Apple-Almond Rolls

Source: https://www.gefu.com/rcp_recipe/apple-almond-rolls

Ingredients

Portions

For the dough:

Crumble yeast into a bowl and dissolve it with vanilla and sugar in the milk - mix with a fork.
Add flour, salt, butter, and egg yolk, and roughly mix with the fork.
Knead the dough with a kitchen machine for 7 minutes until smooth (you can also do this by hand).
Shape the dough into a ball and cover it, letting it rise in a warm place for 1.5 hours.

Let's continue:

Crumble marzipan into the SPEEDWING® multi-chopper, add vanilla, sugar, and butter, and mix until smooth (occasionally scrape the mixture down to the blades using the CREMOSO dough scraper).
Core the apple and use the V-slicer Julienne VIOLI 2.0 to cut it into small strips (with or without skin, depending on your preference).
Mix the egg with a splash of milk.
Grease the MILO food storage containers with baking spray or line them with parchment paper.
Preheat the oven to 200°C (392°F) top and bottom heat.
Roll out the dough on a well-floured work surface or the PAD baking and pastry mat into a rectangular shape (the dough should be about 1 cm thick).
Evenly spread the marzipan mixture over the dough - sprinkle it with the apple strips.
Starting from the long side, tightly roll up the dough and cut it into slices about 4-5 cm thick. Distribute the slices in the two containers and brush them with the beaten egg - then sprinkle them with the almond flakes.
Bake the rolls for 18-20 minutes (keep an eye on them towards the end to avoid over-browning).
Serve the rolls warm, dusted with powdered sugar, and enjoy.