Dough
500 g white flour
2 tbsp sugar
1½ tsp salt
2 tsp cinnamon
½ yeast cube (about 20 g)
crumbled
250 ml milk
80 g butter
1 egg
Filling
100 g blanched ground almonds
75 g butter
soft
50 g sugar
2 tsp cinnamon
¼ tsp salt
2 apples
diced
Shaping
2 tbsp apple jelly
stirred
Dough
Mix the flour, sugar, salt and cinnamon in a bowl. Mix in the yeast. Pour in the milk, add the butter and egg, then knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for about 1½ hours until double in size.
Filling
Mix the ground almonds with all the ingredients up to and including the salt in a small bowl. Stir in the diced apple.
Shaping
Roll out the dough evenly into a rectangle about 30× 40 cm in size. Spread over the filling and roll up from the bottom. Use string or a bread knife to cut the roll into 12 slices, cover and place on a lined baking tray and leave to rise for about another 45 minutes. Preheat the cooking space to 180 °C using the hot air humid mode. Put the tray into the preheated cooking space and bake for about 25 minutes. Take out the swirls and brush with the apple jelly while still hot.
(Pre-)heat cooking space to 180 °C with Hot air humid
Put the tray in
Hot air humid 180 °C for 25 Mins
Tips
The proofing time can be shortened with the professional baking proofing function: do the first proof at 32 °C for about 45 minutes and the second proof at 32 °C for about 30 minutes.
To enjoy fresh yeast swirls in the morning: after the first proof, roll up and cut the dough into slices, as described, place them in an ovenproof dish, cover and leave to proof overnight in the refrigerator. The next day put them while still chilled into the cold cooking space and bake about 10 minutes longer.
Runny honey, quince jelly or maple syrup can be used as an alternative to apple jelly. Jelly gives the swirls a beautiful shiny finish after baking.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25