Ingredients
For the dough:
340 gr flour
14 gr active dry yeast
170 ml milk, warm
100 gr sugar
2 egg yolks
2 tablespoons sunflower oil
1 tablespoons lemon zest
1 tablespoon vanilla extract
A pinch of salt
For the filling:
75 gr butter, melted
2 1/2 tablespoons cinnamon
200 gr brown sugar
3-4 apples, cubed very small
3-4 tablespoons flour
Instructions:
1. In a small bowl, mix the warm milk, 2 tablespoons sugar, 2 tablespoons flour and the dry yeast.
2. Leave it aside for 5-10 minutes until foamy.
3. In a large bowl, mix the rest of the ingredients: flour, sugar, egg yolks, sunflower oil, lemon zest, vanilla and salt.
4. Add the yeast mixture and beat until a soft dough forms.
5. Turn dough onto a floured work surface and knead for about 10 minutes until smooth. You can add more flour if too sticky.
6. Grease a large bowl and place the dough into the bowl.
7. Let it rise in a warm place for 1-2 hours.
*Optional step: You can refrigerate the dough overnight. I did.
8. Meanwhile, prepare the filling. In a non-stick pan, over medium heat, soften the apple for a couple of minutes.
9. In a heat-proof bowl melt the butter.
10. Add sugar, cinnamon, softened apples and flour. Mix well to combine.
11. Preheat the oven at 180 C.
12. Line your baking tray with parchment paper.
13. Dump out the dough onto a floured surface.
14. Roll it into a rectangle.
15. Spread the apple cinnamon mixture over the dough, leaving a little border on the sides.
16. Tightly roll the dough.
17. Place the roll seam-side down and cut it in half lengthwise.
18. Twist the two halves together, crossing one over the other a few times and pinch the sides.
19. Place into the baking tray.
20. Bake for about one hour until golden brown. You can cover it with aluminium foil half way through so you can make sure it’s totally cooked.
21. Leave to cool in the pan for 30 minutes until removing.
Comments