Yeast dough and baked apple cake from the tray

Name: Yeast dough and baked apple cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 125 g Butter; 500 g Flour; 155 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Egg yolk (size M); 250 ml Milk; 1 cube (42 g) fresh yeast; 12 (à 85 g) very small apples; 1/4 l White wine; 100 ml Lemon juice; 1/2 TEASPOON Cinnamon; 100 g Fruit mix candied; 100 g Marzipan raw mass; 50 g flaked almonds; 7-10 Tbsp Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

125 g Butter
500 g Flour
155 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Egg yolk (size M)
250 ml Milk
1 cube (42 g) fresh yeast
12 (à 85 g) very small apples
1/4 l White wine
100 ml Lemon juice
1/2 TEASPOON Cinnamon
100 g Fruit mix candied
100 g Marzipan raw mass
50 g flaked almonds
7-10 Tbsp Butter

Directions

1
Melt 75 g butter. Mix flour, 80 g sugar, salt and vanillin sugar. Add the egg yolks. Heat milk, crumble yeast and dissolve in it. Add butter and yeast-milk mixture to the flour mixture. Knead everything to a smooth dough.
2
Cover and leave to rise in a warm place for about 40 minutes. In the meantime wash apples, cut off the lid, cut out the core. Boil up 1 litre of water, wine and lemon juice. Season with cinnamon. Cook apples in it at low heat for about 10 minutes, cover for about 3 minutes, drain. Puree the fruit mix briefly, grate the marzipan. Knead the dough, half of the fruit mix and marzipan again. Form 18 balls and place them on a buttered baking tray (24 x 30 cm; measured inside). Press the apples evenly distributed into the dough, let them rise again for about 20 minutes. Press 50 g butter in small flakes into the dough. Sprinkle with 75 g sugar, remaining fruit mix and almonds. Put the lid on the apples.
3
Knead the dough, half of the fruit mix and marzipan again. Form 18 balls and place them on a buttered baking tray (24 x 30 cm; measured inside). Press the apples evenly distributed into the dough, let them rise again for about 20 minutes. Press 50 g butter in small flakes into the dough. Sprinkle with 75 g sugar, remaining fruit mix and almonds. Put the lid on the apples. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Serve with whipped cream sprinkled with cinnamon