John Myers
Contents
show
Alpîranî
Ji bo hevîrê hevîrtirşkê:
- 25 g Margarîn
- 1 çerm Şekir, spî, baş
- 40 g Şîr
- 1 Hêk, mezinahiya S
- 1 çerm Kulîlka vanilla
- 200 g Hevîrê genim, cure 405
- 1 tsp Zencîreya lîmonê, hûrkirî
Ji bo veşartinê:
- 1 Can of apricots, drained weight 250 g
- 2 çerm Ermê lemonê
- 1 çerm lîkorê orange
- 2 çerm Starch xwarinê
- 750 g Apples
- 50 g Raisins
Ji bo sprinkles:
- 100 g Ard
- 70 g Gûzê hişkkirî
- 60 g Margarine, cold
- 1 tsp Kulîlka vanilla
- 70 g Şekir, spî, baş
- 1 tsp Darçîn
- 2 Pinches Toza kardamom
Jî:
- Margarîn ji bo rûnkirina qalibê
Ji bo xemilandinê:
- Gul û pel
Telîmata
- All ingredients for the dough must be at room temperature. Melt the margarine in a water bath and be careful not to heat it over 50 degrees. Let cool down to room temperature. Dissolve the yeast, salt and sugar in the milk. Beat the egg, whisk with the vanilla extract and add to the milk. Add the remaining ingredients and work into a smooth dough. Let rise in a warm place for 1 hour. Then knead vigorously.
- Drain the apricots and cut into thin slices. Season to taste with 1 tbsp of the lemon juice and the orange liqueur and mix in the cornstarch.
- Wash, clean, peel and halve the apples and remove the cores. Cut the halves diagonally into half rings approx. 6 mm thick and drizzle with the remaining lemon juice.
- Preheat the oven to 180 degrees. For the crumble, cut the cold margarine into flakes and use the remaining ingredients to make coarse crumble.
- Branch off 100 g from the dough and shape into 2 rolls approx. 82 cm long. Twist these into a cord. Line the mold with the rest of the dough and place the cord on the edge.
- Cover the bottom with half of the apples. Sprinkle with the raisins and apricots. Pour the remaining apples on top and finish with the crumble. Place in the oven on medium heat and bake until golden brown for approx. 30 - 40 minutes.
