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  For the coating:

  yolk of 1 medium egg

  2 teaspoons milk

  50 g/2 oz blanched flaked almonds

  Per piece:

  P: 4 g, F: 11 g, C: 33 g, kJ: 1040, kcal: 249

  1. Preheat the oven and grease the baking sheet.

  2. To make the apple filling, wash the apples, peel, quarter and core them and cut into sticks or small pieces. Lightly braise the apples together with the sugar, vanilla sugar and butter in a pan while stirring. Leave to cool and season with sugar.

  3. To make the dough, mix together the flour and baking powder, sift into a mixing bowl and add the other ingredients. Stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting until the dough is formed. Then roll it into a cylinder using your hands.

  4. Roll out half the dough thinly to the same size as the baking sheet. Place a piece of paper of similar size on top and carefully roll up together. Roll out the rest of the dough to line the greased baking sheet. Spread the apple filling on top and unroll the piece of dough and cover.

  5. Beat together the egg yolk and milk, brush over the lid and scatter the flaked almonds on top. Carefully prick the lid here and there with a fork and put in the oven.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Baking time: about 25 minutes.

  Tip: The cake can also be baked in a springform tin (diameter 26 cm/10 in), in which case the quantities of dough and filling are halved.

  SHORTCRUST PASTRY

  55 | Savoy cabbage pie

  For guests (about 12 pieces)

  Preparation time: about 50 minutes, excluding cooling time

  Baking time: about 45 minutes

  For a springform tin (diameter 26 cm/10 in):

  some fat

  For the shortcrust pastry:

  200 g/7 oz (2 cups) plain (all-purpose) flour

  1 level teaspoon baking powder

  1 medium egg

  1 pinch salt

  125 g/41⁄2 oz (5⁄8 cup) soft butter

  For the filling:

  1 head Savoy cabbage (1 kg/21⁄4 lb)

  100 g/31⁄2 oz onions

  4 teaspoons cooking oil

  200 ml/7 fl oz (7⁄8 cup) meat stock

  salt

  curry powder

  coarsely ground pepper

  3 large eggs

  Per piece:

  P: 6 g, F: 13 g, C: 14 g, kJ: 826, kcal: 198

  1. Preheat the oven. Grease the base of the springform tin.

  2. To make the dough, mix together the flour and baking powder, sift into a mixing bowl and add the other ingredients. Stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting until the dough is formed. Then roll it into a ball using your hands.

  3. To make the filling, remove all the coarse outer leaves, cut the cabbage into quarters and cut the inner stalk. Rinse the cabbage, drain and cut into fine strips. Peel the onions and cut into thin slices. Heat the oil in a large pan, add the sliced onion and braise. Now add the cabbage and meat stock, cover and braise for 15 minutes, stirring occasionally. Finally, season with salt, curry powder and pepper. Leave the cabbage to cool down slightly.

  4. Roll out two-thirds of the dough and line the base of the spring-form tin. Shape the rest of the dough into a long cylinder, place round the base and press against the sides of the springform tin to form an edge about 3 cm/11⁄4 in. Prick the base several times with a fork. Put the mould on a shelf in the oven and pre-bake the base.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Baking time: about 15 minutes.

  5. Stir the eggs into the cabbage mixture and spoon onto the prebaked base. Put the springform tin on a shelf in the oven and bake at the same temperature for about 30 minutes.

  6. Serve the Savoy cabbage pie hot.

  Tip: The cabbage mixture may be seasoned with caraway seed instead of curry powder. Serve with crème fraîche.

  SHORTCRUST PASTRY

  56 | Cheese pastry

  Piquant

  Preparation time: about 30 minutes

  Baking time: about 10 minutes

  For the baking sheet:

  baking parchment

  For the shortcrust pastry:

  400 g/14 oz (4 cups) plain (all-purpose) flour

  3 level teaspoons baking powder

  1⁄2 level teaspoon salt

  250 g/9 oz Curd cheese (low fat)

  250 g/9 oz (11⁄4 cups) soft butter

  For the coating:

  2 tablespoons condensed milk

  50 g/2 oz grated Parmesan cheese

  4 teaspoons caraway seeds

  In all:

  P: 93 g, F: 233 g, C: 301 g, kJ: 15352, kcal: 3669

  1. Preheat the oven and line the baking sheet with baking parchment.

  2. To make the dough, mix together the flour and baking powder, sift into a mixing bowl and add the other ingredients. Stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting until the dough is formed. Then roll it into a cylinder using your hands.

  3. Roll out the dough in portions 1⁄2 cm/3⁄16 in thick. Cut out strips and triangles with a pastry cutting wheel, brush them with condensed milk, sprinkle with Parmesan cheese and put on the baking sheet lined with baking parchment. Put this in the oven.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Baking time: about 10 minutes.

  4. Slide the pastry with the baking parchment onto a rack and leave it to cool down.

  Tip: If the dough feels sticky, wrap it in clingfilm and refrigerate for about 30 minutes.

  ADVICE

  Yeast dough

  Yeast dough is an elastic dough that rises under the influence of yeast cultures. The pastry has a soft, loose texture and is best eaten fresh. Yeast dough consists mainly of plain (all-purpose) flour, yeast, fat, sugar and sometimes eggs and a little warm liquid. Yeast dough is ideal for yeast cakes, small pastries and cakes such as plaited buns or bread and rolls.

  Dried and fresh yeast

  There are two kinds of dried yeast, traditional granules and powdered fast action yeast, both found in the baking section. Fresh yeast is sometimes available; if so, it will be in the refrigerated section of the store.

  Dried yeast lasts a long time because the water has been extracted from it. It should be stored at room temperature in conditions that are as dry as possible.

  Baking with powdered dried yeast requires no special preparations. Dried yeast granules must be reactivated with water before use, following the instructions on the tin.

  Baking with fresh yeast involves making yeast dough in the traditional manner. This means that its necessary to make a leaven by mixing fresh yeast with liquid.

  Preparation with fast action dried yeast

  Sift the plain (all-purpose) flour into a mixing bowl and stir in the dried yeast evenly with a fork. Exception: in the case of dough containing many ingredients such as gugelhupf or ring cake and stollen, the yeast must be mixed with liquid.

  Add all the other ingredients listed in the recipe to the flour. Only when subjected to warmth can yeast develop its full strength – it is particularly important that the liquid (milk or water) have a temperature of about 37 °C/98.6 °F, that is, handhot. The ingredients are mixed together with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until the dough is smooth and homogenous.

  Kneading dough for a long time ensures that all the ingredients are well incorporated by the inclusion of air. As a result the yeast is able to convert carbohydrates such as sugar and flour (starch) into carbonic acid and alcohol which
raises the dough.

  Preparation with fresh yeast

  When preparing dough with fresh yeast (and dough with many ingredients with dried yeast) the yeast is mixed with liquid to make a „starter“. This is done by mixing the dried yeast or crumbled fresh yeast with a little sugar (or honey) and warm milk and leaving it to stand for about 15 minutes at room temperature. It is only in warm conditions that yeast can develop its full strength – the milk should be hand-hot, that is be about 37 °C/98.6 °F.

  The other ingredients must only come into contact with the yeast when the dough itself is prepared. This applies particularly to salt and fat because they would inhibit the activity of the yeast. That is why these ingredients should be added at the side of the bowl and only incorporated into the dough after the yeast has been mixed into the flour. Incorporate the other ingredients into dough made with dried yeast in the same way. Add the fruit or nuts at the end.

  Letting the dough rise (1st rising)

  Cover the dough and put it in a warm place until it has risen visibly. Yeast dough is not baked immediately after kneading, as it must be allowed to rise first. In order to do this, the bowl containing the dough is placed in a warm place, for instance near a radiator or in a very low oven.

  Top and bottom heat: Set the oven to 50 °C/120° F and put the bowl in the oven until the dough has risen visibly. Hold the oven door open with a mixing spoon to prevent the dough from getting too hot.

  Gas: Turn the oven to the highest setting for 3 minutes. Turn off the heat and leave the dough in the oven until it has risen visibly.

  Microwave: 80 or 90 watts for about 8 minutes. Place the bowl with the dough in the microwave (covered with a damp tea towel) without the rotating plate and turn after 4 minutes.

  Bain-marie: Put the bowl containing the dough (covered with a damp tea towel) in warm water until it has risen visibly.

  In the refrigerator overnight: Prepare the dough with cold ingredients. Put the bowl containing the dough (covered with a damp tea towel or coated in a little oil) in the refrigerator and leave it to rise overnight.

  Preparing the tin, mould or baking sheet

  During the first rising, grease the tin, mould or baking sheet evenly with soft margarine or butter using a pastry brush. Do not use oil because it would run down the sides. For smaller pieces do not grease the baking sheet but line the baking sheet with baking parchment.

  Preheating the oven

  Preheat the oven during the first rising. In the case of top and bottom heat, preheat the oven thoroughly. If the baking time exceeds 30 minutes, it is not necessary to preheat fan or gas ovens.

  Letting the dough rise again (2nd rising)

  After the first rising, sprinkle the dough lightly with plain (all-purpose) flour. Remove from the mixing bowl and knead briefly once more on the slightly floured work surface. Then proceed following the recipe (for instance, shape, roll out and line a gugelhupf mould, plait, etc.). After putting the dough in the tin or on a baking sheet, cover with a cloth and place in a warm place to rise again (for instance, near the heating or near the oven) until the dough has visibly increased in volume. This will further relax the dough.

  Baking dough

  After the second rising, put the dough immediately in the oven. Leave yeast pastry in the tin for 10 minutes after baking, then remove from the tin or mould and put on a rack to cool. Yeast cake cooked on a baking sheet should be put on a rack to cool down together with the baking sheet. Plaited buns should be removed from the baking sheet and put on a rack to cool.

  Storing

  Yeast pastry tastes best when it is fresh. It can be frozen but it is important to leave it in the bag or container to defrost and then revive it a little in the oven, without the bag or container, at the appropriate baking temperature.

  YEAST DOUGH

  57 | Basic recipe

  For the baking sheet:

  baking parchment

  For the yeast dough:

  200 ml/7 fl oz (7⁄8 cup) milk

  100 g/31⁄2 oz (1⁄2 cup) butter or margarine

  500 g/18 oz plain (allpurpose) flour

  1 packet fast action dried yeast

  2 tablespoons sugar

  3 drops vanilla essence in 1 tablespoon sugar

  1 level teaspoon salt

  1 medium egg

  white of 1 medium egg

  In addition:

  yolk of 1 medium egg

  2 teaspoons milk

  1. Warm the milk in a small pan and melt the butter or margarine in it.

  2. To make the dough, carefully mix together the flour and dried yeast and add the other ingredients and the warm margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until a smooth dough is formed. Cover with a cloth and put in a warm place until it has visibly increased in volume. Meanwhile, preheat the oven and line the baking sheet with baking parchment.

  3. Sprinkle the dough lightly with flour, take it out of the bowl and knead again briefly on a slightly floured work surface. Roll out the dough and make or cut out shapes. Brush with an egg-milk mixture and if desired sprinkle with sugar crystals. Place the shapes on the prepared baking sheet and put in a warm place to rise again until it has visibly increased in volume.

  4. Put the baking sheet in the oven.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Baking time: about 15-20 minutes.

  5. Remove the shapes from the baking sheet and put on a rack to cool down.

  Tip: Dust the shapes with icing (confectioner’s) sugar if desired.

  YEAST DOUGH

  58 | Apple turnover

  For children (about 14 pieces/2 baking sheets)

  Preparation time: about 65 minutes, excluding rising time

  Baking time: about 20 minutes per baking sheet

  For the baking sheet:

  baking parchment

  For the yeast dough:

  200 ml/7 fl oz (7⁄8 cup) milk

  50 g/2 oz (4 tablespoons) butter or margarine

  375 g/131⁄2 oz (33⁄4 cups) plain (all-purpose) flour

  1 packet fast action dried yeast

  50 g/13⁄4 oz (4 tablespoons) sugar

  3 drops vanilla essence in 1 tablespoon sugar

  1 pinch salt

  1 medium egg

  For the filling:

  500 g/18 oz apples, e.g. Jonagold, Elstar

  50 g/2 oz raisins

  40 g/11⁄2 oz (4 tablespoons) sugar

  20 g/1 oz (4 tablespoons) butter

  In addition:

  milk

  blanched flaked almonds

  For the icing:

  100 g/31⁄2 oz icing (confectioner’s) sugar

  2 teaspoons lemon juice

  10 g/11⁄2 oz (1 tablespoon) butter

  In all:

  P: 4 g, F: 6 g, C: 40 g, kJ: 987, kcal: 236

  1. Warm the milk in a small pan and melt the butter or margarine in it.

  2. To make the dough, carefully mix together the flour and dried yeast, add the other ingredients and the warm margarine or butter mixture. Stir with a mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes, until the dough is formed. Cover with a tea towel and put in a warm place until it has visibly increased in volume.

  3. To make the filling, wash the apples, peel, quarter and core, then cut into small pieces. Braise the apples with the raisins, sugar and butter while stirring and leave to cool down. Line the baking sheet with baking parchment.

  4. Preheat the oven. Dust the dough lightly with flour, remove from the bowl and knead it again briefly on a lightly floured work surface. Roll out the dough thinly and cut out 14 circles with a diameter of 12 cm/5 in. Spoon the filling onto half of each circle. Brush the edges of each circle with milk, fold the other half on top and press the edges together wi
th a fork or dough scraper.

  5. Brush the apple turnovers with milk, sprinkle flaked almonds on top if desired and put half the turnovers on the baking sheet, lined with baking parchment. Put the apple turnovers in a warm place again until they have increased visibly in volume, then put in the oven.

  Top/bottom heat: about 200 °C/400 °F (preheated),

  Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

  Baking time: about 20 minutes per baking sheet.

  6. Slide the apple turnovers, still on the baking parchment, off the baking sheet and bake the remaining apple turnovers in the same way.

  7. To make the icing, sift the icing sugar and stir into the lemon juice to make to thick mixture. Melt the butter, stir into the sugar and lemon juice mixture, brush immediately over the apple turnovers and leave to cool.

  YEAST DOUGH

  59 | Custard snails

  Suitable for freezing (about 20 pieces/2 baking sheets)

  Preparation time: about 50 minutes, excluding rising time

  Baking time: about 15 minutes per baking sheet

  baking parchment

  For the yeast dough:

  125 ml/4 fl oz (1⁄2 cup) milk

  100 g/31⁄2 oz (1⁄2 cup) butter or margarine

  500 g/18 oz plain (allpurpose) flour

  1 packet fast action dried yeast

  50 g/13⁄4 oz (4 tablespoons) sugar

  3 drops vanilla essence in 1 tablespoon sugar

  2 medium eggs

  For the filling:

  80 g/3 oz (9 tablespoons) custard powder

  750 ml/11⁄4 pints (31⁄2 cups) milk

  80 g/21⁄2 oz (3⁄8 cup) sugar

  100 g/31⁄2 oz raisins

  For the apricot glaze:

  3 tablespoons apricot preserve

  4 teaspoons water

  Per piece:

  P: 5 g, F: 7 g, C: 35 g, kJ: 925, kcal: 221

  1. Warm the milk in a small pan and melt the butter or margarine in it.

  2. To make the dough, carefully mix together the flour and dried yeast, then add the other ingredients and the warm margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until it forms a smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.