Apple pie made from yeast dough from the tray

For 24 pieces
  • 150 ml milk
  • 30 g fresh yeast
  • 375 g flour
  • 1 Egg (size M)
  • 130 g Sugar
  • 150 g Butter
  • 1 pinch salt
  • 1,2 kg Apples (e.g. Jonagold)
  • 3 EL Apricot jam
  • 2 EL almond flakes
  • fat and breadcrumbs
105 minutes
light
1.
Warm the milk. Crumble in the yeast and dissolve in it. Put the flour, egg, 50 g sugar, 50 g butter, salt and yeast milk in a bowl and work through with the dough hook of the hand mixer until the dough bubbles. Approx. Cover and let rise in a warm place for 30 minutes. In the meantime, peel, quarter, core and cut the apples into wedges. Grease a drip pan in the oven (32 x 39 cm) and sprinkle with breadcrumbs. Knead the yeast dough briefly and roll it out thinly in the drip pan. Press the dough up on the edge. Prick the dough several times with a fork. Spread the apple wedges on top, put 100 g flakes of butter on top and sprinkle with 80 g sugar. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Take out and let cool down a bit. Heat the jam and spread it on the slices. Roast the almond flakes in a pan until golden brown, remove. Sprinkle pieces of cake with flaked almonds
2.
Waiting time approx. 15 minutes
1 piece approx:
  • 170 kcal
  • 710 kJ
  • 3 g protein
  • 7 g fat
  • 24 g carbohydrates

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