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.
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
- 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
- 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.
- 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.
- Brush beaten egg wash over the kuchen and place in the oven.
- Bake for 30-40 minutes (dependant on your oven)
- 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!!