Apple roll a la Mäusle

Ingredients for 1 servings:

• 500 g spelt flour, fine
• 80 g cane sugar (brown sugar)
• ½ cube of fresh yeast
• ½ tsp salt
• 1 egg(s)
• 4 tbsp butter, melted
• 200 ml water
• 50 ml cream
• 4 apples, sweet/crumbly (about 800 g net)
• e.g. cinnamon sugar
• e.g. raisins
• e.g. almonds, hazelnuts or walnuts (chopped)
• 2 tbsp butter, melted (for spreading)
• 1 egg yolk (for brushing)
• 2 tbsp cream (for spreading)

Instructions

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

Food combining baking recipe

For the yeast dough, dissolve the yeast and salt in 100 ml of water and let stand for about 15 minutes. Mix the flour with the sugar. Knead together with the yeast water, the remaining water, the cream, the egg, and the butter. Cover and let rise in a warm place until doubled in size. Peel the apples, core them, and cut them into small cubes. Line a baking sheet with baking paper. Briefly knead the dough and roll it out on a well-floured tea towel into a rectangle (about 5 mm thick). Let it rest for a few minutes every now and then while rolling out so the dough doesn’t shrink as much during further processing. Brush a thin layer of melted butter over the dough. Then arrange the apple cubes on top. Sprinkle with cinnamon sugar, raisins, and nuts as desired, leaving a 2 cm border all around. Roll up from the long side using the towel and press the dough ends together firmly. Place seam-side down on the prepared baking sheet. Let rise for another 15 minutes. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Whisk the egg yolk and cream together and brush the dough roll with it. Bake for about 50 to 60 minutes. The apple roll is delicious served lukewarm with some whipped, unsweetened cream for dessert or with afternoon coffee/tea. And/or the next day for breakfast. Note: Since 500 g of flour is used, a whole egg is permitted and does not disrupt the balance of the food combining regime!