Gold – Thaler

Ingredients for 10 servings:

• 375 g flour
• 1 packet of yeast (dry yeast)
• 50 g cane sugar
• 1 tsp salt
• 50 g butter
• 200 ml milk
• 1 jar apple compote with pieces (370 g)
• 200 g flour
• 100 g ground almonds
• 150 g cane sugar
• 150 g butter, soft

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Yeast cakes with apple compote and almond crumble

Sift flour into a bowl and mix with yeast, sugar and salt. Add milk and butter and knead everything with a dough hook until the dough no longer sticks to the sides of the bowl. Then cover and let rise in a warm place (e.g. in a warm water bath) for about 1 hour. Then shape into 10-12 equal-sized balls, place them on a floured work surface with enough space between them and let rise for another 20-30 minutes. Meanwhile, for the crumble, mix the flour with the remaining ingredients with a hand mixer until crumbles of any size. To do this, simply mix all ingredients briefly and use the hand mixer to first finely crumble on the highest speed, then continue “mixing” on the lowest speed until the crumbles have reached the desired size. Chill. Grease a baking tray or line it with baking paper. Preheat the oven to 200°C (top/bottom heat). Now flatten the risen yeast dough balls into small flatbreads (approx. 1 cm thick), place them on the baking sheet with some space between them, and spoon 1-2 tablespoons of apple compote into the center of each dough. Sprinkle the crumble generously around and over the dough, pressing down lightly if necessary. Bake in the preheated oven for about 15-20 minutes until golden brown. They taste delicious even warm!