for 6 pieces

Dough

500 g	white flour
1 ½ tsp	salt
2 tbsp	sugar
2 tsp	cinnamon
1 parcel	dry yeast (7 g)
75 g	butter, cut into pieces, soft
2 ¼ dl	apple juice
1	egg

Filling

125 g	butter, cut into pieces, soft
100 g	apple jelly
4 tbsp	shelled ground almonds
1 tbsp	cinnamon

To shape

3	apples, cut in half crosswise
2 tbsp	apple jelly

How it's done

Dough

Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, apple juice and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the butter, jelly, almonds and cinnamon.

To shape

Divide the dough into six equal pieces. On a lightly floured surface, roll out the dough into rectangles of approx. 15 x 30 cm, cover with the filling. Starting from the long edge, tightly roll up each piece of dough. Cut the rolls in half lengthwise, twist the strands with the cut sides facing up, join the ends to make little wreaths. Place the apple halves face down in the middle. Transfer the wreaths to 2 baking trays lined with baking paper, leave to rise for a further 15 mins. Glaze the wreaths with the jelly.

To bake

Approx. 30 mins. in an oven preheated to 200°C (convection).

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