German pie with apples and saffron

Description

Butterkuchen mit Äframework und Safran - so he is called in German. A surprisingly elegant cake, nothing more to add can!

Ingredients

Flour

200 g
Yeast

7 g
Milk

100 ml
Saffron

0.25 tsp
Butter

75 g
Yolk egg

1 piece
Sugar

80 g
Liqueur

1 Tbsp
Salt
Petals

40 g
Cherry

50 g
Apple

350 g
Lemon

1 piece

Cooking

To prepare products to the test. Pie from this quantity of products is small. I used a baking sheet 19х25 cm, depth 5 cm

In a large bowl, dissolve the yeast in 50 ml warm milk, add 1 tbsp flour, stir, cover with plastic wrap and let rise 30 min.

Grind the saffron in a mortar to a powder and add to rest of milk. Set aside, let infused.

In approaching the dough add the egg yolk, sugar, salt and Amaretto (Amaretto I was not, added a few drops of almond essence), mix well

Pour saffron milk

Add the softened butter

And the remaining flour.

Knead a smooth dough. Better to do it in a food processor or with a hand mixer with attachments for dough, because the dough is quite soft and sticky. Cover with plastic wrap and let rise for about 1.5 hours.

That's the way it came.

While our dough is growing, prepare a filling. Here are the products we need.

Beat 50 g soft butter 20 g sugar and half the lemon peel, put the mixture in a pastry syringe or bag with a nozzle with a circular hole.

Grease the baking sheet with oil and vystelit baking paper.

Punch down the risen dough, put in pan and distribute it evenly with your hands. Cover with plastic wrap or towel and leave to rise for another 20 minutes. In the test at a distance of 2 cm with your finger or the handle of a wooden spoon to make indentations and fill them with oil mixture.