Flour
3/4 cup of wheat flour
1/2 cup of milk
1/3 cup of sugar
1/3 cup of butter
1/4 cup of warm water
1 tablespoon of grated lemon zest
1 teaspoon of salt
1 egg
1 packet of active dry yeast (15g)
Filling
1 cup of black currant preserves
2/3 cup of water
1/3 cup of sugar, powdered
1 tablespoon of lemon juice
1 green apple, peeled and cubed
For brushing
2 tablespoons of flour
1 tablespoon of butter
Flour
3/4 cup of wheat flour
1/2 cup of milk
1/3 cup of sugar
1/3 cup of butter
1/4 cup of warm water
1 tablespoon of grated lemon zest
1 teaspoon of salt
1 egg
1 packet of active dry yeast (15g)
Filling
1 cup of black currant preserves
2/3 cup of water
1/3 cup of sugar, powdered
1 tablespoon of lemon juice
1 green apple, peeled and cubed
For brushing
2 tablespoons of flour
1 tablespoon of butter
Dough
Melt the butter with the flour, salt, and milk
Let it cool
Dissolve the yeast in warm water
Add the egg, lemon zest, and warm milk
Mix well
Gradually add the flour, mixing until a firm dough forms
Knead the dough until smooth
Form into a ball, cover, and let rest until doubled in volume
Filling
Mix all ingredients together
Cook over high heat, stirring, until thickened
Let cool
Roll out the dough to a 35 cm x 40 cm rectangle
Cut three strips lengthwise
Spread the filling over them
Roll up like a roulade
Place in a greased baking dish and let rise
Preheat oven to medium temperature
Brush with butter and dust with flour
Bake for 40 minutes or until golden
Let cool.
