Ingredients
Hint:
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
kochen@bettybossi.ch
Yeast dough
Pecan topping
To shape
Utensils
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
Yeast dough
Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Pecan topping
Bring the milk, maple syrup, sugar and butter to the boil in a pan while stirring, simmer for approx. 2 mins. Mix in the nuts, transfer to the prepared tin, sprinkle with fleur de sel.
To shape
Mix the apples, sugar, cinnamon and butter in a bowl. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 × 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 any pressure, cut the dough into pieces approx. 3 cm thick using a bread knife. Place the swirls on top of the pecan topping, cover and leave to rise at room temperature for approx. 45 mins.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack, enjoy warm.
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