Apple-raisin rolls

Ingredients for 15 servings:

• 400 g flour
• 1 sachet of yeast (dry yeast)
• 60 g sugar
• 1 pinch of salt
• 100 g butter
• 200 ml milk
• 1 egg(s)
• 500 g apples, sour
• 75 ml apple juice
• 1 bag of raisins in rum
• 200 g marzipan – raw mass
• 100 g apricot jam
• 1 bag of chopped pistachios

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Place the flour, yeast, sugar, and salt in a bowl and mix. Add the softened butter in small pieces. Add the lukewarm milk and egg, and knead the ingredients using the dough hook of a hand mixer for about 3 minutes. Cover the dough and let it rise in a warm place for about 30-40 minutes. Meanwhile, peel and core the apples, and cut into small cubes. Sauté the apples with the apple juice for about 5 minutes. Let cool. Add the rum-infused raisins. Knead the yeast dough again vigorously. Then, on a well-floured work surface, roll it out into a 40 x 25 cm rectangle. Grate the marzipan mixture over it. Distribute the apple and raisins over it. Roll the dough lengthwise and, using a sharp knife, cut into approximately 2.5 cm thick slices. Carefully place the snails on a baking sheet lined with baking paper. Let rise for 10 minutes. Bake in the preheated oven until golden brown. Immediately spread with warmed and stirred jam and sprinkle with pistachios. Bake for approx. 25 minutes at 190°C (electric oven)/170°C (convection oven). Tip: Easy to prepare and freeze.