Apple – Yeast Wreath
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500 g flour (type 405)
- 30 g yeast, fresh
- 120 g suar
- 125 g milk, lukewarm
- 125 g butter or mararine, warm, liquid
- 1 egg yolk
- 5 g salt
For the filling:
- 450 g apples, peeled and diced
- 250 g quark (low-fat quark or 20%)
- 1 medium egg (s)
- 130 g suar
- 2 packs vanilla sugar
- 1 lemon (s), the juice it
- 1 egg yolk for brushing
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Prepare the pre-dough: Put 500 g flour in a bowl and make a well in it. Crumble in the yeast, sprinkle with a teaspoon of sugar and mix with the milk and a little flour from the edge. Cover and let rise in a warm place for 15 minutes until bubbles appear.
- Melt butter or margarine. Mix in sugar, egg yolk and salt and add everything to the pre-dough.
- Knead all ingredients with the mixer in approx. 5 minutes to form a smooth dough. Cover and let rise in a warm place for 20 minutes. The dough looks more tough than loose.
- In the meantime, prepare the apples and drizzle with the lemon juice. Mix the remaining ingredients for the filling together.
- Roll out the yeast dough on a lightly floured surface into a rectangle of 35 cm x 60 cm. Spread the quark mixture on top, distribute the apples on top and roll up the dough from the long side. Brush the ends of the dough with a little egg yolk and fold them into a wreath. Use a cake saver to lift the wreath onto the greased baking sheet. Spread the rest of the egg yolk on the wreath and cut notches in the dough about 2 cm apart.
- Bake in the preheated oven at 210 ° C top / bottom heat (gas: level 3-4) on the middle rack for approx. 45 minutes. If necessary, cover with aluminum foil after 20 minutes.
- It makes about 20 slices.
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