Apple Kuchen

A delicious German apple cake made with a yeast dough. I usually make the dough at night, and let it rise in the fridge overnight to bake it the next morning.

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• for the dough

• 2 1⁄4-3  cups bread flour
• 1⁄2 teaspoon salt
• 2  tablespoons sugar
• 1 1⁄2 teaspoons fast rise yeast
• 2  large eggs
• 1⁄2 teaspoon vanilla extract
• 1⁄2 lemon, zest of
•  nutmeg
• 1⁄2 cup milk, lukewarm
• 1⁄4 cup unsalted butter, at room temperature

• for the filling

• 2  granny smith apples
• 1  large egg
• 1  tablespoon  cream
• 1  dash  freshly grated nutmeg
• 1  tablespoon brown sugar
• 1  tablespoon sugar
• 1⁄4 teaspoon allspice
• 2  tablespoons  slivered almonds

• for the icing

• 1⁄3 cup confectioners' sugar
• 1  tablespoon hot water

Directions

1. Put 2 1/2 cups of the flour in a bowl with the salt, sugar, and yeast.
2. Beat the eggs and add them, with the vanilla, lemon zest, and nutmeg, to the lukewarm milk.
3. Stir the liquid ingredients into the dry ingredients, to make a medium-soft dough, being prepared to add more flour as necessary.
4. Work in the soft butter and knead by hand for about 10 minutes.
5. When the dough is ready it will appear smoother, and springier.
6. Cover with a tea towel and leave till doubles (1 to 1 1/4 hours), or leave to rise in a cool place overnight.
7. Punch down dough and press in a 9X13 inch pan, if the dough seems like it won't stretch to fit, let it rest for 10 minutes.
8. Once the dough is pressed into the pan, let it rise for an additional 15-20 minutes.
9. Heat the oven to 400°F.
10. Peel and core the apples and chop them finely.
11. When the dough is ready, beat the egg with the cream, grate over a little nutmeg and brush the top of the dough with this mixture.
12. Cover the egg glazed dough with the apples, then mix together the sugars and allspice and sprinkle over.
13. Top with the almonds and put in the oven for 15 minutes.
14. Turn oven down to 350°F and cook for another 15 minutes or so, until the dough is swelling and golden and the edges.
15. Remove from the oven and make a runny icing, spoon and trickle it over the cake.
16. Cool for about 15 minutes and serve warm.