Farbenfrohes Rezeptbild zur Frutura Apfelschnecke der Künstlerin Angelika Fink. © Philipp Platzer

Recipe Frutura "Apfelschnecke"

A recipe from the baking expert

Ingredients
Dough
  • 190g milk
  • 90g butter
  • 500g wheat flour type 480 universal
  • 7g salt
  • 80g crystal sugar
  • 10g rum (38%)
  • 2 medium egg yolks
  • 1 cube of fresh yeast
  • Grated peel of one whole lemon

So wird´s gemacht

Yeast dough

Warm milk and butter together until lukewarm. Then add the other ingredients and knead to a dough, for the first 3 minutes at a slow speed, then for 9 minutes at level 2.
Immediately after kneading, place the dough on the work surface, mould it into a round shape, cover it with a tea towel and let it rest at room temperature for about 30 minutes.
In the meantime, prepare the filling.

Ingredients
Filling
  • 400g diced Steiermark Genuss Apples.
  • Juice of one whole lemon
  • 30g crystal sugar
  • 3g cinnamon
  • 10g breadcrumbs

So wird´s gemacht

Apple filling

Combine all ingredients and leave to rest for a short time.
Afterwards, roll the yeast dough out into a square with a rolling pin (optimal 40*40cm).
Then spread the apple filling over the entire dough.
Roll-up the filled dough from top to bottom,
Use a sharp knife to cut off pieces of dough with a thickness of about 2cm.
Place the Apfelschnecken on two baking trays lined with baking paper, moisten lightly with water, cover and leave to rise at room temperature for about 40min.
In the meantime, preheat the oven to 185°C.
Before baking, coat the Apfelschnecken with a beaten egg and, if desired, sprinkle with flaked almonds.
Bake the Apfelschnecken for about 18-20min, depending on their size. After baking, let them cool and then enjoy!

More about the Steiermark Genuss-Apple.

More about the Steiermark Genuss-Apple.

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