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Ingredients
Apple Ring Pastry
- For the ring
- 600 grams Pastry flour
- 1 cube Yeast (42 grams or approximately 1 1/2 oz)
- ¼ l lukewarm milk
- 100 grams sugar
- 100 grams butter
- 2 eggs
- 3 Apple
- 2 Tbsps lemon juice
- butter (for cooking)
Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well and mix with some lukewarm milk, sugar, and a small amount of the flour from around the well. Set the mixture aside in a warm place, cover and rest for about 15 minutes.
Heat the butter with the remaining milk and mix into the bowl with the yeast along with the remaining sugar and eggs. Beat the dough vigorously until it is smooth and detaches from the edge of the bowl. Cover and let rise in a warm place to double the size, about 45 minutes. Peel the apples, cut into quarters, remove seeds and cut into small pieces. Drizzle with the lemon juice.
Roll out the dough into a large rectangle on a work surface dusted with flour. Brush with 2-3 tablespoons melted butter and distribute the apple pieces. Roll up from the long side, form a ring and press the ends together firmly. Place the ring on a baking sheet lined with parchment paper and allow to stand for about 15 minutes. Cut to create steam vents at intervals of 3-4 cm (approximately 1 inch) all around.
Preheat the oven to 180°C (approximately 350°F).
Mix the egg yolk and milk together and brush the surface of the pastry, then sprinkle with coarse sugar and almonds. Bake for 30-35 minutes until golden brown. Remove, let cool and serve in slices.
(Percentage of daily recommendation)
| Calorie | 4,381 cal. | (209 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 141 g | (122 %) | ||
| Carbohydrates | 660 g | (440 %) | ||
| Sugar added | 110 g | (440 %) | ||
| Roughage | 39.7 g | (132 %) |