---

280 g all-purpose flour
1/2 teaspoon salt
125 ml milk
20 g yeast
30 g granulated sugar
1 sachet vanilla sugar
2 yolks
peel of one organic lemon
40 g softened butter

Filling:
3 apples
3 teaspoons granulated sugar
2 teaspoons rum
juice of one lemon
pinch cinnamon
45 g almond slivers
60 g coarsely chopped milk chocolate
60 g butter

0

---

Dough: Sift flour with salt; dissolve yeast in a little tepid milk, mix with granulated sugar and vanilla sugar, yeast and lemon peel and add to the flour. Add butter and knead either with a hand mixer or by hand until dough is smooth and elastic. Cover dough and allow to rest in a warm place for about 40 minutes.
For the fillling pare, core and thinly slice apples. Add granulated sugar, rum, lemon juice and cinnamon, allow to rest for 15 minutes. Roast almond slivers in a dry pan until golden brown, cool and blend with the chocolate.
Roll out dough to a thin rectangular and brush with butter. Drain marinated apples, spread them onto the dough and sprinkle with the almond-chocolate mixture. Roll in dough just like a strudel dough (like a snail), place in a well-buttered bundt cake pan and brush with the rest of the butter. Cover and leave the dough to rise to double its volume in a warm place for 30-40 minutes. Bake at 170° C approx. 35 minutes.

Tip:
At upper and lower heating bake on the lowest rack.