Rupfhauben according to grandma's recipe with apples

Ingredients for 4 servings:

• 250 ml milk, 3.8%
• 300 g wheat flour type 405
• 50 g butter
• 2 tbsp sugar
• 1 pinch of salt
• 1 tbsp butter for spreading
• 600 ml milk, 3.8%
• 2 tbsp sugar
• ½ vanilla pod(s)
• 5 apples, fruity-sour
• some apple juice or water
• n. B. sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

traditional Bavarian pastry

Briefly bring 250 ml of milk to the boil in a large saucepan/pan (have a lid ready for this) and then remove from the heat. Add the butter and sugar. Using a wooden spoon, add the flour and mix. Place the warm dough on a sheet of baking paper or a floured surface and then form it into a log. Divide the log into 12 small pieces and gradually roll each out thinly and roundly (10 to 15 cm in diameter). Brush the round, flat pieces of dough with a little butter. Meanwhile, bring 600 ml of milk to the boil in the same saucepan, add the sugar and the slit vanilla pod with the scraped seeds. Once it has boiled, reduce the heat to low. Remove the round, flat pieces of dough from the work surface, form a dome out of them (hold them in the middle with your thumb, index finger and middle finger) and carefully place them next to each other in the milk. Once all 12 caps are sitting side by side in the pot, put the lid on and let them simmer gently in the milk for about 20 minutes. Caution! Do not open the lid! Meanwhile, slice the apples, peeling them first if desired, and simmer in a small pot with a little apple juice/water and sugar (to taste). If you’re in a hurry, a jar of apple compote is also a great addition!