- 8
Ingredients
- Dough
- 2 tbs warm water (105°F to 115°F)
- 1 pkg active dry yeast
- 1/2 cup whole milk
- 6 tbs sugar
- 5 tbs unsalted butter, diced, room temperature
- 1 tsp salt
- 2 large egg yolks
- 1 tsp finely grated orange peel
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 2 to 2 1/4 cups all purpose flour
- Filling
- 2 tbs (1/4 stick) unsalted butter
- 6 tbs (packed) golden brown sugar
- 1 1/4 pounds Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices
- 1 tsp finely grated orange peel
- 1 tsp finely grated lemon peel
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- Nonstick vegetable oil spray
- 1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers
- Glaze
- 1 1/2 cups powdered sugar
- 2 tbs (or more) orange juice
Preparation
Step 1
Dough:
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 until sugar dissolves and butter melts (mixture should be just warm). Scrape 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 more flour by tablespoonfuls as needed, about 6 minutes. Place in clean bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free let rise until light and almost
doubled in volume, about 2 1/2 hours.
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 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes up to 3 hours.
Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-
inch strip down center, leaving 1/2 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.
Glaze:
Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.