Filled yeast roll in the box mould
easy
90 mins
90 mins
Ingredients
- 375 g Wheat flour (Type 1050)
- 1 pinch Salt
- 1 egg (size M)
- 60 g Pear syrup
- 7-10 Tbsp scraped pulp from 1/2 vanilla pod
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 40 g Butter or margarine
- 150 ml Milk
- 30 g fresh yeast
- 2-3 TABLESPOONS Apricot Jam
- 125 g dried apple rings
- 1/4 l apple juice
- 50 g crushed hazelnuts
- 1 egg (size M)
- 50 g Pistachio kernels
- 100 g crushed almonds
- 50 ml Pear syrup
- 7-10 Tbsp Grease
- 1 TEASPOON Whipped cream
- 7-10 Tbsp parchment paper
Directions
- 1
Put flour, salt, egg and pear syrup in a bowl, except for a tablespoon. Add vanilla pulp, lemon juice and zest. Melt the fat and add cold milk. Mix yeast with remaining pear syrup.
- 2
Add the milk and fat mixture and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for 30 minutes. Cut the apple rings into small pieces and soak in the apple juice. Roast the hazelnuts briefly and let them cool down.
- 3
Separate the egg. Chop the pistachios. Drain apples and mix with hazelnuts, pistachios, almonds, pear syrup and egg white. Roll out yeast dough to a plate (30 x 40 cm). Place the filling on top, roll up from the narrow side and place in a greased box form (30 cm long).
- 4
Let it go for another 15 to 20 minutes. Cut the roll lengthwise (one to two centimetres deep). Mix the egg yolk and cream and brush the dough with it. Place in a preheated oven (electric cooker:
- 5
Cover with parchment paper halfway through the baking time. Let the cake rest on a cake rack for ten minutes. Use a knife to loosen the cake and turn it out of the tin. Heat up the jam and glaze the cake with it.
- 6
Allow to cool down completely. Makes 16 pieces.
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