For the yeast dough:
500g strong white bread flour (or all-purpose flour)
3 tablespoons vegetable oil
A pinch of salt
150g caster sugar
some vanilla sugar
1-2 medium eggs
250ml tepid milk
40g fresh yeast (or one sachet of 7g fast-acting dried yeast)
For the topping:
10 Granny Smith apples
1 tablespoon ground cinnamon
Juice of one lemon
1 tablespoon caster sugar
3 tablespoons flour
1 tablespoon honey
Crumble mixture made from about 50g butter with caster sugar and flour (about 50 and 100g). No exact measures necessary, just add flour until the mixture gets dry and crumbly.
Sift the strong white bread flour into a large mixing bowl. Pour the oil in and add the salt into the oil.
Activate the yeast by dissolving it in tepid milk with some of the sugar. Stir and leave for about 10-20 minutes.
Add the remaining sugar and vanilla sugar to the flour and slowly stir in the liquid ingredients with a spoon. Break the eggs into a separate bowl and whisk together before slowly adding it to the mixture.
Knead the dough for 5-10 minutes until it is very elastic. Leave to rest until double in size in a greased bowl covered with a damp cloth. To test whether the dough has risen enough, tap on top with two fingers. If it springs back and shrinks, it is ready to use.
In the meantime peel, core and slice the apples. Mix with cinnamon, flour, sugar, lemon juice and honey.
Cover two baking trays with baking parchment or oil and roll out the half the dough on each. Leave for a second rest of 20-30 minutes.
Spread out the apples and cover with some toasted flaked almonds and crumble.
Bake at 180C for about 20-30 minutes until the crust is golden brown.