Composition / ingredients
Cooking method
1. In a bowl, dilute the dry yeast in warm water, add a pinch of sugar for quick activation. Leave for a few minutes while the yeast is activated.
2. Warm up the milk a little and pour it into the sourdough. Add the melted butter, a little salt, sugar, ground cinnamon and 1/4 of the pre-sifted flour. Mix well.
3. Pour in another 2/3 of the sifted flour and use a mixer and special nozzles to knead the dough. Then add a little more flour until the dough stops being sticky. The amount of flour may vary depending on the type of flour and the amount of gluten in it. You can put the dough on the work surface and cover it with your hands. The dough should turn out soft, elastic, but by no means tight.
4. Grease the inside of the bowl with the remnants of butter and transfer the kneaded dough there. Cover the bowl with a lid or cover with cling film and put in a warm place for about an hour. During this time, the dough should come up and increase in volume.
5. Rinse the apples under running water and wipe with paper towels. Peel the apples and cut them into thin quarters.
6. Rinse the raisins and steam them in boiling water to make them softer. Then drain the water and dry the raisins.
7. In a deep bowl, mix brown sugar and ground cinnamon.
8. Mix the "rested" dough a little, adding flour. Then roll it out into a rectangle.
9. Melt the butter (for the filling) and grease the surface of the dough with it. Sprinkle a mixture of sugar and cinnamon on top. Next, put the raisins and apples.
10. Starting from one edge, roll the dough together with the filling into a tight roll. Put the roll seam down. Cut 12 equal pieces.
11. Put baking paper on a baking sheet and transfer the formed buns. Cover the buns with a towel and put them in a warm place for about half an hour so that they rise.
12. Meanwhile, turn on the oven at 180 degrees Celsius.
13. As soon as the buns have risen and increased, put a baking tray with them in the oven to bake for about 20 minutes or until they are browned.
After the buns have cooled down a little, they can be served to the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Brown sugar - 394 kcal/100g
- Dry yeast - 410 kcal/100g
- Ground cinnamon - 247 kcal/100g
