Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Flour Dough | 350 gram |
| 2. | Milk Dough | 180 Ml |
| 3. | Butter Dough | 45 gram |
| 4. | Sugar Dough | 20 gram |
| 5. | Salt Dough | taste |
| 6. | Dry yeast Dough | 4 gram |
| 7. | Raisins Filling | 2 tbsp |
| 8. | Brown sugar Filling | 2 tbsp |
| 9. | Butter Filling | 1 tbsp |
| 10. | Cognac Filling | 1 tbsp |
| 11. | The apples Additionally | 3 PC. |
| 12. | Egg yolk Additionally | 1 PC. |
| 13. | Milk Additionally | 1 tbsp |
Cooking
1 . Stage
Wash the apples. Melt the butter. Soak raisins in brandy. In a bowl mix warm milk, sugar, yeast, 1 tbsp. flour (of the total amount). Put the sourdough for 10 minutes in a warm place.
2 . Stage
Mix flour, salt, add the dough, mix until smooth. Add butter, knead the dough until elastic and soft. Place in a warm place, covered with clingfilm, for 1 hour.
3 . Stage
After an hour, knead the dough.
4 . Stage
Roll out the dough into a 35 /22 cm layer. Brush with soft butter and sprinkle with brown sugar. Sprinkle "brandy" raisins. Roll up into a roll.
5 . Stage
Cut the apples in half, remove the pulp, making bowls. Place in a baking tray.
6 . Stage
Cut the roll into 6 equal pieces, put into apple cups, cover with foil. Leave to prove, 20-25 minutes, in a warm place. Before baking, brush the pieces with a mixture of milk and egg yolk and sprinkle with brown sugar.
7 . Stage
Bake for 30 minutes, at 190 degrees, until a beautiful blush. Focus on the features of your oven.
