Apple Dinnete with Blueberries

Summary

Ingredients

For the dough:

• 450 g flour (wheat flour and wholemeal spelled flour mixed 1: 1)
• 1 packet dry yeast or /2 cube fresh yeast
• 5 g salt
• 15 g suar
• 2 tablespoons oil
• 50 g durum wheat semolina
• 300 ml water, lukewarm

For covering:

• 4 apples
• 300 g natural yourt
• 30 grams sugar
• 1 teaspoon vanilla sugar
• 100 g blueberries
• 4 pinch (s) cinnamon
• butter

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Instructions

1. Dinnete are a Swabian recipe, a cross between pizza and Alsatian tarte flambée. You can top them heartily or, as here, sweet.
2. The dough:
3. A tip in advance: It is worthwhile to make double the amount of dough and then freeze it in portions.
4. If fresh yeast is used, cover it with the sugar until it has melted.
5. Put all the dry ingredients for the dough in a bowl and mix together. Stir in the melted yeast and oil. If I only use sweet toppings, I use a neutral oil, e.g. rapeseed oil or sunflower oil, otherwise olive oil. Gradually add the water and mix roughly until a smooth, not too sticky dough is formed. Knead the dough well on a floured work surface for 5-10 minutes. If it is too sticky, add a little more flour, if it is too dry, add a little more water.
6. Let rise in a covered bowl in a warm place for about 1 hour until the amount has doubled. Alternatively, you can put the dough in the refrigerator and let it rise overnight.
7. Knead the dough again and divide it into 2 portions.
8. If you want to save part of the dough, roll the portions into a ball, flour them well and freeze in cling film, a freezer bag or a plastic box. Simply let the frozen dough thaw overnight in the refrigerator and continue at this point.
9. Roll out the portions on a baking mat or baking paper, transfer them to a baking sheet and cover again for 10-20 minutes.
10. Preheat the oven at 180 ° C top / bottom heat.
11. Wash and core the apples and cut into 3 mm thick slices. Wash blueberries. Use half of the topping for each baking tray:
12. Insert the dough every few cm with a fork so that it does not form bubbles. Spread the yoghurt on the dough with a spoon, spread the apples and blueberries on top, if desired, put the butter flakes on the apples, sprinkle with sugar and vanilla sugar.
13. Then slide into the top third of the oven for about 15 minutes until the batter is crispy and the apples are lightly browned.
14. After removing from the oven, sprinkle with cinnamon, cut to size and serve hot.

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