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. 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.
2. Melt butter or margarine. Mix in sugar, egg yolk and salt and add everything to the pre-dough.
3. 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.
4. In the meantime, prepare the apples and drizzle with the lemon juice. Mix the remaining ingredients for the filling together.
5. 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.
6. 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.
7. It makes about 20 slices.