Aepfel Wecka (Rustic Alsatian Apple Bread)

Name: Aepfel Wecka (Rustic Alsatian Apple Bread)
Cuisine: European
Ingredients: Flour (250 g); Butter (120 g); Egg (1); Fresh yeast, or dry active yeast (15 g fresh, or 1/2 pack (1 tsp) dry active); Milk (150 ml); Salt (1 pinch); Sugar (2 Tbsp + up to 100 g for the apples); Apples (3-4 small or about 2 large)

Instructions

This is a traditional, pastry-like bread from Sundgau in Southern Alsace. Aepfel Wecka translates to "Apple Bread" in France's Alsatian dialect. You'll really get a taste of country-style baking from Alsace with this recipe! We also use the yeast dough below is also used as a pie or tart dough.

Updated at: Sat, 23 Nov 2024 11:07:30 GMT