Apple Fritter Torte

Torte Dough:

2 1/2 - 3 Cups All-Purpose Flour

3 Tablespoons Granulated Sugar

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Teaspoon Active Dry yeast

1/2 Cup Aquafaba

1/2 Teaspoon Lemon Zest

6 Tablespoons Warm Water

6 Tablespoons Vegan Butter, Melted and Divided

Cinnamon-Apple Filling:

2 Teaspoon Ground Cinnamon

1/4 Cup Dark Brown Sugar, Firmly Packed

2 Large Fuji Apples, Peeled, Cored, and Diced

1 Teaspoon Tapioca Starch

Vanilla Bean Glaze:

1 Cup Confectioner's Sugar

1 Teaspoon Vanilla Bean Paste or Extract

1 - 2 Tablespoons Water

In the bowl of your stand mixer, combine the 2 1/2 cups of the flour, sugar, baking powder, salt, yeast, aquafaba, lemon zest, and water. Beat on a medium speed for 5 - 8 minutes, until the dough begins to pull away from the sides of the bowl and forms a soft, slightly sticky ball. Slowly add more flour, just a tablespoon at a time, to get it to a workable consistency. It should still be very tacky, and not as firm as bread dough. Allow the dough to rest for a minute.

Start the mixer again on low speed and slowly drizzle in 4 tablespoons of the melted butter, about a teaspoon at a time. Once fully incorporated incorporated, continue to knead with the hook attachment for about 5 minutes, until glossy, smooth, and elastic. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and chill in the fridge overnight, or for at least 8 hours.

Meanwhile, prepare the apple filling by heating the remaining 2 tablespoons of butter in a medium skillet over moderate heat. Add the cinnamon and sugar, cooking until dissolved. Introduce the apples, reduce the heat to medium low, and gently simmer for about 10 - 15 minutes, stirring periodically, until fork-tender. Sprinkle the starch evenly over the mixture and quickly incorporate, whisking out any lumps. Cook just until slightly thickened and turn off the heat. Cool completely before using.

After the dough has properly rested, turn it out onto a floured surface and roll it into a large rectangle. Don't sweat the actual size; just aim for about 1/4-inch thickness. Spoon the apple filling down half, lengthwise, and fold over the dough, pinching the edges together to seal. Use a very sharp knife to cut the skinny rectangle into 1-inch strips, and then cut those strips diagonally.

Gather up all the pieces and press them into a lightly-greased 9-inch round springform pan. Let rest and rise for 1 hour, and in the meantime, begin preheating your oven to 350 degrees.

Bake for 1 hour - 1 hour 15 minutes, until amber brown all over; just a shade darker than simply "golden."

Prepare the glaze by whisking together all the ingredients, adding just enough water to reach your desired consistency.

Cool the torte for at least 25 minutes before serving, but don't let it sit too long! It's best served warm, with the vanilla bean glaze lavished on top just prior to slicing.

Makes 14 - 16 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com