
• 1 pinch of salt
• 300 ml water, lukewarm
• ½ tsp honey
• 3 apples
• 400 g sour cream
• 2 tbsp cornstarch
• 2 eggs
• n. B. sugar
• possibly cinnamon if needed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

was traditionally baked with bread dough

Dissolve the yeast and honey in the water. Knead the dough with the remaining ingredients in a mixing bowl using a dough hook until you have a smooth yeast dough (about 5-10 minutes). Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in size. For the topping, mix the sour cream with the eggs and cornstarch, adding sugar to your liking (I added 2 tablespoons). Peel and coarsely grate the apples. Line a baking sheet with parchment paper. Roll out the dough flat on a lightly floured surface and place it on the parchment paper, pressing up the edges slightly. Spread the grated apples over the dough (leaving a border) and sprinkle with a little sugar (3 tablespoons and a little cinnamon, if you like). Then pour the glaze over the dough and spread it evenly, leaving a good margin around the edges. Preheat the oven to 180°C (top/bottom heat) and let the thin layer rest for a while. When the oven is preheated, place the thin slices in the oven and bake for 30-40 minutes. The thin slices taste best warm and fresh.