Apple Kuchen

This was a bit different to the desserts I normally make, but that's not to say that it was bad! Nigella says that it makes "a fabulous breakfast if you've got people staying", which I completely agree with but I think I'd rather keep it all to myself than share. If you've got the time and, unlike me, can plan ahead, then you could make the dough and leave it to rise in the fridge overnight. I've not tried this with bread before but I hear it gives dough a much better flavour.

Don't be put off by the long instructions, it's fairly easy and it's a nice recipe to do when you've got other things to do during to the rising time. It's the same with any yeast breads, I find it a much more constructive distraction to my studies than Facebook at least. I liked this kuchen a lot, I would definately do it again, though I would add a little more allspice to the topping, and I might make a little more syrup for drizzling. I would be a bit more careful with the yeast, I think I added a little more than the recipe asked for which meant the dough rose quite a bit during baking!

Veganising this was pretty simple; I was initially worried about replacing the egg wash but you're just after something that will hold the apples in place. The dough came out looking just like the original picture and was lovely and soft, meaning Mr Flax came up with the goods again.

Apple Kuchen
adapted from How to be a Domestic Goddess.

makes 6 large slices

dough:
350g strong white flour
1/2 teaspoon salt
50g castor sugar
3 1/2g (1/2 sachet) easy bake yeast
2 tablespoons ground flax seed
1/2 teaspoon vanilla extract
grated zest of 1/2 a lemon
large pinch of fresh grated nutmeg
125ml soy milk (or an alternative of your choice) at room temperature
50g dairy free spread, softened

topping:
1 tablespoon ground flax seed + 2 tablespoons water
1 tablespoon cream alternative
a pinch of grated fresh nutmeg
2 granny smith apples
1 tablespoon demerera sugar
1 tablespoon castor sugar
1/2 teaspoon allspice
2 tablespoons flaked almonds (or more if you like)

icing:
75g icing sugar
1 tablespoon hot water

Directions

1. Sift the flour into a mixing bowl & mix in the salt and sugar. Add the yeast after the sallt; I believe you shouldn't add yeast directly to salt as it can kill it off.

2. Beat the flaxseed with six tablespoons of water until the mixture has thickened. You can leave it to stand for a few minutes if it doesn't seem thick enough. Add the vanilla, lemon zest, nutmeg and soy milk to the flax mix, and stir together.

3. Stir the liquid ingredients into the dry ones until the mixture comes together as a soft, dry dough. You will probably have to use your hands here to push it all together. Add the margarine and use your hands to incorporate it into the dough. I found that the dough was quite dry initially and then very wet after adding the margarine so I added a little more flour while kneading. If at any point you feel like the dough is too wet and sticky or too dry and crumbly then just add a little more flour or margarine/milk to compensate.

4. If you have a machine with a dough hook (lucky you!) then let it do it's thing for five minutes, otherwise knead by hand for about ten. The dough will feel smoother and much more elastic, when you press on the dough it should spring back almost instantly.

5. Cover with a slightly dampened teatowel (to prevent a skin forming, although this did happen to mine with no real consequence) and leave until doubled in size which should take around an hour. If you plan on finishing it in the morning then leave it in the fridge overnight.

6. Put the dough in your baking vessel (I used a 25"x25" pyrex dish) and punch it down. Press the dough and stretch it out so it covers the bottom of the dish evenly. If you've left it overnight you may have to let it warm up a bit so it will stretch better. Cover it with a teatowel and leave it for another 15/20 minutes and preheat the oven to 200C/390F/gas mark 6.

7. Peel, core and chop the apples finely and place to one side. Beat the flax seed with two tablespoons water and the cream until thickened slightly. Add a little nutmeg and when the dough is ready, brush the mixture over the top of it. Mix the sugars and the allspice together, cover the dough in the apples then sprinkle the sugar mix over the top. Add the almonds then put on the middle shelf of your oven for 15 minutes. Then turn the oven down to 180C/350F/gas mark 4 and cook for another 15 minutes, or until the sides of the kuchen are golden.

8. Sieve the icing sugar into a bowl and mix with the hot water to make a fairly runny paste. Add a tiny bit more water at a time if you feel the mixture is too thick. Spoon it over the cake and leave to cool for about 15 minutes. This is best eaten while it is still warm and sticky!