Apple and Cinnamon Twist Roll

Hoje para Jantar

If you happen to have a Thermomix, by all means use it to make the dough for this lovely loaf. Otherwise, you can easily achieve it by hand with a bit of vigorous kneading. The dough is layered with a fragrant apple filling that includes raisins and almonds, then rolled up into a log and formed into a coiled (or snail) shape. Brushing the bread with an egg wash about five minutes before it's finished baking helps achieve the desired golden brown crust.


  • 1 1/2 teaspoons dried yeast
  • 250 milliliters lukewarm water
  • 1 egg (beaten)
  • 500 grams flour
  • 2 tablespoons softened butter
  • 1/2 teaspoon salt
  • 2 tablespoons powdered milk
  • 1 tablespoon sugar
  • 4 apples (cubed)
  • 2 tablespoons unsalted butter
  • 1/2 lemon (juice)
  • 3 tablespoons brown sugar
  • 1 clove
  • 1 teaspoon cinnamon
  • 3 tablespoons almonds (coarsely chopped)
  • 1 egg yolk
  • 1 teaspoon water
  • 1 tablespoon brown sugar


  1. Dough Preparation:
  2. Mix the yeast with the water.
  3. Add the beaten egg, flour, butter, salt, milk, and sugar.
  4. Mix everything very well by hand until the dough doesn't stick to your fingers or the bowl.
  5. Transfer the dough to a floured surface and knead it for 10 minutes.
  6. Roll it into a ball and place it in a bowl.
  7. Cover with plastic wrap and let it rise in a warm place until it doubles in size.
  8. Thermomix Dough Preparation:
  9. Put the water in the cup and add the yeast.
  10. Heat for 3 minutes at 37 degrees Celsius, speed 1.
  11. Add the remaining ingredients and set for 3 minutes, cob speed.
  12. Filling Preparation:
  13. In a saucepan on medium heat, add the apples, lemon juice, butter, and sugar.
  14. Let it cook until the apple starts to get soft and the sauce gets creamy.
  15. Add the cinnamon, clove, raisins, and almonds. Mix.
  16. Set aside 1 tablespoon of almonds for decorating.
  17. Remove from heat and cool.
  18. Preheat oven to 200 degrees Celsius.
  19. On a floured surface, roll out the dough in shape of rectangle.
  20. Spread the filling on top.
  21. Carefully roll up the dough lengthwise.
  22. Make a slice down the center of the roll lengthwise without cutting the bottom.
  23. With one hand on each end, twist the right hand forward and the left hand backward.
  24. Roll it into a circle, and roll the ends to the middle, in the shape of a snail.
  25. Transfer the roll to a baking tray lined with parchment paper and sprinkle with the remaining almonds.
  26. Bake for 40 minutes or until cooked (check the the bottom).
  27. Gilding Preparation:
  28. Mix the egg yolk with the water and sugar.
  29. Remove the roll from the oven and brush thoroughly with this mixture.
  30. Bake for another 5 minutes.
  31. Remove from oven and cool on a rack.
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