Mini apple rolls

Ingredients

For the dough

• 500 g flour
• 7 g dried yeast
• 100 g sugar
• 2 eggs
• 1 packet vanilla sugar (8 g)
• 200 ml milk
• 50 g butter
• 1 grated lemon zest (optional)
• 1/2 teaspoon salt

For the filling

• 5 medium apples (750 g)
• 3 tablespoons sugar
• 1 teaspoon cinnamon

For brushing

• 1 egg
• 1 tablespoon sugar

Preparation

1. Dissolve the yeast in 50 ml lukewarm milk with 1 teaspoon of the sugar and 2 tablespoons of the flour. Leave it for 10 minutes, until it puffs up and foams. 2. Beat the 2 eggs with the remaining 95 g sugar. Sift the remaining flour, mix it with the salt and make a well in the middle. 3. Pour the yeast mixture, beaten eggs, remaining 150 ml milk and vanilla sugar into the flour. Add the lemon zest, if using, and knead for 10 minutes. Work in the melted, cooled butter, then knead for another 5 minutes, until you have an elastic dough that doesn't stick to your hands. 4. Cover the dough and leave it to rise for 60 minutes, until doubled in size. 5. Peel the apples and grate them on the coarse side of a grater. Put them in a saucepan with 3 tablespoons of sugar and the cinnamon, then cook for 15 minutes, stirring, until no syrup remains. Leave the filling to cool for 20 minutes. 6. Divide the dough in two and roll out the first piece on a floured work surface into a sheet about 5 mm thick. Spread half the filling over it, roll it up gently and cut it into slices about 3 cm wide with a piece of thread. Arrange them on a baking tray lined with baking paper. Beat the remaining egg with 1 tablespoon of sugar and brush the rolls with it. Repeat with the second piece of dough and the remaining filling. 7. Bake at 180°C for 22 minutes, until the rolls are browned.