Rosette cake from the tray

Name: Rosette cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 300 g Butter; 1 kg Flour; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 500 ml Milk; 2 cubes (42 g each) Yeast; 2 Eggs (size M); 3 Apples; 7-10 Tbsp juice of 1/2 lemon; 200 g Raisins; 100 g Almond slivers; 150 g Apricot Jam; 3 TABLESPOONS Sugar crystals; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

300 g Butter
1 kg Flour
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
500 ml Milk
2 cubes (42 g each) Yeast
2 Eggs (size M)
3 Apples
7-10 Tbsp juice of 1/2 lemon
200 g Raisins
100 g Almond slivers
150 g Apricot Jam
3 TABLESPOONS Sugar crystals
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, sugar, salt and vanillin sugar in a bowl and press a depression in the middle. Warm 200 ml of milk lukewarm, crumble yeast into it and dissolve in it. Pour the yeast-milk mixture into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 20 minutes. Melt 200 g butter, add 300 ml milk. Add eggs and lukewarm fat-milk-mixture to the pre-dough, knead and let rise covered for about 30 minutes.
2
Melt 100 g butter. Peel and quarter apples, remove core. Cut quarters into small cubes, sprinkle with lemon juice. Wash and drain the raisins. Mix apple pieces, raisins and almonds. Roll out the dough on a lightly floured work surface into a rectangle (60 x 50 cm) and cut in half lengthwise. Brush the dough halves with butter, spread the apple mixture on top and roll up from the long side. Cut each half into about 18 pieces. Place the rolls with the cut side facing upwards on the greased, floured fat pan of the oven (32 x 39 cm). Cover the pan again and let it rise for about 20 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
3
Roll out the dough on a lightly floured work surface into a rectangle (60 x 50 cm) and cut in half lengthwise. Brush the dough halves with butter, spread the apple mixture on top and roll up from the long side. Cut each half into about 18 pieces. Place the rolls with the cut side facing upwards on the greased, floured fat pan of the oven (32 x 39 cm). Cover the pan again and let it rise for about 20 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven and let it cool down. Heat the jam and brush the butter cake with it. Sprinkle the butter cake snails with granulated sugar. Serve the cake lukewarm or cold
4
If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven and let it cool down. Heat the jam and brush the butter cake with it. Sprinkle the butter cake snails with granulated sugar. Serve the cake lukewarm or cold
5
waiting time approx. 1 1/4 hours