John Myers
Contents
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Ingredients
The yeast dough
- 250 ml Milk
- 80 g Butter
- 1 pinch Salt
- 0,5 cube Fresh yeast (21g)
- 80 g Sugar
- 1 teaspoon Ground cinnamon
- 1 piece Egg
- 500 g Wheat flour type 550
The filling
- 250 g Apple wedges
- 3 tablespoon Raw cane sugar
- 100 ml Apple juice
- 1 tablespoon Potato flour
- 1 tablespoon Chopped nuts
- 2 tablespoon Raisins
.....also
- 30 g Butter
- 3 tablespoon Cinnamon sugar
Instructions
The yeast dough
- Warm the milk with butter and salt and dissolve the yeast in it. Add sugar, cinnamon and egg and stir well. Weigh the flour and make a heavy yeast dough.
- Cover the dough and let it rise in a warm place until it doubles in volume. (About 45 minutes.) Knead the dough together and roll it out on a floured surface. (approx. 45 x 35 cm) Divide the dough sheet into 12 pieces.
The filling
- Bring the apple wedges to the boil with sugar. Emulsify potato flour in apple juice and add to the boiling apples. Stir in the raisins and nuts and leave to cool.
The finish
- Generously butter a casserole dish and sprinkle with cinnamon sugar.
- Put a spoonful of apple filling on each dough piece and shape into dumplings. Place in the baking dish with the seam side down, cover and let rise in the oven at approx. 45 degrees for another half an hour.
- Now raise the temperature to 190 degrees, brush the Buchteln with melted butter and sprinkle with cinnamon sugar. Let bake for 30 minutes. Then switch to bottom heat and butter the Buchteln again and bake for about 10 minutes.
- After removing, sprinkle with powdered sugar and enjoy lukewarm.
Nutrition
Serving: 100gCalories: 305kcalCarbohydrates: 49gProtein: 5.8gFat: 9.3g
