Apple Cinnamon Rolls with Vanilla Sauce

Ingredients

• 1.5 cubes fresh yeast
• 650 ml milk (1.5% fat) (of which 300 ml lukewarm)
• 400 g spelt whole‑grain flour
• 350 g spelt flour (Type 630)
• 200 g coconut blossom sugar
• Salt
• 210 g room‑temperature yogurt butter
• 2 Eggs
• 700 g tart apples (e.g., Granny Smith)
• 3 tbsp Lemon juice
• 100 g raisins
• 80 ml apple juice
• 1 tsp ground cinnamon
• 15 g cornstarch (3 tsp)
• 1 Vanilla bean
• 50 ml Soy cream
• 1 fresh egg yolk

Instructions

1. 1.

   Dissolve yeast in lukewarm milk. Mix flour with 130 g coconut blossom sugar and a pinch of salt in a bowl, make a well in the center and pour in the yeasted milk.

2. 2.

   Add 150 g butter and 2 eggs, knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.

3. 3.

   Meanwhile peel, quarter, core, and dice apples. Toss with lemon juice. Soak raisins in apple juice. Melt remaining butter in a saucepan.

4. 4.

   Knead dough again on a floured surface, divide into two equal portions, roll each into a square (35 x 35 cm) and brush with butter.

5. 5.

   Mix apples with drained raisins, cinnamon, and 30 g sugar; spread over dough squares. Roll up and cut into 2.5 cm thick slices.

6. 6.

   If needed, line a baking dish with a little butter and place the rolls inside. Let rise for another 15 minutes.

7. 7.

   Drizzle remaining butter over rolls, sprinkle with 20 g coconut blossom sugar, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40–45 minutes.

8. 8.

   Meanwhile, whisk cornstarch into 3 tbsp milk. Split vanilla bean lengthwise and scrape out the seeds. Boil vanilla seeds with remaining coconut blossom sugar and milk in a saucepan. Remove from heat, stir in whisked cornstarch, and return to gentle boil while stirring.

9. 9.

   Pour sauce into a bowl, fold in soy cream, then stir in egg yolk (reserve egg white for another use). Let cool.

10. 10.

    Serve with vanilla sauce on the side.