Apple kuchen

Apple kuchen

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A soft yeast bread of German origin.

Ingredients

Quantity Ingredient
300g plain flour
1/2 teaspoon salt
15g compressed yeast
2 tablespoons sugar
1 egg, beaten
125ml milk, warmed
30-60g butter, melted
30g raisins
1 apple, peeled, cored and sliced
syrup or water
caster sugar
1 teaspoon cinnamon

Method

  1. Sift flour and salt. Cream yeast with sugar. Mix into flour with egg, milk and butter. Beat thoroughly, then leave to rise in a warm place until double its bulk.
  2. Turn out onto a floured board and knead lightly. Work raisins into dough. Shape into a large bun with the hand and put into a lightly greased cake or deep sandwich tin.
  3. Flatten top with your fist and cover with sliced apple, pressing the sharp edge of the slices into the dough. Brush lightly with a thin syrup (3 tablespoons water and 1 tablespoon sugar boiled for 1 minute) or water, sprinkle thickly with caster sugar mixed with a little cinnamon, and leave to prove for 20 minutes. Bake in a preheated moderately hot oven for 40–45 minutes.
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