INGREDIENTS

Yeast Dough

• 500 g wheat flour
• 1 packet dry yeast (7 g)
• 1 tbsp sugar
• 50 g soft butter
• 250 ml lukewarm milk
• 1 egg

Filling

• 3 large apples, e.g. Elstar, Boskoop
• 30 g butter
• 100 g brown sugar
• 2 tsp ground cinnamon

Caramel Sauce

• 100 g sugar
• 50 g butter
• 200 ml cream

Also needed

• Butter for greasing
• Wheat flour for working

HOW TO MAKE IT

1. Knead a yeast dough from the ingredients given. Shape into a ball, cover with a damp kitchen towel and leave to rise in a warm place for about an hour until it has visibly increased in size.
2. In the meantime, prepare the filling by peeling, quartering and coring the apples, then cutting them into eighths and thin slices. Melt the butter in a cast-iron serving pan (ø 26 cm), e.g. from STAUB, over a medium heat. Sauté the apple pieces in it for about 8-10 minutes until soft. Remove the apples from the pan and allow to cool slightly. Lightly clean the serving pan and grease it with butter.
3. Preheat the oven to 200°C top and bottom heat (180°C fan).
4. On a lightly floured work surface, roll out the risen yeast dough into a rectangle (about 30x40 cm). Mix the sugar and cinnamon and sprinkle evenly over the dough. Spread the apple mixture evenly over the dough, leaving a 1cm border. Roll up the long side of the dough. Using a sharp knife, cut the dough into slices about 4 cm wide and place the slices in the pan with the cut side down. Let rise again if necessary.
5. Bake the rolls on the middle rack of the oven until golden brown, about 25-30 minutes.
6. In a small cast-iron pan, e.g. from STAUB, caramelize the sugar over medium heat. Stir in the butter and slowly add the cream, stirring constantly, until a smooth caramel sauce is formed. Simmer briefly and allow to cool slightly or completely.
7. Remove from the oven, allow to cool slightly, and serve hot or cold with the caramel sauce.

Tip

You can also use applesauce instead of fresh apples.

Info

Did you know that the STAUB Serving Pan is ideal for allowing yeast dough to rise evenly and bake until golden brown? Thanks to the excellent heat retention properties of the cast iron, the juicy apple pieces remain aromatic on the inside, while the dough develops a perfect crust on the outside. The caramel sauce, prepared in the small STAUB Frying Pan, harmoniously complements the pastry and brings out the flavors – a real treat straight from the pan!