Delicate apple-pudding cakes,
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ingrediencie
Cesto
1 kg plain flour 100 g semi-coarse flour 250 g granulated sugar 2 dl oil 2 dl white yoghurt 2 pcs fresh egg white 3,5 dl milk 42 g yeast 4 tbsp lemon juice 1 tbsp salt
Apple filling
3 pcs apple 2 tbsp vanilla pudding powder 1 tbsp cinnamon ground to taste sugar
For spreading
2 pcs fresh egg yolk
progress in the video above
Excellent yeast cakes with a rich, amazingly delicious double filling Few can resist such goodness In our house, these cakes are one of our TOP
1.
In one bowl, first mix both flours, salt and sugar with a spoon. Then add the yogurt, oil, egg whites, lemon juice and the swollen sourdough starter. We made this from milk + 42 g yeast + 1 KL sugar. Make a soft, smooth dough that separates from the bowl. The dough must be softer than “semi-soft” because it has semi-coarse flour in it. So, if the 4 dl of milk is not enough, add more to get the desired consistency of the dough 🙂 It always depends also on the flour that how it drinks. After working the dough, knead it a bit and knead it just a few times to form a loaf. Dust the top with flour and leave in a warmer place to rise for about 1 hour
2.
In the meantime, make a classic pudding with milk, sugar and custard powder and leave to set. Just before the dough has risen, make the apple filling. Clean 3 larger apples, grate some of the apples on larger tears and cut some of the apples into small cubes. Add sugar to taste, cinnamon – I put 1 tbsp 🙂 and 2 tbsp vanilla pudding powder. This is to keep that juice from the apples, but you can also put breadcrumbs if you like
3.
Turn the risen dough out onto a floured board, flatten it first with your hands and then roll it out into a larger, thinner rectangle. Finally, cut it into squares. Don’t make them too small and narrow, so that they can be filled and closed well. I made 18 pieces.
4.
Split each piece a little and make indentations in one side of the dough. Put the filling on the other side. Once along the apple and next to it along the custard. Cover with the notched side of the pastry and press the edges well together. Don’t spare the filling at all, make sure there is enough 🙂 It should be divided by eye, you should not have any left over.
5.
Place the cakes on a baking sheet with parchment paper and brush with egg yolk mixed with a little water. Do not let them rise, but immediately put them in the oven, which you have preheated to 190 °C, for about 25 minutes. Of course, you have to keep an eye on it, because every oven bakes a little differently.
6.
They taste delicious, the dough is soft and light. And these last for the next day 🙂 Have a good taste!
7.
You can find more of my recipes on my blog: cesminazuenal.blogspot.com
