Herfstige appelcrumble
Een heerlijke fruitige crumble met het perfecte seizoensproduct: appels en speculaas!
See recipe- 320 + 50 grams of wheat flour
- 165 ml of plant-based milk
- 112 grams (plant-based) butter at room temperature
- 25 grams granulated sugar
- a sachet of yeast
- a pinch of salt
- filling | 75 grams (plant-based) butter, melted and cooled
- filling | 95 grams brown sugar
- filling | 2-3 tablespoons speculaas paste
- filling | 1 teaspoon vanilla extract
- 30 grams of speculaas crumbs
Requirements
- Heat your milk until it is lukewarm (make sure it is not too hot or it will kill the yeast).
- Pour it into a mixing bowl. Add the 25 grams of granulated sugar and the yeast to this. Mix briefly and let it sit for now; the yeast will begin to bubble.
- Mix your wheat flour and salt together, now add your milk mixture and the butter into this mixture. Knead it with your hands into a fine dough (or use the dough hooks of a mixer).
- Once you’ve kneaded it for 3-5 minutes, let it rest in a warm place for at least two hours. The dough will rise (if all goes accordingly) to twice its size.
- In the meantime, you can make the filling by mixing all the ingredients together in a bowl.
- When your dough has risen after two hours, you can dust your countertop with some flour to roll out your dough. Roll it out to about 30 x 45 cm and make your dough half a centimeter thick.
- Now spread your filling generously on your rolled out dough. Sprinkle your speculaas crumbs on top now.
- Roll up your dough lengthwise.
- Also cut your roll in half lengthwise. Now you can carefully start braiding your bread.
- Slowly twist the two pieces of dough, cut lengthwise, around each other and roll the ends a little inward.
- Line a baking tin (for bread or cake) with parchment paper and place your braided bread in the tin. Let this rest again for an hour. Your bread will continue to rise a bit.
- After an hour, you can preheat the oven to 190 degrees Celsius.
- Bake your bread until done in about 30-40 minutes. Until it is golden brown at the top.
- Let the bread cool well before removing it from the tin. Slice the bread and serve it still lukewarm during Easter brunch!
