Mix the lukewarm milk with the dry yeast, melt 100 g butter and allow to cool again. Add the flour, sugar, salt and butter to the milk and beat everything with the dough hook for 10-15 minutes until the dough no longer sticks to the edge of the bowl. Turn off the oven and cover and let the dough rise for 1 hour.
Then take the dough out, preheat the oven to 160 degrees circulating air (180 degrees with upper-lower heat) and knead the dough again on a floured work surface. Roll out into a 1 cm thick rectangle. Brush one half of the rectangle with the soft butter, spread the grated apple on top and sprinkle everything with cinnamon sugar. Cover with the other half. Cut the dough crosswise into 4 parts and cut them into strips. Tie a knot in each strip. Place the dough pieces on a baking sheet lined with baking paper and bake in the middle of the oven for 10-12 minutes until the rolls are golden brown.
I make the strips rather small and thin, there is a lot of bangling, but smaller is finer, visually and in terms of taste.
If they weren`t so tasty that you always eat them all up, the grated apple would keep them juicy and fresh a little longer.
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