John Myers
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Bakery: Abbelkuche from Oppa
The perfect bakery: abbelkuche from oppa recipe with a picture and simple step-by-step instructions.
For the fine yeast dough
- 500 g Flour
- 100 g Extra fine sugar
- 1 packet Fresh yeast 40 g
- 1 pinch Salt
- 1 piece Eggs
- 2 piece Chicken egg yolk fresh
- 250 Milliliters Milk
- 125 g Butter at room temperature or margarine
- 1 tsp Lemon zest
for covering
- 1,5 kg Fresh apples Boskoop
- 200 g Sifted flour
- 150 g Sugar fine
- 150 g Butter at room temperature
- 1 teaspoon Cinnamon powder
- Yeast dough – The pre-dough: Dissolve the yeast with a little sugar in lukewarm milk in a cup. Put the flour, sugar and salt in a bowl, make a small hollow in it, add the liquid yeast, dust with a little flour, cover and let rise until it has doubled in size. After the pre-dough has risen, we add the remaining ingredients and beat the dough until it is smooth and tender and comes off the bottom of the bowl. Cover and let rise again in a warm place (see photo). After the dough has risen again, it is beaten and kneaded and then spread on a baking sheet lined with baking paper, prick with a fork. Put the apple slices evenly on top. Knead a dough out of the ingredients for the cinnamon sprinkles, make nice crumbs, then make them evenly. Spread on the cake. Possibly you can also sprinkle a few raisins on top, depending on your taste. In the oven and bake at 180 ° for about 30 to 40 minutes. Dust the cooled cake with icing sugar.
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