Summary

Ingredients

• 1.7 kg apples (Boskoop)
• 6 tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• 50 g almond (s), chopped
• 1 handful raisins
• Taste rum
• 500 g wheat flour or spelled flour
• 1 pack dry yeast
• 100 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 200 ml milk, lukewarm
• 125 g butter, melt

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Instructions

1. Peel and chop the apples. Cook in a pan with 6 tablespoons sugar and 0.5 teaspoon cinnamon over medium heat for about 15 minutes, stirring occasionally, until soft and creamy. Stir in the chopped almonds and a handful of raisins. Add rum to taste if desired. Let cool.
2. Melt the 125g butter and stir it into the lukewarm milk (200ml). Let the mixture cool to about 30°C.
3. In a large bowl, combine the flour (wheat or spelled), one pack of dry yeast, salt, and 100g sugar. Add the egg and the cooled milk-butter mixture. Mix until a dough forms.
4. Cover the bowl and let the dough rise in a warm place (about 30°C) for 30 minutes until roughly doubled in size.
5. Roll out the dough into a rectangle the size of your baking sheet. Spread the cooled apple mixture evenly over the dough.
6. Roll up the dough tightly from one long side. Cut the roll into 15 equal pieces.
7. Press down gently on each piece and place them on a baking sheet. Cover and let rise for another 30 minutes.
8. Preheat oven to 170-200°C (338-392°F) using top and bottom heat, or heat to 160-170°C (320-338°F) using fan-assisted convection (do not preheat). Bake them for 30-40 minutes until golden brown.