{"id":4121,"date":"2012-10-02T17:15:22","date_gmt":"2012-10-02T15:15:22","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4121"},"modified":"2025-09-29T10:38:59","modified_gmt":"2025-09-29T08:38:59","slug":"apfel-zimt-schnecken","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/10\/apfel-zimt-schnecken\/","title":{"rendered":"Apple Cinnamon Rolls"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Apfel-Zimt-Schnecken\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/10\/Apfel-Zimt-Schnecken.jpg\" alt=\"Apfel-Zimt-Schnecken\" width=\"203\" height=\"302\" align=\"left\" border=\"0\" \/><\/p>\n<p>In the morning the mist is already lingering in the valley I am living in, the air is getting colder and some windy and rainy days made it clear: Autumn is finally here. And so the first windfall from my parents garden is waiting in my kitchen to be used in some delicious recipes.<\/p>\n<p>But what should I do with them? <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/10\/apfelstrudel\/\">Appel strudel<\/a>, <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/10\/apfelkuchen-elfriede\/\">Apple cake<\/a> or <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/10\/apfelkchle\/\">Apfelk\u00fcchle<\/a> are all good recipes, but I was longing for something else. Something with yeast. Something like Cinnamon-rolls?<\/p>\n<p>And so I started a yeast dough and bake some Apple-Cinnamon-Rolls. They are filled with a cream made of egg, butter, almonds and cookie crumbles, which I topped with finely chopped apples. Cinnamon is the main flavour in the seasoning, but a touch of allspice and cardamom add a little bit of deepness it.<\/p>\n<p>A gorgeous treat, perfect for the early autumn!<\/p>\n<p><!--more--><\/p>\n<h1><u>Apple Cinnamon Rolls<\/u><\/h1>\n<p>P\u00e2te Ferment\u00e9e<\/p>\n<ul>\n<li>125g flour Type 550<\/li>\n<li>85g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>3g Salt<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>375g flourType 550<\/li>\n<li>60g Egg (one Egg sizeL)<\/li>\n<li>175g Milk<\/li>\n<li>10g fresh yeast<\/li>\n<li>3g Salt<\/li>\n<li>50g sugar<\/li>\n<li>75g Butter<\/li>\n<\/ul>\n<p>Almond Cream<\/p>\n<ul>\n<li>50g almonds<\/li>\n<li>50g Butter<\/li>\n<li>40g sugar<\/li>\n<li>2 Eggs<\/li>\n<li>80g graham cracker<\/li>\n<li>1\/2 Tsp cinnamon<\/li>\n<li>1 Pinch cardamom<\/li>\n<li>1 Pinch allspice<\/li>\n<\/ul>\n<p>Apple filling<\/p>\n<ul>\n<li>800g apple<\/li>\n<li>50g sugar<\/li>\n<li>1 Tsp cinnamon<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Mix all ingredients for the dough except the sugar and butter\u00a0\u00a0 3 min at slowest speed, then around 6 min on fast speed until complete gluten development<\/p>\n<p>Now add the sugar spoon by spoon, always knead in between until the sugar is incooperated, then add the next spoonful sugar. Add the end add all the butter and knead until a homogenous has formed.<\/p>\n<p>Ferment for 1.5 hours.<\/p>\n<p>Flatten the dough to a rectangle of 35cm x 50 cm.<\/p>\n<p>Roast almonds and grind them, then mix with butter, egg and cookie crumbles. Spread on the dough.<\/p>\n<p>Cut the apples in small pieces, mix it with sugar and cinnamon and distribute it evenly over the almond cream.<\/p>\n<p>Roll it from the long side rather loosely into a log. Cut in 3 cm wide slices, place in a paper lined\u00a0 baking tray and proof for one hour.<\/p>\n<p>Bake at 150\u00b0C with convection mode for 25 min.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the morning the mist is already lingering in the valley I am living in, the air is getting colder and some windy and rainy days made it clear: Autumn is finally here. And so the first windfall from my parents garden is waiting in my kitchen to be used in some delicious recipes. But [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20036,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[296,245,49,200,399,175,273],"class_list":["post-4121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-piment","tag-mandeln","tag-apfel","tag-kardamon","tag-zimt","tag-herbst","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=4121"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4121\/revisions"}],"predecessor-version":[{"id":20035,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4121\/revisions\/20035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20036"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}