Dough Ingredients
2T Warm water (105°F to 115°F)
1 package Active dry yeast
1/2C Whole milk
6T Sugar
5T Butter, diced, room temperature
1t Salt
2 large Egg yolks
1t Finely grated orange peel
1/2t Ground cardamom
1/4t Ground nutmeg
2 to 2 1/4C All purpose flour
Dough Process
Place 2 tablespoons warm water in small cup.
Mix in yeast.
Let stand until yeast dissolves, about 6 minutes.
Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm).
Scrape milk mixture into large bowl; cool to lukewarm if necessary.
Whisk in yeast mixture, egg yolks, orange peel, and spices.
Add 2 cups flour; mix with rubber spatula until dough comes together.
Turn dough out onto floured work surface.
Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes.
Place in clean large bowl.
Cover with plastic wrap and kitchen towel.
Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
Filling Ingredients
2T Butter
6T Golden brown sugar (packed)
1 1/4lbs Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices
1 teaspoon finely grated orange peel
1 teaspoon finely grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Nonstick vegetable oil spray
1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers
Process for the filling
Melt butter in heavy medium skillet over medium-high heat.
Add brown sugar.
Cook until thick grainy sauce forms, about 1 minute.
Mix in apples.
Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes.
Mix in all grated peel and spices.
Cool filling at least 30 minutes and up to 3 hours.
Ingredients for the glaze
1 1/2 cups powdered sugar
2 tablespoons (or more) orange juice
Process for the glaze
Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonful if too thick.
Final Assembly
Place large sheet of foil on work surface; spray with nonstick spray.
Turn dough out onto foil.
Roll out to 14×12-inch rectangle.
Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom.
Arrange apples with any juices atop crumbs.
Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side.
Fold dough strips alternately and on slight angle over filling, forming lattice.
Seal open ends of dough.
Slide foil with dough onto large rimmed baking sheet; trim foil overhang.
Cover cake loosely with plastic and towel.
Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
Preheat oven to 375°F.
Bake cake uncovered until golden brown, 30 to 35 minutes.
Gently run spatula under cake to loosen from foil.
Cool 30 minutes.
Drizzle glaze over cake.
Cut crosswise into slices.
Serve slightly warm or at room temperature.
Mad Dog and Celeste's Recipes 