Yeast, cake, bread, danish, traditional, easy
4.75 from 4 votes
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Spelt Danish Apple Ring

Spelt Danish Apple Ring is yeasted cake filled with cinnamon infused apples with a crunchy almond topping and vanilla icing, perfect for afternoon tea or equally good for breakfast.
Course Snack
Cuisine Danish
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 12 - 16
Author Camilla

Ingredients

  • For Dough:
  • 200 g Plain flour
  • 135 g Wholegrain spelt flour
  • 65 g Salted butter cut into dice and softened
  • 65 g Granulated sugar
  • 15 g Finely chopped almonds
  • 1 x 7g Sachet fast action yeast
  • 1 ½ Medium eggs beat 2nd egg to split & keep other half to glaze
  • 100 mls Luke warm milk slightly warmer than your finger
  • Filling:
  • 2 Dessert apples medium sized
  • 50 g Soft Brown sugar
  • 1 tsp Cinnamon
  • Topping:
  • ½ beaten egg for egg wash
  • 20 g Roughly chopped almonds
  • Icing:
  • 140 g Icing sugar
  • 2 tblsp Milk
  • ¼ tsp Vanilla extract

Instructions

  1. Prepare a large baking sheet with a sheet of lightly buttered baking paper.
  2. Put all the dough ingredients into a stand mixer adding the milk last.
  3. Using a dough hook beat all the ingredients together for a few minutes until well combined. (This will be wetter than a conventional bread dough but should leave sides of bowl when beaten – otherwise add a little more flour).
  4. Cover the bowl with cling film and put in a warm place for 20 minutes – will swell slightly.
  5. Peel, core and finely slice the apples and toss together with the cinnamon and brown sugar to coat.
  6. Stretch out the dough onto a well floured surface and using a floured rolling pin make a large rectangle (about 39cm wide and 1cm deep).
  7. Place a double row of apples across the centre of the dough.
  8. Fold the two sides of dough across the apples overlapping one side with the other.
  9. Now carefully transfer to the baking paper on baking sheet and form a ring by squashing the 2 ends into each other.
  10. Cover with oiled cling film and put in a warm place for 30 minutes (it won’t rise significantly).
  11. Pre-heat the oven to 190°C.
  12. Brush the dough ring sparingly with egg wash and scatter over the coarsely chopped almonds.
  13. Bake in centre of oven for 20 - 25 minutes until golden. (If browning too soon place some foil over, shiny side down, you may also need to turn the baking tray around to avoid browning on one side).
  14. Place on a cooling rack.
  15. Make up the icing by mixing the icing sugar together with the milk and vanilla extract.
  16. When the cake is warm you can ice and eat warm or wait until it’s cool. This cake can also be reheated in oven the next day and is great for breakfast too.