Yeast-raised apple pie

Name: Yeast-raised apple pie
Ingredients: 500 g flour; 75 g beaten egg; 100 g sugar; 2 g salt; 1/2 lemon (grated zest); 60 ml milk; 25 g fresh yeast; 60 ml lukewarm water; 45 ml oil; 5 large apples; 8 g butter; 150 g sugar; 1 teaspoon ground cinnamon; 12 g sugar; 15 g flour; 15 ml oil; 25 g beaten egg; 30 g sour cream; 8 g vanilla sugar

Dessert - Yeast-raised apple pie by Adina O. - Recipia

Yeast-raised apple pie has a soft dough and a grated apple filling with cinnamon, topped with a golden crust. For two rolls, the apples are cooked first, then the dough rises twice and bakes until golden. I choose firm, tart apples so the filling stays chunky, not mushy. Prep: 60 minutes. Cook: 90 minutes. Rest: 110 minutes. Total time: 260 minutes. Servings: 12. About 330 kcal and 6 g protein per serving.

Ingredients

For the dough

500 g flour
75 g beaten egg
100 g sugar
2 g salt
1/2 lemon (grated zest)
60 ml milk
25 g fresh yeast
60 ml lukewarm water
45 ml oil

For the filling

5 large apples
8 g butter
150 g sugar
1 teaspoon ground cinnamon
12 g sugar
15 g flour

For brushing and finishing

15 ml oil
25 g beaten egg
30 g sour cream
8 g vanilla sugar

Preparation

1. Put the flour in a bowl and make a well in the middle. Beat 75 g of egg with 100 g of sugar, the salt, lemon zest and milk. Warm the mixture gently for 5 minutes, without letting it get hot. 2. Dissolve the yeast in the lukewarm water and pour it into the well in the flour. Add the egg and milk mixture, then knead for 25 minutes, gradually working in 45 ml of oil. The dough should be elastic and smooth. 3. Cover the dough and leave it in a warm place for about 60 minutes, until doubled in size. Meanwhile, peel the apples and grate them using the large holes of a grater. 4. Melt the butter in a frying pan and add the apples. Cook for 10 minutes, stirring, then add 150 g of sugar and the cinnamon. Cook a little longer, until the liquid has reduced, then leave the filling to cool for about 20 minutes. 5. Press down on the dough to knock out the air and knead it briefly once more. Divide it in two and roll each piece out into a sheet. Divide the filling between the sheets, sprinkle the sugar and flour for the filling over it, roll them up and seal the ends. 6. Grease the baking tray with 15 ml of oil, place the rolls on it and leave them to rise for 30 minutes. Brush them with 25 g of beaten egg. 7. Heat the oven to 180°C and bake the pies for 1 hour and 20 minutes, until golden. Brush them with sour cream as soon as they come out of the oven, leave them to cool and sprinkle with vanilla sugar.

Notes

Keep the pies covered at room temperature until the next day, then store them in the fridge for up to 3 days. A slice goes well with black tea, and the yeasted dough is more like sweet bread than puff pastry. Firm apples are easy to grate. If they are very juicy, leave the filling on the heat until the liquid is no longer pooling. For a different flavor, you can replace the cinnamon with 1/2 teaspoon of nutmeg. Contains gluten, dairy and eggs.