Summary

Ingredients

For the yeast dough:

• 500 g spelled flour, fine
• 80 g cane suar, (brown suar)
• 0.5 ½ cube yeast, fresh
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 4 tablespoon butter, melted
• 200 ml water
• 50 ml cream

For the filling:

• 4 apples, sweet / crumbly (approx. 800 g net)
• cinnamon sugar
• raisins
• almond (s), hazelnuts or walnuts (chopped)
• 2 tablespoon butter, melted (for brushing)
• 1 egg yolk, (for brushing)
• 2 tablespoon cream, (for brushing)

Print Recipe Pin Recipe

Instructions

1. For the yeast dough, dissolve the yeast with the salt in 100 ml of the water and let stand for about 15 minutes.
2. Mix the flour with the sugar. Knead together with the yeast water, the remaining water, the cream, the egg and the butter. Cover and let rise to double volume in a warm place.
3. Peel the apples, cut out the core and cut into small cubes.
4. Line a baking sheet with parchment paper.
5. Knead the dough briefly and roll it out into a rectangle (about 5 mm thick) on a well-floured tea towel. Let it rest for a few minutes every now and then while rolling out, so that the dough no longer contracts so badly during further processing.
6. Spread thinly with the melted butter. Then spread the apple cubes on top.
7. Sprinkle with cinnamon sugar, raisins and nuts as desired, leaving an edge of 2 cm free all around. Roll up from the long side with the help of the cloth and press the ends of the dough together well. Place the seam down on the prepared baking sheet.
8. Let rise for another 15 minutes.
9. Preheat the oven to 180 degrees top / bottom heat.
10. Whisk the egg yolk and cream together and brush the rolling pin with it.
11. Bake for about 50 to 60 minutes.
12. The apple roll tastes lukewarm with some whipped, unsweetened cream for dessert or with afternoon coffee / tea. And / or the next day for breakfast.
13. Note: Since 500 g of flour are used, a whole egg is allowed and does not disturb the balance of the food combining!