Summary

Ingredients

• 25 g fresh yeast
• 70 g suar
• 200 ml milk, lukewarm
• 400 g flour
• 2 egg (s), size M
• salt
• 50 g butter, soft

For covering:

• 200 g butter, soft
• 70 g suar
• 0.5 teaspoon ½ cinnamon powder
• 500 g apples e.. B Elstar
• 2 tablespoon lemon juice

To sprinkle:

• 30 g flaked almonds
• 30 grams sugar

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Instructions

1. Crumble the yeast, stir with sugar and a little milk until smooth.
2. Put the flour in a bowl. Add the yeast mixture, remaining milk, a pinch of salt and eggs. Knead everything with the dough hook of the hand mixer for 3 minutes to a smooth dough. Add the butter in pieces. Knead everything for another 4 minutes to a shiny, quite soft yeast dough.
3. Cover and let the dough rise in a warm place for 40 minutes.
4. Place the dough on a greased, deep tray (40 x 30 cm). Spread the dough evenly apart with floured hands and let rise for another 20 minutes.
5. For the cinnamon butter, stir the butter, sugar and cinnamon with the hand mixer until very creamy. Pour the butter into a disposable piping bag.
6. Peel, quarter and core the apples and cut into thin wedges. Mix the wedges with lemon juice.
7. Press the indentations into the yeast dough tightly with a floured thumb. Cut off the tip of the piping bag. Inject the cinnamon butter into the wells. Spread the apples on the dough. Scatter the flaked almonds and sugar on top.
8. Bake the cake in a hot oven at 200 ° C top / bottom heat or 180 ° C convection in the lower third of the oven for 20-25 minutes.