LARGE YEASTSNAIL†

(GROβE HEFESCHNECKE)

4         cups flour

1         package active dry yeast

    1/3  cup sugar

1         cup milk

1         stick or 8 tablespoons butter

2-3     Granny Smith apples (about 1 lbs.)

4         tablespoons apricot or peach jam

    1/3  cup slivered almonds

    1/2  cup raisins

3  1/2  tablespoons lemon juice

    2/3  cup powdered sugar

Place flour in a large bowl and stir in yeast and sugar.  Heat milk in a saucepan adding butter until it is melted.  Let it sit until it is lukewarm.  Pour it over the flour mixture and stir.  Turn out the dough onto a countertop and knead it until smooth and elastic.  Place in a greased bowl, cover and let it rise in a warm place for 50-60 minutes until it almost doubles in size.  While waiting for it to rise quarter the apples, peel, core and cut into thin slices.  Sprinkle 1 tablespoon lemon juice over the sliced apples.  Heat the jam and pour it over the apples and stir in the raisins and almonds.  Set aside.  Once the dough has risen punch it down.  Sprinkle a little flour on the countertop and roll out the dough into a rectangle (15” X 17”).  Spread the apple mixture evenly over the dough and cut into 4 even strips.  Roll the strips tight behind each other.  Place into a greased springform pan (10” X 3”).  With your hands, push down the cake in to the pan so the middle is not too high.  Cover the pan and let the dough rise another 30 minutes.  Bake in a preheated oven at 350° for 40-50 minutes.  Take it out of the oven and let it sit 10 minutes before sliding it onto a platter.  Make a paste with powdered sugar and 2 1/2 tablespoons lemon juice.  Spread it over the top of the cake.

Makes 1 cake