Apple and poppy seed strips

For 14 pieces
  • 250 g + 80 g flour
  • 2 EL (30 g) + 75 g + 50 g sugar
  • 1 packet vanillin sugar
  • 25 g + 60 g soft butter / margarine
  • 100 ml milk
  • 1/2 cube (20 g) fresh yeast
  • 750 g Apples, juice of 1 lemon
  • 1/8 l Apple juice
  • 1 P. Sauce powder' Vanilla '(for cooking; for 1/2 l milk)
  • 1 (250 g) Bag poppy seed baking (ready-to-bake poppy seed filling)
  • baking paper
105 minutes
easy
1.
Mix 250 g flour, 2 tbsp sugar, vanilla sugar and 25 g fat . Warm milk. Crumble yeast and dissolve in it. Add to the flour mixture and knead until smooth. Cover and let rise in a warm place for approx. 40 minutes.
2.
Peel, quarter, core and chop apples. Bring the lemon juice, half of the apple juice and 75 g sugar to the boil and simmer for about 2 minutes. Mix the rest of the apple juice and sauce powder. Stir into the compote and bring to the boil. Let cool down
3.
Line the baking sheet with baking paper. Melt 60 g fat, cool. Mix 80 g flour and 50 g sugar. Knead with liquid fat to make crumbles. Knead the yeast dough, roll out into strips (approx. 18 x 38 cm) on a little flour. Place on the tray. Approx. Let rise for 15 minutes
4.
Place the compote in wide strips, alternating with poppy seeds in narrow strips. Leave about 2 cm free all around. Sprinkle the strips with sprinkles. Bake in a hot oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Cooling down
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 4 g protein
  • 7 g fat
  • 38 g carbohydrates

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