Their airiness, the typical and slightly sour taste make the apple swirls a popular yeast dough classic. Professionals know two methods for the production of sweet yeasted dough: with or without pre-dough.
For the yeast dough without pre-dough, all ingredients are mixed and kneaded into a dough (“direct guidance”). With the “indirect method” you first prepare a pre-dough from part of the flour, the yeast and the liquid (usually milk), which is left to stand for a while. During this time, the pre-dough matures: the flour swells, the yeast multiplies, flavor is developed and the later main dough becomes more active.
As soon as the pre-dough forms a dome-shaped and coarse surface (which collapses when you press it with your finger), the pre-dough has reached the optimum maturity and is ready to be processed with the remaining ingredients into the main dough.
For a dough weight of 1125g / 22 pieces – 50g of dough
- 140g Wheat flour Type 700
- 140g Warm milk (30-35°C)
- 16g Yeast
- 7g Honey
Maturity time: 40-60 minutes DT: 30°C
After mixing, place it in a warm spot to rise.
- 303g Mature pre-dough
- 460g Wheat flour / Type 700
- 100g Whole eggs (2)
- 40g Yolks (2)
- 60g Brown sugar
- 150g Soft butter (room temperature – NOT LIQUID!)
- 12g Salt
- + zest from half an orange
Mixing time: 7 minutes slow / 6 minutes fast
- 3-4 Apples (peeled and finely chopped)
- Some sugar and cinnamon (or depending on the season, gingerbread spice or Stollen spice!)
- Melted butter
- Coarse sugar
- Mix the mature pre-dough and other ingredients into a smooth, supple and well kneaded dough.
- After kneading, allow 15 minutes for the dough to mature.
- Divide the dough mass into 22 equal-sized pieces and roll into round dough balls.
- Cover for a further 15 minute rest.
- Now the dough balls are rolled into flat ovals (see Video – here).
- Lay the dough out lengthwise, place a strip of apple filling down the middle, fold the dough over once and then roll up into a snail.
- Place on a baking tray with plenty of space between, cover and let them rise in a warm spot.
- Once ¾ proofed the apple swirls are baked at 210°C reduced to 190°C for about 7-8 minutes until golden brown.
- While still warm, brush with a thin layer of melted butter and coat with coarse sugar.