Article content
For the pirožkové dough you will need:
- 500 g polohrubé flour
- 250 ml plnotučného milk
- 70 g granulated sugar
- 7 g dry yeast
- 50 g butter
- 30 ml vegetable oil
- 1 egg
- A pinch of salt
For the apple filling prepare:
- 5 medium-sized apples
- 30 g butter
- 10 g ground cinnamon
For the crumble you will need:
- 200 g powdered sugar
- 150 g plain flour
- 120 g butter
- 5 g ground vanilla
Besides that we will need 1 egg to brush the dough.
Preparation
Warm the milk in a mug in the microwave, one minute is enough. Before heating you can also add the butter to the mug or bowl with the milk so it incorporates more easily. In a sufficiently large bowl make the dough. To the milk with butter add the flour, yeast and oil. In a mixer beat the egg together with the sugar into a dense cream and fold it into the dough. Finally season the dough with salt, cover the bowl with a clean towel or cloth and put it in a warm place to rise for two to three hours.
Wash the apples, peel them and carefully cut out the cores, any bad spots and the stems. Finally cut the cleaned apples into small cubes. Heat the butter in a frying pan and quickly sauté the apple pieces so they soften nicely. At the end of sautéing sprinkle the apples with ground cinnamon. Mix the sautéed apples with the cinnamon well and let them cool.
Lastly prepare the crumble. Mash the softened butter, which is good to leave at room temperature for an hour or two, with a fork until it becomes a pasty mass. Into it work first the powdered sugar and then the flour with your hands or a fork. Finally work in the ground vanilla the same way. If you don’t have it, you can use vanilla sugar instead. Cover the bowl with the crumble with cling film and put it in the refrigerator until you need it.
Shaping the dough
The most demanding part of this recipe is properly handling the dough. Divide the risen dough into eight equal portions. Wrap them in cling film and let them rest for about five minutes before you start working with them. Roll the rested dough with a rolling pin into thin circles about 30 cm in diameter.
On each piece of dough sprinkle one eighth of the crumble. Layer it so that it is only on one half of each piece of dough. Then fold the dough rounds so that you get a semicircle with an even layer of crumble in the middle. Now comes the trickier part. Visually divide each semicircle into eight segments. On both outer segments pile the sautéed apples with cinnamon so that one or two centimeters of dough remain empty at the center of the semicircle.
Carefully fold the part of the dough with the apples in three so that a quarter of the semicircle with two apple pockets is created. It is necessary that all pieces are really the same size and that we keep the proportions. If we do everything correctly, we will have eight pieces of dough with apple pockets that will fit into the cake pan and together will form a whole circle. If something went wrong, the pieces won’t fit into the pan, and we will have to remake the incorrectly sized portions.
Baking
Line a baking pan with baking paper and carefully arrange all eight pieces of our cake in it. Before baking let the cake rest one last time – cover the pan with cling film and leave it in a warm place for 40 minutes. In the meantime break the last egg and whisk the white with the yolk with a pastry brush. Just before baking brush the top of the cake with the egg.
Now finally comes the time to bake the cake. Bake in an oven preheated to 150 °C for approximately 45 minutes. You can most easily tell if the cake is properly baked by poking it with a toothpick. This apple cake can be served warm or cooled. It tastes best decorated with whipped cream and sprinkled with cinnamon.
