Apple and yeast dough rolls

Apple and yeast dough rolls

Total: 2 hr 55 Min. | Active: 30 Min.
Nutritional value / piece: 258 kcal
, Fat: 7 g
, Carbohydrate: 43 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g white flour
2 tbsp sugar
1 tsp salt
½ cube yeast, crumbled
1 ¾ dl full-cream milk
1 egg
75 g butter, cut into pieces, cold


400 g apples (e.g. ProSpecieRara King of the Pippins), cut into pieces
2 tbsp apple jelly
1 tsp cinnamon
¼ tsp bourbon vanilla powder
½ tsp ginger, finely grated


3 tbsp apple jelly
100 g icing sugar
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How it's done

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Mix the flour, sugar, salt and yeast in a bowl. Add the milk, egg and butter, knead for approx. 10 mins. to form a soft dough, cover and leave to rise for approx. 1 hr. until doubled in size. Knead the dough once more, cover and leave to rise again for approx. 1 hr.


Mix the apple pieces, apple jelly and spices.


On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge, without exerting pressure, cut it into 12 pieces using a bread knife. Place the rolls next to each other in the prepared dish, cover and leave to rise for approx. 30 mins.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Remove and allow to cool slightly.


Combine the apple jelly and icing sugar, glaze the warm apple rolls with the icing.

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