Aepfel Wecka (Rustic Alsatian Apple Bread)
Featured Recipe, Sep 09 2014Not only will you get a taste of old-country Alsace, but this Aepfel Wecka will make your house smell heavenly. Surprisingly simple and charmingly rustic.
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.
Background: Sundgau is located in Southern Alsace between Mulhouse and Belfort. The area has a long history of fruit cultivation and rough, country life which you can see represented in the food itself - You'll find plenty of dishes made with farm-raised ingredients that have a rough and rustic feel.
- 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)
Warm the milk. Add the sugar, yeast and melted butter.
In a bowl, mix the egg and salt into the flour.
Add the milk, yeast and butter mixture.
Beat the dough until it no longer sticks to the sides of the bowl.
Cover with a cloth and let rise for 30 minutes.
After the dough has risen, roll it out into a round, square or rectangular shape - what ever you're in the mood for!
Take 3-4 apples, peeled and sliced, and layer them across the center of the dough.
Sprinkle up to 100 g of sugar (depending how sweet you want it) and fold the edges of the dough over to completely cover the apples.
Bake the Aepfel Wecka at 220°C/425°F for 30-35 minutes.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.