Err, should be apple yeast that is but you can smell the fermentation and it reminds me of alcohol.
After reading about this Apple or raisin yeast in Jan Hedh’s book ” Swedish Breads and Pastries’ (which is a great book) I needed to make some. Continue reading
If you are like me and LOVE fruit breads, you will love love love love and LOVE this bread!!
Plus it’s not an all day or week bread and it’s not time-consuming……..
And there are so many variations you could do with this recipe which i WILL rattle on about at the end of the post.
I must say, thinking about what we could do with this lovely base recipe is divine..
Of course we would need to rename the bread though…
Today in case you haven’t guessed we are off to Germany. Not a country I have been to apart from a short stay at Munich airport and Frankfurt Airport in the dead of night and early early morning!!
So without further ado…. What are we aiming for today?Yeast spotting and baking!!
I was a DUH and forgot that Kuchen means cake in German so I have used my kuchen ring piccies as no other piccies gave a good indication of what I wanted to portray prior to showing what I baked.
Apricot, Raisin and Apple Kuchen
This recipe was adapted from the stunning recipe by Ruth Joseph in her Delightful and beautiful book “Warm Bagels & Apple Strudel” . I will be working on and testing a few more of these wonderful recipes. I understand the Hairy Bikers tested this and gave it the thumbs up!!
Shabbat Apricot, Apple and Raisin Kuchen.
- 200 mls of warmed milk
- 3 tsp dried yeast
- 4 cups of strong bread flour
- dash of salt
- 100g butter (or dairy free margarine)
- 100g castor sugar
- 2 beaten eggs
- 4 tbsp orange/ lemon zest
- Extra egg and 2 tsp milk for egg wash
Fruit all ready to go
- Filling :
- 1 can (440g) of Apple slices or pieces (not cubes though)
- 1 can of drained apricot pieces
- 1 cup raisins
- lemon/orange zest to taste
- 1/2 cup walnut pieces
- 1 cup of icing sugar
- lemon juice to mix
I used quite a bit of zest as i love it, you may like to use less .
- Add 3 tsp of the sugar to the milk , mix well until slightly dissolved
- Add yeast and leave in a warm place until creamy and frothy. Usually 10-20 minutes.
While yeast is feeding:
- Put all dry ingredients into a bowl , Flour and salt.
- Rub in the butter to the Flour mix
- Stir in sugar and zest
- Remove yeast from warm place.
- Add beaten eggs to the yeasty mix and beat well
- Pour into the dry butter mix and combine until a smooth dough
- Turn out on floured area and knead well for 6 minutes.
- Place in lightly oiled bowl and cover with a tea towel and leave in a warm place for 1-2 hours or doubled in size.
Rolling up the Kuchen
When Dough is almost ready:
- Mix apple, walnuts, apricots, raisins and zest together
- Tip dough out on floured area and roll out into a rectangle.
- I think mine was 40cm by 20cm.
- Spread the apple filling over the dough and fold the edges all around the dough in slightly and then roll up like you would cinnamon buns,Chelsea buns or a Chocolate log.
- Place on Baking tray
- Slash a few slits along the top of the Kuchen.
- Cover and leave in a warm place for 45-60 minutes.
- Pre heat oven to 200 Celsius.
Rolled up and ready for egg wash and baking!!
oops and slashing:)
- Brush beaten egg wash over the kuchen and place in the oven.
- Bake for 30-40 minutes (dependant on your oven)
ready to ice
- Remove from oven and cool on the tray.
- When cool, make up Icing by combining 1 cup of icing sugar and enough lemon juice to make a paste
- Drizzle over the kuchen when cold.
- As soon as icing is set, cut a HUGE slice, pour a large cuppa and enjoy!!