The recipe is Swedish, a great classic loved throughout Northern Europe and fragrant with cinnamon. This version meets Trentino apples
THE cinnamon rolls they are typical Swedish sweets, literally "cinnamon rolls": soft and with a spicy aroma they are a classic winter dessert. They are served at breakfast or as a snack and they are very popular all over northern Europe. This is an Italianized version, made with Lucova Pinova Val Venosta apples.
Ingredients for a 20 × 30 cm pan
220 g milk
80 g sugar
15 g fresh brewer's yeast
75 g butter
5 g salt
1 whole egg
1 yolk
560 g “00” flour
For the filling
100 g soft butter
150 g brown sugar
20 g cornstarch
5-10 g cinnamon
a pinch of salt
2 Pinova apples
For the glaze
170 g icing sugar
25 g hot water
Method
Pour warm milk, fresh brewer's yeast and half the sugar (40g) into a bowl, beat with a fork until everything melts and leave to rest for 10 minutes at room temperature covered with plastic wrap.
After the rest time add the melted butter (not hot), the salt, the remaining half of sugar (40g), the whole egg and the yolk. Continue to beat with a fork until everything is homogeneous.
Gradually insert the flour, starting to mix it with a fork and then finishing kneading it on the work surface.
Form a loaf, place it inside a large bowl greased with oil, cover it with cling film or a cloth and let it rise at room temperature for about 60-90 minutes.
In the meantime, pour the very soft butter into a bowl, which must have an "ointment" consistency, brown sugar, cornstarch, cinnamon and salt.
Mix the ingredients together with a spatula until homogeneous and creamy.
Peel the two apples and cut them into very small cubes.
Roll out the dough until it reaches a thickness of about 5-6 mm and a rectangle about 45 × 30 cm.
With the help of a spatula, spread a thin layer of cinnamon flavored butter cream.
With a wheel, cut 6 strips of equal width (about 7 cm each) from the longest side and sprinkle them with apple cubes.
Roll all the strips on themselves, cut each roll in two with a sharp knife resting them on a 20 × 30 cm pan lined with parchment paper, leaving the cut part at the base. Place the swivels side by side keeping them at the same distance from each other.
Leave all the swivels to rise for about 20-30 minutes, covered with a cloth.
Once the leavening time has passed, bake in a static oven at 180 ° for about 35 minutes. Remove from the oven and let cool.
In a bowl, prepare the glaze by mixing the icing sugar with very hot water with a whisk.
Put the glaze in a piping bag, or pour it with a spoon to form many small random strips on the surface of the cake.
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