Dough
4 cups of all-purpose flour
3/4 cup of warm milk
1/3 cup of sugar
1/3 cup of butter, softened
1/4 cup of lukewarm water
1 teaspoon of salt
2 eggs
2 packets of active dry yeast (30g)
Filling
2 cups of milk
1/2 cup of sugar
1/2 cup of chopped black or white raisins
4 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
3 large egg yolks
3 green apples, peeled and cored, into thin slices
To dust
1/4 cup of sugar
Accessory
A large baking sheet greased with butter
Dough
4 cups of all-purpose flour
3/4 cup of warm milk
1/3 cup of sugar
1/3 cup of butter, softened
1/4 cup of lukewarm water
1 teaspoon of salt
2 eggs
2 packets of active dry yeast (30g)
Filling
2 cups of milk
1/2 cup of sugar
1/2 cup of chopped black or white raisins
4 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
3 large egg yolks
3 green apples, peeled and cored, into thin slices
To dust
1/4 cup of sugar
Accessory
A large baking sheet greased with butter
Dough
Dissolve the yeast in warm water
Mix the milk with the butter
Add the sugar, salt, eggs, and dissolved yeast
Gradually add the flour, kneading until smooth
Let it rest for 30 minutes
Filling
Cook all ingredients except apples and raisins over low heat, stirring, until thickened
Let it cool
Finishing
1
Preheat the oven to medium temperature
Divide the dough in half
Unroll each part into a rectangle of 25 x 35 cm
Spread the filling over each rectangle, leaving a border of 3 cm on each side
Distribute the apples and raisins
2
Roll up like a croissant, along the longer side
Fold the ends down to prevent the filling from escaping
Make diagonal cuts with a knife
Transfer to the baking sheet and dust with sugar
Bake for 30 minutes or until the top is golden brown.
