Cinnamon buns with apples

Ingredients for yeast dough:

540 g wheat flour for yeast dough

80 g of fine sugar for baking

half a teaspoon of salt

10 g dry yeast or 20 g fresh yeast

75 g butter, melted

250 ml milk

2 large eggs

Combine the wheat flour with the dry yeast (with fresh yeast, first make a starter). Add the remaining ingredients and knead, adding the melted fat at the end. Knead the dough until soft and elastic. Place it in a floured bowl and set aside in a warm place, covered with a kitchen towel, until doubled in size (this will take about 1.5 hours).

After this time, roll out the dough into a 40 x 50 cm rectangle, lightly dusting the pastry board and rolling pin with flour to prevent the dough from sticking.

Spread the prepared rectangle with the cinnamon-apple filling (recipe below) and sprinkle with toasted pecans. Then roll it up tightly along the short side, like a swiss roll. Using a sharp knife, cut the rolls into approximately 3-3.5 cm pieces* (divide into 12 equal pieces). Arrange them in a 23 x 33 cm baking pan (lined with baking paper) – the rolls will touch each other as they rise. Cover with a kitchen towel and let rise again for about 30 minutes (they should double in size).

Place the risen cinnamon and apple buns in a preheated oven at 180°C (350°F) and bake for about 23 minutes (I used a convection oven). Remove and let cool. Glaze the slightly warm buns with icing, peel off, and serve.

Ingredients for the cinnamon-apple filling:

850 g apples (4 apples)

40 g butter

2 tablespoons of lemon juice

80 g sugar

1 tablespoon ground cinnamon

2 teaspoons of potato starch

100 g pecans or walnuts

Peel the apples, remove the cores, and dice them into small cubes. Melt the butter in a pan, add the chopped apples, lemon juice, sugar, and cinnamon, and cook, stirring occasionally, until the apples soften slightly (but don't fall apart), a few minutes. After this time, sprinkle the apples with potato starch through a sieve and stir immediately until the apples thicken (the starch should bind the apple juice). Set aside to cool.

Chop the pecans and lightly toast them in a dry pan, stirring frequently.

Ingredients for the icing:

3/4 cup powdered sugar

2 tablespoons of boiling water

Place all the icing ingredients in a bowl and mix them together using the back of a spoon. Adjust the icing's thickness by adding a little water (if the icing is too thick) or powdered sugar (if it's too thin).

* Another good idea is to use a piece of string, which we place under the rolled dough and tighten it on the dough, cutting it.

Enjoy your meal!

Source of inspiration – Cloudy Kitchen.