Apple and vanilla cream strudel

Ingredients for 1 servings:

• 25 g yeast
• 300 g wheat flour (type 550)
• 80 g margarine or butter
• 100 ml milk
• 1 egg yolk
• 1 tbsp vanilla sugar
• 1 pinch of salt
• ½ pack flavoring (Zitroback) or
• 1 lemon(s), untreated, zest
• 2 m.-sized apples
• 20 g pudding powder (vanilla flavor)
• 1 vanilla pod(s), pulp
• ¼ liter of milk
• 1 tbsp vanilla sugar
• ½ pack flavoring (Zitroback)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

made from yeast dough

Prepare a yeast dough from the ingredients. After the first rise, knead again and roll out into a rectangular sheet approximately 5 mm thick. Core the apples and grate them very coarsely, add lemon or lemon flavoring, and cook for about 5 minutes. Drain over a sieve and let cool. For a more apple-like flavor, you can make a pudding with the juice and milk, adding vanilla sugar, vanilla seeds, and vanilla pudding. For a more vanilla flavor, discard the juice and use only milk for the pudding. Let the pudding cool slightly and stir in the apple mixture. Pour this apple-vanilla cream onto the yeast dough and shape it into a roll. Seal the ends tightly and let rise again. To keep the cake’s beautiful roll shape, it’s a good idea to wrap it loosely in foil. You can also bake it in aluminum foil until it’s firm, then remove the foil to allow it to brown nicely. Bake for about 40 minutes at approximately 160°C.