Apple and Raisin Spirals (recipe no. 400)

Name: Apple and Raisin Spirals (recipe no. 400)
Ingredients: Dough: 450 g flour 1 egg 220 g yogurt 100 g sugar 1 vanilla sugar 1 pinch of salt 25 g fresh yeast oil for greasing the dough Filling: 3 medium-sized apples 2 tablespoons raisins 3 tablespoons sugar 1

Dessert - Apple and Raisin Spirals (recipe no. 400) by Felicia O. - Recipia

Apple and Raisin Spirals: a delicious recipe for indulgent moments Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 8 spirals Who can resist a fluffy, aromatic, and sweet treat with slightly tart notes of apples? Apple and raisin spirals are a dessert that perfectly combines the soft texture of the dough with the juicy apple filling, and the result is simply divine. This recipe is ideal for those days when you crave something sweet but want to avoid the intensive work of baking a cake. So, let's get started! A Brief History Fruit-filled spirals are an ancient tradition in kitchens around the world. These delights are often prepared especially in the cold season when apples are in season and provide a unique flavor. Inspired by pies and other pastries, today's spirals are a simpler yet equally tasty variation. Ingredients For the dough - 450 g flour (choose a quality flour, ideal for bread, which will give a fluffy texture) - 1 egg (at room temperature) - 220 g yogurt (you can use natural or Greek yogurt for a more intense flavor) - 100 g sugar (or more, depending on your sweetness preference) - 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract for a stronger aroma) - A pinch of salt (essential to balance the taste) - 25 g fresh yeast (or 7 g dry yeast) - Oil for greasing the dough (sunflower oil is ideal) For the filling - 3 medium-sized apples (preferably tart apples, such as green ones) - 2 tablespoons raisins (you can also add other dried fruits, such as cranberries or cherries) - 3 tablespoons sugar (adjustable based on the sweetness of the apples) - 1 tablespoon cornstarch (to bind the filling) - 1 heaping tablespoon of cinnamon (for a warm and aromatic taste) For finishing - 1 egg yolk and 2 tablespoons milk (to achieve a golden crust) For the glaze - 150 g powdered sugar - Juice of 1 lemon (helps achieve a glossy glaze) Step by step 1. Preparing the dough Start by sifting the flour into a large bowl. This will aerate the flour, ensuring a light texture. If you have a trough (like mine, proudly purchased from the Potters' Fair), use it to knead the dough. In a small bowl, mix the yeast with a tablespoon of sugar and dissolve it in a little warm milk. Let the mixture sit for 5-10 minutes until it becomes frothy. This is an essential step to activate the yeast. In the middle of the flour, create a well where you will add the remaining sugar, vanilla, activated yeast, and the egg. Gently mix the ingredients, then add the yogurt, salt, and the rest of the warm milk. Knead the dough well for 10-15 minutes until it becomes elastic and no longer sticks to your hands. If the dough is too sticky, add a little more flour. Grease the dough with oil and cover it with a clean towel. Let it rest in a warm place for about an hour until it doubles in volume. 2. Preparing the filling While the dough is rising, prepare the filling. Peel the apples and cut them into cubes. In a pan, sauté the apples with the raisins and sugar over medium heat. At first, the apples will start to release juice. When the apples become soft, add the cornstarch dissolved in 2-3 tablespoons of cold water and let it boil for a few moments. This step will thicken the filling, making it perfect for spirals. Once you remove the pan from the heat, add the cinnamon and mix well. Let the filling cool. 3. Forming the spiral After the dough has risen, turn it out onto an oiled work surface. Roll it out into a round sheet about 1 cm thick. Grease the dough with oil, then cut it into 8 segments, like a pizza, but without cutting all the way through. Fold towards the center two opposite rays to form a ball. Let it rest for 10 minutes. Then, roll the dough into a rectangular sheet about 0.5 cm thick. Evenly distribute the filling over the entire surface of the sheet. Fold the sheet lengthwise into thirds, and cut the dough into strips of 2 cm. Twist each strip and place the spirals on a baking tray lined with parchment paper. Brush the spirals with a mixture of egg yolk and milk to achieve a golden crust. 4. Baking Preheat the oven to 180°C. Place the tray in the oven and bake the spirals for 10 minutes at high heat, then reduce the temperature and continue baking until the spirals become golden and nicely browned, about 20 minutes. In the meantime, prepare the glaze by mixing the powdered sugar with lemon juice until you achieve a sauce-like consistency. 5. Finishing When the spirals are baked, remove them from the oven and glaze them while they are still warm. This step will give a fresh note and a glossy texture to your dessert. Serving Suggestions These apple and raisin spirals are delicious served warm, but can also be enjoyed at room temperature. I recommend pairing them with a scoop of vanilla ice cream or a cup of fruit tea for a perfect indulgent moment. Creative Variations - Add nuts or hazelnuts: For a crunchy boost, you can add chopped nuts or hazelnuts to the filling. - Make them more colorful: Substitute apples with pears or peaches for a fruity and flavorful variant. - Spice it up: Add a pinch of cloves or nutmeg to the filling for an exotic touch. Calories and Nutritional Benefits Each spiral contains approximately 200-250 calories, depending on the ingredients used. Apples are rich in fiber, vitamin C, and antioxidants, while the yogurt in the dough adds protein and probiotics, beneficial for digestion. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast; make sure to use about 7 g. Can I prepare the dough in advance? Yes, you can prepare the dough a day in advance, letting it rise in the fridge, covered. The next day, let it come to room temperature before using it. What should I do if the spirals don't rise well? Make sure the yeast is active and that the dough is left in a warm place away from drafts to rise properly. If in doubt, you can test the yeast by mixing it with warm water and sugar. If it forms foam after a few minutes, it is active. These apple and raisin spirals are a wonderful choice to delight your family and friends. I promise that their aroma will fill your home with joy and bring smiles to the faces of your loved ones. So put on your apron and let’s get cooking!

Apple and Raisin Spirals (recipe no. 400)

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