Recipe: Apple Stuffed Loaf step by step with pictures | Handy.Recipes

Apple Stuffed Loaf

Cooked stollen with apple stuffing

Time to cook: 160 minutes

Total Servings: 6

Nutritional Value

Sometimes you feel like cooking something special, but you don't have time to do it for a long time. That's when you decide to try a tried and tested recipe and serve the pastries in a new way.

Author of the recipe

Ingredients for Apple Stuffed Loaf:

Filling 1

  • Apple (net weight) - 600 g
  • Sugar - 2 tablespoon
  • Butter - 50 g
  • Cinnamon - 0.5 teaspoon
  • Starch - 10 g
  • Water - 2 tablespoon

Stuffing 2

  • Sugar - 12 teaspoon
  • Sunflower seeds (toasted) - 12 teaspoon
  • Butter (melted) - 50 g


  • Yeast - 1.5 teaspoon
  • Wheat flour / Flour - 500 g
  • Salt - 0.5 teaspoon
  • Sugar - 4 tablespoon
  • Add olive oil - 2 tablespoon
  • Butter (melted) - 70 g
  • Milk - 320 ml
  • Vanillin - 1.5 g


  • Vegetable oil - 1 tablepoon
  • Wheat flour / Flour - 3 tablespoon
  • Chicken Egg - 1 pc
  • Sunflower seeds (toasted) - 3 tablespoon

How to cook stew with apple filling step by step with photos

Place all the ingredients for the dough in the bucket. Turn on the program for making dough. At the end of the program, leave the dough in the bucket and allow the dough to rest for at least 30 minutes. The dough is perfect. To knead by hand, mix all dry ingredients, add margarine, vegetable oil and warm milk. Knead dough, put in warm place for lifting for 30-40 minutes. Then knead the dough and leave it in a warm place to rise for 30 to 40 minutes.

Prepare the filling: cut apples into cubes, rectangles. In a saucepan dissolve butter and sugar.

Add apples and cinnamon to the saucepan. Simmer over low heat under a lid for 5 to 7 minutes from boiling time. Mix the starch in the water and pour it by thin trickle into the saucepan with the apples, stirring. Simmer for another minute. Let the filling cool.

Place the pastry on a floured work surface. Roll out the dough into a sheet about 50 cm in diameter. Place the filling in the upper half of the loaf, all the way around, about 15 centimeters from the top edge. Cover the filling with the loose part of the top edge of the pastry. Pinch the edges.

Butter the bottom of the pastry and cut it into 12 strips. Sprinkle a teaspoonful of sugar and seeds on the middle of each strip.

Join the edges and seal. Roll the roll with the filling on the edges of the strips, covering their base.

Preheat oven to 180 degrees. Staple strips three by three into braids. Cut off about ten centimeters from the bottom of each braid. Wrap the four braids on the roll with the filling.

Connect the ends of the roll into a roll. Transfer loaf to baking tray greased with vegetable oil. Cover joint with cut off part of braid. Use the leftover pieces to make a loaf or shape into buns. Place in a warm place for 30 minutes and wait for the dough to rise. Beat egg. Grease the loaf with the egg. Sprinkle seeds between the braids.

Bake at 180 degrees for 25 minutes. Adjust to your oven. Enjoy your tea time!!!

Nutritional Value:

Whole Dish:
5629 Calories
90.9 g
240.3 g
778.4 g
Per Serving:
938.2 Calories
15.2 g
40.1 g
129.7 g
261.8 Calories
4.2 g
11.2 g
36.2 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Olive Oil, Eggs, Starch, Apple, Water, Milk, Cinnamon, Vanilla, Yeast, Baking, Sunflower Seeds, Cakes, Vanillin, Fudge

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