Apfeldatschi mit Trauben » Der Merklinger Holzbackofen

You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Baking time: approx. 20-25 minutes

Ingredients
(for 1 baking tray)

For the yeast dough:

125 ml lukewarm milk
15 g yeast (room temperature)
80 g sugar
375 g wheat flour type 550
75 g soft butter
1 egg (size M)
1 pinch of salt
Zest of one untreated lemon

For the coating:

1.5 kg apples
Juice of 1 lemon
3 rusks or 50 g ladyfingers
40 g melted butter
100 g blue, seedless grapes, halved
2 tbsp flaked almonds
1 tbsp powdered sugar

In addition:

some flour for the work surface
Butter for the tray

For the yeast dough:
Pour the milk into the mixing bowl of the food processor and dissolve the yeast in it. Add the icing ingredients and knead for approx. 10 minutes to form a smooth dough.

Cover the dough and leave to rise at room temperature for approx. 60 minutes.

During this time, prepare the topping and heat the Merklinger to approx. 220-250°C.

For the coating:
Wash and quarter the apples and cut out the cores. Cut the apple quarters into thin slices, sprinkle with lemon juice and set aside.

Place the rusks in a freezer bag and roll over them with a rolling pin until they are finely crumbled.

Grease a baking tray with butter.

Place the dough on a lightly floured work surface, roll out thinly with a rolling pin and line the prepared baking tray with it. Pull up a small edge.

Brush the yeast dough with the melted butter and spread the rusk crumbs on top.

Arrange the apple slices on the pastry like a roof tile.

Arrange the grapes between the rows of apples and decorate the dessert with flaked almonds.

Sieve the powdered sugar over the dessert and spread the butter flakes on top.

Place the tray on the spacer rack on the firebricks and bake the apple pancake at 220-250°C for approx. 20-25 minutes.
Turn the baking tray through 180° once during the baking time.

Tip: