Cinnamon apple and cognac tart
by
9 recipes
Anna Roll
ingredients
servings
10
Butter
120 grams
Full fat milk
100 mL
Water
100 liters
Dried sourdough starter
15 grams
Type 00 wheat flour
250 grams
Wholewheat flour
200 grams
White sugar
100 grams
Iodized salt
10 grams
Chopped almonds
50 grams
Ground cinnamon
1 gram
Apples
2 unit
Brown sugar
200 grams
Bakery products from Chile
Anna Roll
Anna Roll
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Rolls stuffed with apple, ideal for breakfast or snack.
preparation
step 1
We mix the flour, the crumbled fresh yeast, the white sugar and the cinnamon; Add the water and milk to the previous mixture. Knead at low speed until it forms a ball.
step 2
Add 60 grams of butter to room temperature and salt. Finally add the chopped almonds and knead at high speed for 40 seconds. Reserve in a bowl until the volume doubles.
step 3
When our dough has doubled its volume (I left it all night), peel and grate the apple. Reserve in a bowl and add the brown sugar.
step 4
Now, we stretch the dough with the aid of a roller. Add flour to the work table to prevent it from sticking. Melt 50 grams of butter and paint the dough, add the grated apple and roll up.
step 5
Cut the roll into pieces no larger than 3 cm and arrange in an oven-safe dish, which will have lined with the remaining 10 grams of butter. Cover with film paper.
step 6
Once they have doubled their size (I left you about 6 hours) cook in oven at 200 degrees for 30 minutes.
step 7
Once they are golden (they passed me a little), we take out of the oven and let cool in the same container. As a suggestion of presentation, sprinkle some icing sugar when serving. To enjoy!!
