Apple Kuchen
This is worth baking just to have the warm, tasty smell of fresh bread wafting through the house. It's great for breakfast or brunch and very filling but so moreish and tasty a giant slice will be gone in seconds.
Best eaten as fresh as possible, and within a couple of days.
You can make the dough the evening before and leave to rise overnight, then all you have to do before brunch is the cooking part.
This retzipe is adapted from Nigella Lawson but with added cinnamon because I can't resist the spicy-appley combination.
For the dough:
350-400g strong white bread flour
1/2 tsp salt
50g caster sugar
1/2 sachet easy blend dried yeast
2 lg eggs
good sprinkling cinnamon
125ml milk, lukewarm
50g unsalted butter, softened
For the topping:
1 lg egg
1 tbsp milk/cream
sprinkling of cinnamon
2 granny smiths
1 tbsp demerara sugar
1 tbsp caster sugar
1/4tsp allspice
For the icing: 75g icing sugar + 1 tbsp hot water
Rectangular dish approx 30x20cm
Start off with 350g flour and mix with the salt, yeast, and sugar. Pour the milk into a jug and heat in the microwave briefly, until lukewarm. Add this to the dry ingredients along with the beaten eggs and cinnamon. Combine to make a soft dough, adding more flour if needed.
Work in the soft butter and knead by hand for about 10 minutes, until smooth, springy, plump and glossy.
Cover with a teatowel and leave until doubled in size - this takes around 1 - 1.5 hrs. Otherwise, you can leave to rise slowly in a cold place overnight so that your dough is ready to bake fresh in the morning.
Once risen, punch down and press out to line the tin. Leave to prove for 15-20mins while you make the apple topping. Preheat the oven to 200c/gas mark 6.
Beat the egg with the cream/milk and cinnamon. Mix together the sugars and allspice.
Peel and core the apples and chop finely.
Now brush the top of the dough with the egg mixture, then the apples, then the sugar.
Put in the oven for 15mins, then turn down to 180c/gas mark 4 and cook for a further 15 mins, until the dough is golden at the edges.
Remove from the oven and make a runny paste with the icing sugar. Drizzle this over the bread with a spoon.
Leave to cool for 15 minutes (if you can wait) and then slice, scoff and devour while still warm and delicious.
Best eaten as fresh as possible, and within a couple of days.
You can make the dough the evening before and leave to rise overnight, then all you have to do before brunch is the cooking part.
This retzipe is adapted from Nigella Lawson but with added cinnamon because I can't resist the spicy-appley combination.
For the dough:
350-400g strong white bread flour
1/2 tsp salt
50g caster sugar
1/2 sachet easy blend dried yeast
2 lg eggs
good sprinkling cinnamon
125ml milk, lukewarm
50g unsalted butter, softened
For the topping:
1 lg egg
1 tbsp milk/cream
sprinkling of cinnamon
2 granny smiths
1 tbsp demerara sugar
1 tbsp caster sugar
1/4tsp allspice
For the icing: 75g icing sugar + 1 tbsp hot water
Rectangular dish approx 30x20cm
Start off with 350g flour and mix with the salt, yeast, and sugar. Pour the milk into a jug and heat in the microwave briefly, until lukewarm. Add this to the dry ingredients along with the beaten eggs and cinnamon. Combine to make a soft dough, adding more flour if needed.
Work in the soft butter and knead by hand for about 10 minutes, until smooth, springy, plump and glossy.
Cover with a teatowel and leave until doubled in size - this takes around 1 - 1.5 hrs. Otherwise, you can leave to rise slowly in a cold place overnight so that your dough is ready to bake fresh in the morning.
Once risen, punch down and press out to line the tin. Leave to prove for 15-20mins while you make the apple topping. Preheat the oven to 200c/gas mark 6.
Beat the egg with the cream/milk and cinnamon. Mix together the sugars and allspice.
Peel and core the apples and chop finely.
Now brush the top of the dough with the egg mixture, then the apples, then the sugar.
Put in the oven for 15mins, then turn down to 180c/gas mark 4 and cook for a further 15 mins, until the dough is golden at the edges.
Remove from the oven and make a runny paste with the icing sugar. Drizzle this over the bread with a spoon.
Leave to cool for 15 minutes (if you can wait) and then slice, scoff and devour while still warm and delicious.
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