Cake of yeast dough with apples

Description

Autumn - a great time! Still warm, but not scorching sun... in Summer, the sun was slow to fill the fruits and berries aromas and sweet juice. Now sweetly shines, highlighting the bright fruits of their labor. This is blue plum, mixed grapes and of course apples! Yellow, red, pink sides!!! Well, how can you resist not to bake Apple pie, placing a soft filling of delicious baking...

Ingredients

Flour

400 g
Milk

400 ml
Sugar

105 g
Yeast

18 g
Cheese

200 g
Butter

50 g
Chicken egg

6 piece
Semolina

70 g
Vanilla sugar

1 pack
Salt
Apple

0.5 kg
Walnuts

Cooking

First prepare the dough. Dissolve yeast in 150 ml of warm milk. Add 1 tablespoon of sugar and 30g flour. Stir thoroughly, cover with cling film and leave for 20 minutes, until it forms a thick "cap."

Now you must knead the dough. To do this, sift the remaining flour into a bowl, add 45g of sugar, curd, melted butter, 2 eggs, a pinch of salt and the yeast mixture. If necessary, the curd grind in a blender. My cheese was homemade, I just kneaded it by hand. The dough should be soft and slightly sticky. Do not add flour – no need to score the dough with flour. The dough must be knead and leave in a warm place for an hour to come. The bowl with a cling film.

For the filling we will need baked apples. I put them in the microwave for 5 minutes at maximum power (800W). Pre prick them with a fork.

Then the pulp need to scrape a teaspoon and grind in a blender.

Prepare the filling. In the boiling milk (250 ml) thin "stream" pour semolina and boil for a few minutes. In a slightly cooled mass, add the apples, 4 yolks, mixed with sugar, vanilla sugar. All stir.

Proteins whisk with a pinch of salt.

Carefully enter them in the stuffing. And stir well.

The dough should spread into a greased form, to make bumpers. I have a form with a diameter of 26 see

In the middle, gently spread the filling...

Sprinkle with crushed walnuts. Leave for 20 minutes for proofing.

Bake 50 minutes at 180 degrees. 20 minutes after the start of baking, I covered the cake with paper. Test the cake for readiness should a splinter. But to stick it to the side. The filling is hot "swaying", then hardens slightly and settles but remains delicate and airy. Reminiscent of a soufflé.

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