Giant yeast screw

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 500 g Flour
  • 50 g Sugar
  • 1 pinch Salt
  • 1 cube (42 g) Yeast
  • 1/4 l Milk
  • 70 g Butter or margarine
  • 200 g Apricot Jam
  • 300 g sour apples
  • 3 TABLESPOONS Lemon juice
  • 100 g Hazelnut flakes
  • 150 g Raisins
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Put flour, sugar and salt in a bowl. Dissolve yeast in lukewarm milk. Melt the fat. Add both to the flour. Mix everything with the dough hooks of the hand mixer to a smooth dough.

  2. 2

    Leave in a warm place for about 30 minutes. In the meantime, heat up the jam for the filling to 1 tablespoon. Wash apples, quarter them and cut out the core. Cut the fruit flesh into thin slices.

  3. 3

    Sprinkle with lemon juice. Mix hazelnut leaves, raisins and apples into the jam. Knead the dough again well and roll out to a rectangle of 30 x 40 cm on a lightly floured work surface.

  4. 4

    Spread the filling evenly on the pastry sheet. Cut into 4 strips of the same size. Roll up to a large snail. Put into a greased springform pan (24 cm Ø). Let it rise again for about 15 minutes.

  5. 5

    Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 40-50 minutes until golden brown. Briefly heat up the rest of the jam and spread on the warm cake.

Categories & Tags

Cakes & PastriesexoticCakeCake