Raisin Rolls with Walnuts

Ingredients

• 1 packet dry yeast
• 20 g walnut kernels
• 2 Eggs
• 50 ml milk
• 1 tbsp Rapeseed Oil
• 1 tbsp cane sugar
• 1 pinch salt
• 250 g wheat flour (Type 1050)
• 40 g unsulfured raisins
• 2 tbsp apple juice
• 80 g apples (0.5 apples)
• 1 pinch cinnamon

Instructions

1. 1.

   Stir yeast with 4 tbsp lukewarm water in a cup and dissolve.

2. 2.

   Finely chop walnuts in a food processor.

3. 3.

   In a mixing bowl combine one egg, milk, oil and cane sugar. Add half the chopped walnuts, dissolved yeast, a pinch of salt and flour. Knead with hand mixer attachments into an elastic dough, cover with a clean kitchen towel and let rise for about 20 minutes.

4. 4.

   While the dough rises, rinse raisins in hot water in a sieve and place them in a small bowl. Warm apple juice in a small pot, pour over the raisins to soak.

5. 5.

   Meanwhile wash the half apple thoroughly, halve it, core and grate. Mix with cinnamon into the soaked raisins.

6. 6.

   Line a baking sheet with parchment paper. Dust work surface with flour and roll dough on it with a rolling pin to about 50x15 cm.

7. 7.

   Spread the warm apple-raspberry mixture over the dough and smooth with a rubber spatula. Roll dough from the wide side and cut into 10 or 12 slices depending on desired size. Arrange on baking sheet, pressing slightly together.

8. 8.

   Whisk remaining egg in a cup with the rest of walnuts and brush over the rolls. Let rise again for 15 minutes, then bake in preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) on middle rack for about 15 minutes until golden brown. Cool for about 5 minutes before serving.