Apple-sultana snail cake from the tray

Name: Apple-sultana snail cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 175 g Butter; 300 ml Milk; 1 1/2 cubes (42 g each) Yeast; 850 g Flour; 150 g + 4 tablespoons sugar; 2 Eggs (size M); 7-10 Tbsp Salt; 100 g Sultanas; 1-2 TABLESPOONS Rum; 700 g Apples (e.g. Boskop); 2 TABLESPOONS Lemon juice; 50 g Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

175 g Butter
300 ml Milk
1 1/2 cubes (42 g each) Yeast
850 g Flour
150 g + 4 tablespoons sugar
2 Eggs (size M)
7-10 Tbsp Salt
100 g Sultanas
1-2 TABLESPOONS Rum
700 g Apples (e.g. Boskop)
2 TABLESPOONS Lemon juice
50 g Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the yeast dough, melt 125 g butter and let it cool down a little. Warm the milk and dissolve the yeast in it. Put flour, 150 g sugar, eggs and salt in a large bowl. Add butter and yeast mixture, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. In the meantime, mix sutanas with rum and let it stand.
2
Peel and quarter apples and remove the core. Cut apple quarters into small cubes and sprinkle with lemon juice. Mix apple cubes, sultanas and 3 tablespoons of sugar. Set aside. Melt 50 g butter. Halve the yeast dough. Roll out each half to a square (40 x 40 cm) on the floured work surface. Brush each half with 1/3 of the liquid butter and spread half of the apple mixture on top. Roll up yeast plates from one side, cut off end pieces, cut the remaining roll into 18 pieces. Place the dough rolls close together on a greased baking tray (32 x 39 cm), cover and let them rise again for about 15 minutes. Brush with the remaining butter, sprinkle 1 tablespoon of sugar on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes.
3
Roll out each half to a square (40 x 40 cm) on the floured work surface. Brush each half with 1/3 of the liquid butter and spread half of the apple mixture on top. Roll up yeast plates from one side, cut off end pieces, cut the remaining roll into 18 pieces. Place the dough rolls close together on a greased baking tray (32 x 39 cm), cover and let them rise again for about 15 minutes. Brush with the remaining butter, sprinkle 1 tablespoon of sugar on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Let the cake cool down. Warm up the jam, coat the cake with it and let it dry