On the cosy farmhouse Eichernhof (South Tyrol), Elisabeth Mittelberger bakes some of the best buns around. There’s nothing difficult about making them, everyone can try them in the comfort of their own home and the baked apples make all the rooms smell good.
Ingredients:
2 pcs
apples (Golden Delicious)
350 ml
naturally cloudy apple juice (lukewarm)
500 g
spelt wholemeal flour
40 g
butter
20 g
yeast
3-4 tbsp
walnuts, hazelnuts, pumpkin seeds or sunflower seeds
2 tbsp
1-2 tbsp
honey
1 tbsp
cinnamon
1 tbsp
anise
1 tbsp
salt
flour to line the baking sheet
Procedure:
Wash and roughly dice the apples. Add the cinnamon, aniseed, raisins and nuts. Sift the flour and salt into a bowl.
Mix the apple juice, yeast and honey together, add to the flour and mix well. Finally, stir in the butter.
Cover the dough and let it stand until it has risen to about double in size.
Then, using a spoon, roll the dough into individual pieces in whole wheat flour and place on a floured baking sheet.
Bake the bread in a preheated oven at 180 degrees Celsius (hot air) for 25 to 30 minutes.
Note:
Recipe for article: Apfelkiechl and strudel or When apple time comes