🍰 Crispy Apple Yeast Bread

Name: Crispy Apple Yeast Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g flour; 1 cube yeast (42 g); 0.25 l lukewarm milk; 100 g sugar; 100 g butter; 2 eggs; 300 g apples; 1 tbsp sugar; 1 tbsp lemon juice; 3 tbsp raisins; 0.25 tsp cinnamon; 1 packet vanilla sugar; 1 tbsp Calvados (to taste); 1 egg; 60 g ground almond kernels; 2 tbsp milk (for brushing); butter (for the baking sheet); flour (for the work surface)

471 kcal · 30 min · 4 servings

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Ingredients

600 g flour
1 cube yeast (42 g)
0.25 l lukewarm milk
100 g sugar
100 g butter
2 eggs
300 g apples
1 tbsp sugar
1 tbsp lemon juice
3 tbsp raisins
0.25 tsp cinnamon
1 packet vanilla sugar
1 tbsp Calvados (to taste)
1 egg
60 g ground almond kernels
2 tbsp milk (for brushing)
butter (for the baking sheet)
flour (for the work surface)

Instructions

1. Put the flour into a large bowl and sift it there.
2. Press a small well into the center of the flour with your finger.
3. Crumble the fresh yeast directly into this well.
4. Add a splash of lukewarm milk, a pinch of sugar, and some flour from the edges.
5. Stir these ingredients together to form a small, thick dough lump.
6. Cover the bowl and let the dough rest in a warm place for 20 minutes.
7. Slightly warm the remaining milk together with the butter in a pot.
8. Mix the lukewarm milk-butter mixture with the remaining sugar, the remaining flour, the eggs, and the prepared starter dough.
9. Beat the dough vigorously until it is smooth and pulls away from the sides of the bowl.
10. Cover the bowl again and let the dough rise in a warm place for about 45 minutes until doubled in size.
11. Soak the raisins in a small pot with lukewarm water.
12. Peel the apples and cut them into quarters.
13. Remove the core from the apple quarters.
14. Cut the cored apple pieces into small cubes.
15. Put the apple cubes, lemon juice, and sugar into a pot.
16. Add 1/2 cup of water and let the mixture simmer on low heat for a few minutes.
17. Cook the apples until they are soft but still firm.
18. Let the apple pieces drain and cool slightly.
19. Add the drained raisins to the cooled apples.
20. Stir cinnamon, vanilla sugar, and Calvados to taste into the fruit mixture.
21. Separate an egg by carefully separating the yolk from the white.
22. Whisk the egg white with the almonds.
23. Fold the egg white-almond mixture into the apple filling.
24. Cover the bowl with the filling and set it aside.
25. Sprinkle some flour on a work surface and knead the yeast dough vigorously.
26. Divide the dough into two equal pieces.
27. Roll each piece of dough into a rectangle about 40 x 15 cm.
28. Spread half of the apple filling on each dough rectangle.
29. Leave a finger-width border free all around.
30. Roll the doughs tightly from the long side.
31. Seal the open edges with a little water.
32. Twist the two dough rolls into a braid shape.
33. Place the braid on a baking sheet lined with baking paper.
34. Cover the braid and let it rise for another 60 minutes.
35. Preheat the oven to 180 degrees.
36. Whisk the egg yolk with the milk in a small dish.
37. Brush the braid evenly with the egg yolk-milk mixture.
38. Bake the braid in the center of the oven at convection 160 degrees for 45 minutes until golden brown.
39. Remove the braid from the oven and let it cool completely.

Nutrition per serving

kcal: 471
Protein: 12 g · Fett/Fat: 16 g · Carbs: 68 g