Summary

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

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Instructions

1. Put 500 g flour in a bowl and make a well in the center. Crumble 30 g fresh yeast into the well, sprinkle with roughly 1 teaspoon sugar, add 125 g lukewarm milk and a little flour from the edge, and mix. Cover and let rise in a warm place for 15 minutes until bubbles appear.
2. Melt 125 g butter or margarine. Stir in the remaining sugar, 1 egg yolk, and 5 g salt.
3. Add the butter mixture to the pre-dough and knead with a mixer for about 5 minutes until smooth and uniform. Cover and let rise in a warm place for 20 minutes. The dough will be stiff rather than loose.
4. Roll out the dough on a lightly floured surface into a rectangle roughly 35 cm × 60 cm. Roll up tightly from the long side. Bring the ends together to form a ring and place on a greased baking sheet. Cut notches about 2 cm apart around the ring.
5. Bake in a preheated oven at 210°C / 410°F (gas level 3-4) on the middle rack for about 45 minutes. If the top is browning too quickly, cover with aluminum foil after 20 minutes.