Apple Strudel

For the apple strudel, first prepare the yeast dough. Stir some lukewarm milk and 1 tablespoon sugar with the yeast and let it rest until bubbles form on the dampfl. Then mix the remaining ingredients into the dampfl. Cover the dough in the mixing bowl and let it rest for about 40 minutes.

For the topping, peel and quarter the apples, removing the core. Cut the wedges into thin slices.

Roll out the dough into a rectangle on a crockery stick. Mix apple slices with cinnamon, sugar and vanilla sugar and spread on the dough, leaving the edges free. Sprinkle with breadcrumbs and sprinkle with raisins and almond flakes. Roll up the dough into a strudel with the help of the crockery holder, pressing the ends well together so that the filling does not spill out.

Line a baking tray with baking paper and place the strudel on it, seam side down. Cover with a dish and let rest for 30 minutes.

Bake the apple strudel in the preheated oven at 180 °C for about 50 minutes.

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