Yeast Rolls with Apple and Marzipan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 g wheat flour type 405, sieved
- 1 pinch (s) salt
- 21 g fresh yeast
- 35 g suar
- 1 packet vanilla sugar
- 110 ml milk, lukewarm
- 35 g butter, liquid
- 1 egg (s)
- Fat and flour for the baking pan
For the filling:
- 1 apples, possibly Elstar
- 150 g marzipan paste
- 2 tablespoon sugar
- 0.5 teaspoon ½ cinnamon powder
- some butter for the pan
- 1 egg yolk for brushing
- Icing sugar for dusting or 100 g for the topping
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- For the yeast dough:
- Put the flour and salt in a bowl, form a hollow in the center. Crumble in the yeast, mix with sugar, vanilla sugar and lukewarm milk and let rise for 15 minutes. Then add the melted butter and the egg. Knead into a smooth dough in the food processor. Cover the dough and let rise in a warm place for 1 hour.
- For the filling:
- Peel and quarter the apple and cut into small cubes. Add 1 tablespoon lemon juice, grate the marzipan, add and mix everything with the sugar and cinnamon.
- Roll out the risen dough into a rectangle. Brush with the filling and roll up tightly lengthways. Cut the roll into approx. 4 cm thick slices and place the filling facing up in a greased springform pan (20 cm). Cover and let rise for 20 minutes.
- Preheat the oven to 160 degrees circulating air. Brush the snails with egg yolk and bake for 20-30 minutes.
- Let cool and either dust with powdered sugar or mix powdered sugar and lemon juice and brush on.
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