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. Heat the peeled apples with the 6 tablespoons of sugar (more or less depending on the sweetness of the apples) and the cinnamon in a pan until they have a creamy consistency. Add the raisins and almonds and let cool. If you like, you can also add a little rum flavor.
2. Melt the butter in the milk and let it cool a little. Mix the dry yeast and flour in a bowl. Add salt and sugar and make a yeast dough with the egg and the milk-butter mixture. Cover and let rise to double size in a warm place (30 ° C) for approx. 30 min.
3. Then roll out the dough into a rectangle about the size of the baking sheet and brush with the apple mixture.
4. Then roll it up slowly and cut the roll into 15 pieces. Press down a little and place on the baking sheet. Let it rest for another 30 minutes.
5. Then bake.
6. Top / bottom heat: 170-200 ° C, preheated.
7. Circulating air: 160-170 ° C, not preheated.
8. Baking time: About 30-40 minutes, until they turn slightly golden.