{"id":37077,"date":"2024-07-26T08:43:09","date_gmt":"2024-07-26T06:43:09","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=37077"},"modified":"2024-07-26T08:43:11","modified_gmt":"2024-07-26T06:43:11","slug":"roasted-apple-striezel-from-the-rotisserie","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/bratapfel-striezel-von-der-rotisserie\/","title":{"rendered":"Baked apple strudel from the rotisserie"},"content":{"rendered":"

You will need:<\/strong> Rotisserie<\/a>
Top heat: <\/strong>approx. 200-220\u00b0C
Preheating: <\/strong>approx. 15 minutes
Working hours:<\/strong> 30 minutes
Baking time:<\/strong> approx. 40-45 minutes<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

    \n
  • 5 large, tart apples<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For the yeast dough:<\/strong><\/p>\n\n\n\n

      \n
    • 250 ml milk, lukewarm<\/li>\n\n\n\n
    • 15 g yeast (room temperature)<\/li>\n\n\n\n
    • 500 g wheat flour type 405 <\/li>\n\n\n\n
    • 60 g sugar<\/li>\n\n\n\n
    • 60 g neutral cooking oil <\/li>\n\n\n\n
    • 1 egg <\/li>\n\n\n\n
    • 1 pinch of salt<\/li>\n\n\n\n
    • Zest of 1 untreated lemon<\/li>\n\n\n\n
    • 1 pack. vanilla sugar or 1 tbsp. homemade vanilla sugar<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      In addition:<\/strong><\/strong><\/p>\n\n\n\n

        \n
      • 40 g melted butter<\/li>\n\n\n\n
      • Apricot jam (without pieces)<\/li>\n\n\n\n
      • 1 squeeze of lemon juice<\/li>\n\n\n\n
      • (Cinnamon) sugar<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        For the yeast dough:<\/strong><\/p>\n\n\n\n

        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 and leave to rise at room temperature for 2-3 hours until the dough has doubled in volume.

        Insert the rotisserie into the Merklinger.

        Heat the Merklinger to approx. 200-220\u00b0C. Push the fire all the way to the back.

        Wash the apples, remove the stalks and insert the apples through the core onto the rotisserie spit. Insert the skewer into the rotisserie, start the engine and off you go!

        Roast the apples for about 20 minutes.

        Remove the spit with the apples from the Merklinger, place on the table rack and leave to cool slightly.

        Roll out the dough into a rectangle \u00bd cm thick on a lightly floured work surface.
        Cut into 3 cm wide strips and wrap the strips of dough around the baked apples, overlapping slightly. Press down well. Secure with the stainless steel clips on both sides.

        Brush the yeast dough with melted butter and leave to rise for another 20 minutes.
        Place the skewer back into the rotisserie and bake the baked apple striezel for approx. 20-25 minutes until golden brown. Brush with the melted butter every now and then.<\/p>\n\n\n\n

        Shortly before the end of the baking time, bring the apricot jam to the boil in a small pan with the lemon juice for a few minutes while stirring and brush the Striezel with it.

        Remove the baked apple Striezel from the Merklinger and immediately roll in (cinnamon) sugar.
        Remove from the skewer, cut into slices and cut out the core with a small heart-shaped cutter.
        You can serve the baked apple Striezel warm or cold. It goes very well with vanilla sauce or ice cream.

        Tip:<\/strong>
        Alternatively, you can roll the baked apple Striezel in a mixture of sugar and ground nuts or almonds.<\/p>","protected":false},"excerpt":{"rendered":"

        Du ben\u00f6tigst daf\u00fcr: RotisserieOberhitze: ca. 200-220\u00b0CVorheizen: ca. 15 MinutenArbeitszeit: 30 MinutenBackzeit: ca. 40-45 Minuten Zutaten F\u00fcr den Hefeteig: Au\u00dferdem: F\u00fcr den Hefeteig: Milch in die R\u00fchrsch\u00fcssel der K\u00fcchenmaschinen geben und die Hefe darin aufl\u00f6sen. Die \u00fcrigen Zutaten dazugeben und ca. 10 Minuten zu einem glatten Teig verkneten. Abgedeckt 2-3 Stunden bei Zimmertemperatur gehen lassen, bis sich das Volumen […]<\/p>\n","protected":false},"featured_media":32186,"template":"","tags":[],"kochen":[],"backen":[91,93],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-37077","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-kuchen-suessspeisen","backen-snacks"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/37077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/32186"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=37077"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=37077"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=37077"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=37077"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=37077"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=37077"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=37077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}