Yeast rolls with apple and marzipan

Ingredients for 1 servings:

• 300 g wheat flour type 405, sifted
• 1 pinch of salt
• 21 g fresh yeast
• 35 g sugar
• 1 packet of vanilla sugar
• 110 ml milk, lukewarm
• 35 g butter, liquid
• 1 egg(s)
• Fat and flour for the baking pan
• 1 apple, possibly Elstar
• 150 g marzipan paste
• 2 tbsp sugar
• ½ tsp cinnamon powder
• some butter for the mold
• 1 egg yolk for brushing
• Icing sugar for dusting or 100 g for the icing
• 2 tbsp lemon juice

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 25 minutes

Makes approx. 11 – 12 snails

For the yeast dough: Place flour and salt in a bowl and make a well in the center. Crumble in the yeast, mix a pre-dough with sugar, vanilla sugar, and lukewarm milk, and let it rise for 15 minutes. Then add the melted butter and egg. Knead in a food processor until you have a smooth dough. Cover the dough and let it rise in a warm place for 1 hour. For the filling: Peel the apple, quarter it, core it, and cut it into small cubes. Add 1 tablespoon of lemon juice, grate the marzipan, add it, and mix everything with the sugar and cinnamon. Roll out the risen dough into a rectangle. Spread with the filling and roll it up tightly lengthwise. Cut the roll into approximately 4 cm thick slices and place it in a greased 20 cm springform pan with the filling facing up. Cover and let it rise for 20 minutes. Preheat the oven to 160 degrees Celsius (fan). Brush the snails with egg yolk and bake for 20-30 minutes. Allow to cool and either dust with icing sugar or mix a glaze from icing sugar and lemon juice and brush on.