Prefabricated buns pie with apples and nuts

8 servings
3 hours

How to make a prefabricated cake from buns? First, prepare all the ingredients for the yeast dough. Butter and egg should be at room temperature, so take them out of the fridge beforehand.

Heat the milk to a temperature of 37-40 ° C. If there is no culinary thermometer, then the desired temperature is easy to determine literally manually: you need to drip a drop of milk on the inside of your wrist. If the feeling is pleasant, not cold and not hot, then the temperature is correct. Already at 45 ° C, yeast becomes uncomfortable and they work slower, and at 50 ° C they begin to die. Therefore, the most important point when working with the test is not to kill yeast at the very beginning.

Pour sugar and yeast into 100ml of warm milk. Stir and leave for 15 minutes until a lush beanie appears. This means that the yeast is active and can be prepared further. If the hats did not appear, then either the yeast was spoiled or the milk overheated. You need to do the dough again, because the dough will not rise.

Separately mix the remaining milk, vegetable oil, egg, soft butter and salt.

Pour in the activated yeast and mix.

Pour in the sifted flour.

Knead the soft, pliable dough. Add some more flour if needed.

Leave the dough to rise in a warm place for 1 hour.

While the dough is coming, make the filling. It is better to take apples sweet and sour, with green skin (Semirenko varieties, Granny Smith). In addition, such apples do not darken for a long time. Cane sugar can be replaced with regular sugar.

Chop the nuts. I advise walnuts to be pre-poured with boiling water for 5-7 minutes, then peel the nuts - so all the mustard will leave them.

Peel the apples and seeds and cut into small cubes.

Mix the apples with the juice and lemon zest, sugar, cinnamon and nuts.

Mix everything thoroughly.

Wash the matching dough.

Divide the dough into 22-28 identical pieces and roll the balls out of them.

Flatten a piece of dough, put 1 tsp in the center of the filling and pinch the edges, forming a ball.

Similarly, shape the rest of the balls with the apple filling inside.

Brush the baking tin (round or rectangular) with butter and place the apple balls tightly on top of each other in a few layers. To make several layers of balls, the rectangular shape must be narrow, and the round shape - of small diameter - 18-20 cm.

Distribute the rest of the apple filling on top. Cover the form with a towel and leave to part for 25 minutes. Put the cake in the oven preheated to 175 ° C for 40-45 minutes. With 10 minutes left to bake, cover the top with foil to prevent the apples from burning. Remove the finished cake from the tin and cool on a grill.

While the pie cools, prepare the icing. I didn't have almond extract on hand, so I replaced it with limoncello. You can also replace with cognac.

Pour 60g icing sugar into a bowl, pour in the almond extract and water. Stir and stir gradually, pour in the remaining powder.

Pour more warm cake over the icing and serve. Enjoy your meal!