Abol Maize - Latvian Apple Bread
From: http://www.garsigalatvija.lv/abolu-platsmaize-no-rauga-miklas/ and translated by my father guntis
ABOL MAIZE (APPLE BREAD)
Ingredients:
Dough:
2 ½ cups flour (cup = 250 ml)
Flour for kneading, dough board, etc
250 ml water or milk (see notes re: kefira)
150 g butter
25 g yeast
4 tbls sugar
Pinch of salt
5 Cardamom pods or ½ tsp ground cardamom
Topping:
700 - 1000 g sour apples (probably granny smith or similar) or 6 - 10 apples depending on size
2 eggs
200 - 250 ml sour cream
100 - 150 g sugar
If wanted, pats of butter
Sprinkles:
Sugar, preferably brown
Ground cinnamon
Directions:
1. Mix yeast, tablespoon flour, and tablespoon warm water and let proof.
Grind the cardamom pods (mortar and pestle or spice grinder) if not using ground cardamom. In a mixing bowl add remaining dough ingredients and mix until the dough ‘feels good’. Add the yeast mixture. Mix until the dough is not sticky (add flour if needed). Let rise 40 to 60 minutes (until about doubled).
2. Thinly slice the apples. Line a cookie sheet pan with parchment paper letting the paper cover the edges. Roll out the dough. Place in the cookie sheet so that the edges are thicker. Place the slices neatly in the center of the dough or scatter over the dough and even out the slices.
3. Blend the eggs, sour cream, and sugar. The instructions say use a fork or pastry knife to get a uniform consistency. Pour the mixture over the apples. If desired, place pats of butter over the apple/sauce mixture.
4. Sprinkle with the cinnamon sugar if desired.
5. Bake at 350°F for about 30 minutes until the edges of the dough are brown and the apples are soft.
Dad’s comments:
I tried to translate according to the original recipe. My translation is not quite literal but gets the point across. I did not do the conversions - you should have no problem with that.
The only thing I could not find is a translation for “kefīra”. From some other reading it is a milk based product with probiotics. Further reading (just before writing this sentence) indicates that it is milk ‘soured’ with an extract from a mushroom. Buttermilk is the closest you can get over here. Since the recipe calls for kefīra, water, or milk, I’d probably go with the milk. Not sure how buttermilk would affect the dough.
The egg/sour cream/sugar mix could be done using a hand mixer to get it to the point where it can be poured over the apples.
The dough instructions say to roll out the dough and place it in the sheet pan so there’s ridge around the edges - I’d say twice as thick as the dough in the center.
How you arrange the apples is up to you. GrandMa does hers very neatly. This recipe says do it that way or just scatter the slices and level them out as best you can. How thick you slice the apples is up to you - the recipe says thin slices but does not say what this is. Use common sense.