520 g. full-fat milk (3%)
370 g. water
145 g. egg
135 g. yeast
325 g. Soft Brown Sugar
25 g. salt
2180 g. plain flour
305 g. salted butter
30 g. orange zest
4035 g. total dough
Dough temperature: Cold
Kneading, slow: 5 minutes
Kneading, fast: 4 minutes
Resting time: 14 – 16 hours. Refrigerate at 5°C
Dough weight: Approx. 73 g
Rolling out: Roll out 4000 g of soft dough to 184 cm x 45 cm (2.8 mm)
Spread out 1000 g of filling
Fold up the dough as for cinnamon rolls, 15 cm x 15 cm x 15 cm
Freeze for approx 15 minutes.
Cut it with a pruning rod without pulling the pieces apart.
Plait 3x3, add a blob of apple compote in the middle, and then roll it together.
Bake in a silicone SF024 tray
Proofing: 45 – 50 minutes In a dough proofer at 26 – 27°C
Insertion temperature 180°C
Baking temperature: 180°C
Steam added in sec. None.
Baking time: 12 – 14 minutes
Apple Roll Filling
670 g full-fat milk (3%)
530 g cream
380 g egg yolks
90 g corn starch
270 g sugar
3 vanilla pods
2 g xanthan
350 g softened butter
500 g marzipan
380 g Soft Brown Sugar
15 g ground cinnamon
15 g cardamom
Apple compote, approx. 10–11 g per piece
750 g green apples
225 g sugar
250 g white wine
2 vanilla pods
45 g lemon juice
300 g small apple pieces
110 g chopped and roasted walnuts
Whisk the egg yolks, corn starch, sugar and xanthan until no lumps remain, and set aside.
Bring the cream and milk to the boil.
Pour 1/3 of the boiling liquid into the mixture, and whisk well.
Pour it all back into the pan and cook the cream until it thickens while whisking.
Take the pan off the heat, add the vanilla seeds and the hollowed vanilla pods.
Pour the cream into a rimmed baking tray, cover with plastic wrap and leave to cool until the following day.
Remonce with Soft Brown Sugar
Stir the Soft Brown Sugar and marzipan into a uniform mixture.
Add the butter gradually, then cinnamon and cardamom.
Peel the green apples and chop them coarsely into cubes.
Add the green apples, sugar, white wine, lemon juice and vanilla seeds to a pan, cover with a lid, and steam the apples until they are soft.
When the apples can be mashed with a whisk, take the pan off the heat, and add the 300 g of finely chopped apple cubes along with the finely chopped roasted walnuts.
Add everything to a bowl, cover with plastic wrap and refrigerate until the following day.
To prepare the filling for the apple rolls, mix the remonce and vanilla cream in the following ratios.
730 g remonce plus 270 g vanilla cream
1000 g remonce/cream mixture for 4000 g dough