Apple Yeast Loaf

Ingredients

• 600 g flour
• 1 cube yeast (42 g)
• 0.25 l lukewarm milk
• 100 g sugar
• 100 g butter
• 2 Eggs
• 300 g apples
• 1 tbsp sugar
• 1 tbsp Lemon Juice
• 3 tbsp Raisins
• 0.25 tsp cinnamon
• 1 packet vanilla sugar
• 1 tbsp Calvados (optional)
• 1 egg
• 60 g ground almonds
• 2 tbsp milk (for brushing)
• butter (for baking sheet)
• flour (for work surface)

Instructions

1. 1.

   Sift the flour into a bowl and create a well in the center. Break the yeast into the well and mix with a little lukewarm milk, some sugar, and flour from the rim to form a starter. Cover and let rise for 20 minutes in a warm place.

2. 2.

   Warm the butter with the remaining milk slightly, then combine with the rest of the sugar, flour, eggs, and the starter to make dough. Knead vigorously until smooth and detached from the bowl. Cover and allow to double in size over about 45 minutes in a warm spot.

3. 3.

   Meanwhile, soak raisins in lukewarm water. Peel, quarter, core, and dice apples. Toss apple cubes with lemon juice and sugar in a pot, add half a cup of water, gently heat, and simmer for a few minutes until soft but not mushy. Drain the apples and let cool slightly. Transfer to a bowl and mix in raisins, cinnamon, vanilla sugar, and optional Calvados. Separate an egg; beat the whites with almonds and fold into the apple mixture. Cover and set aside. Butter the baking sheet.

4. 4.

   Knead the yeast dough on a floured surface until firm. Divide into two equal pieces. Roll each piece into a rectangle about 40 x 15 cm. Spread half of the filling over each, leaving a finger‑wide edge. Roll up from the long side, sealing edges with water.

5. 5.

   Twist the two rolls together into a spiral. Place the apple loaf on the sheet and cover; let rise again for 60 minutes. Preheat oven to 180°C.

6. 6.

   Whisk egg yolk and milk, brush over the loaf. Bake in the oven (middle rack, convection 160°C) for 45 minutes until golden yellow. Remove and cool.