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Apple-Almond Rolls

Apple-Almond Rolls

Source: https://www.gefu.com/rcp_recipe/apple-almond-rolls

Ingredients

For the dough:
150 ml Milk
TL Ground vanilla
25 g Fresh yeast
60 g Sugar
TL Salt
75 g Soft butter
1 Egg yolk
360 g Flour
For the filling
100 g Marzipan raw mass
100 g Soft butter
TL Ground vanilla
30 g Cane sugar
In addition:
10 Apple
1 Egg
1 Splash of Milk
1 Handful of almond flakes
Powdered sugar for dusting.
Flour
baking paper

Preparation

For the dough:
  1. Crumble yeast into a bowl and dissolve it with vanilla and sugar in the milk - mix with a fork.
  2. Add flour, salt, butter, and egg yolk, and roughly mix with the fork.
  3. Knead the dough with a kitchen machine for 7 minutes until smooth (you can also do this by hand).
  4. Shape the dough into a ball and cover it, letting it rise in a warm place for 1.5 hours.


 Let's continue:
  • Crumble marzipan into the SPEEDWING® multi-chopper, add vanilla, sugar, and butter, and mix until smooth (occasionally scrape the mixture down to the blades using the CREMOSO dough scraper).
  • Core the apple and use the V-slicer Julienne VIOLI 2.0 to cut it into small strips (with or without skin, depending on your preference).
  • Mix the egg with a splash of milk.
  • Grease the MILO food storage containers with baking spray or line them with parchment paper.
  • Preheat the oven to 200°C (392°F) top and bottom heat.
  • Roll out the dough on a well-floured work surface or the PAD baking and pastry mat into a rectangular shape (the dough should be about 1 cm thick).
  • Evenly spread the marzipan mixture over the dough - sprinkle it with the apple strips.
  • Starting from the long side, tightly roll up the dough and cut it into slices about 4-5 cm thick. Distribute the slices in the two containers and brush them with the beaten egg - then sprinkle them with the almond flakes.
  • Bake the rolls for 18-20 minutes (keep an eye on them towards the end to avoid over-browning).
  • Serve the rolls warm, dusted with powdered sugar, and enjoy.

Organisation