Ingredients
Scale
For the dough
- 1 1/2 cups (190g) all-purpose flour
- 1 tbsp. (0.14 oz.) dry yeast
- 1/4 cup (25g) sugar
- 1/4 cup (55g) butter
- 3.4 fl oz. (100ml) milk
For the filling
- 1/2 cup (120ml) milk
- 1.8 oz. (50g) poppy seed
- 7 oz. (200g) schmand (or crème fraîche)
- 3.5 oz. (100g) heavy cream
- 1/4 cup (50g) sugar
- 1/3 cup (40g) cornstarch
- 1 tsp. vanilla extract
- 2 eggs
- 2 small apples
Instructions
- Add the milk for the filling to a sauce pan and bring to a boil. Add the poppy seeds and let soak for 15-20 minutes on low heat. Remove from the heat and let cool down.
- Heat up the milk for the dough, add the butter and let it melt. Let cool down, so it is only lukewarm (less than 104°F). In a large bowl mix flour, sugar and dry yeast. Set aside.
- Add the milk-butter mix to the flour and mix. Knead for 10 minutes to get a nice smooth dough. Cover with a kitchen towel and let rise for 30 minutes.
- Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) springform tin. Roll out the dough on a floured durface and place in the tin. Press the dough to the sides, so you get a 1 inch (ca. 2cm) edge. Prick the base with a fork and cover with a kitchen towel and set aside.
- For the filling mix the schmand (or crème fraîche) with the soaked poppy seeds, heavy cream, sugar, cornstarch, vanilla extract and eggs until well combined. Transfer to the springform tin. Wash the apples with hot water and dry. Quarter, core and cut into thin slices (remove the apple peel if you don’t like it). Arrange the slices in a circle starting from outside to the middle on top of the filling and let bake for 35-40 minutes.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12