Apple and plum jam roll
Apple and Plum Jam Roll
I have made this roll several times, especially in autumn, when I have apples in the freezer and I feel like having a dessert that lasts for several days. It's a simple, soft dough that doesn't require much skill. Usually, I work with frozen fruits, but it also works with freshly grated apples. The plum jam gives that slightly tangy taste. The only part that requires patience is kneading, but everything else goes quickly.
Quick Info
Total time: about 2 hours
Preparation time (including kneading and rising): 1 hour
Baking time: 30-40 minutes
Servings: 3 rolls, 12-18 slices
Difficulty: easy, but requires a little patience
Recipe suitable for dessert, snack, or lunchbox
Ingredients
For the dough:
- 600 g flour
- 330 ml lukewarm milk
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons sour cream
- 1 cube fresh yeast (about 25 g)
For the filling:
- 1.5 kg grated apples (frozen or fresh)
- 100 g sugar
- 1 tablespoon ground cinnamon
- 1 jar of plum jam (400 g)
For finishing:
- 2 eggs for brushing
- granulated sugar for sprinkling
- oil for greasing the tray
- flour for dusting
- powdered sugar for dusting on top
Preparation method
1. I put the flour in a large bowl and added the salt. Separately, I mixed the yeast with the teaspoon of sugar until it became liquid. I made a well in the middle of the flour, poured in the yeast, and added the oil and sour cream on top.
2. I warmed the milk slightly, just to be lukewarm, not hot. I gradually poured it over the flour, mixing at first with a spoon, then with my hand, until a cohesive dough formed.
3. I kneaded for about 10 minutes until it easily detached from my hand and the bowl. I covered it with a towel and let it rise for 30 minutes in a warm place.
4. In the meantime, I prepared the filling. I placed the grated apples (drained if they were frozen) in a pot, added the sugar, and sautéed them over medium heat for about 15-20 minutes, until the juice reduced.
5. I removed the apples from the heat, let them cool for about 10 minutes, then added the cinnamon and plum jam. I mixed them well to combine. It's important that the filling is not hot when it reaches the dough.
6. After the dough has risen, I divided it into three equal parts. I did the same with the filling, estimating by eye.
7. On a floured work surface, I rolled out each piece of dough into a sheet about 1 cm thick. I placed filling on each, leaving about 1 cm free at the ends.
8. I rolled the sheets, but not too tightly, so they have room to rise. I pressed the edges at the ends to prevent the filling from leaking out.
9. I greased the tray with oil and dusted it with flour. I placed the three rolls side by side. With a knife, I made shallow cuts on each, about 1 cm apart. They should not be cut deeply, just on the surface.
10. I beat the eggs and brushed the rolls, then sprinkled granulated sugar on top.
11. I placed the tray in the preheated oven at 180°C, on the middle rack. I left them for 30-40 minutes until they formed a crust and browned.
12. After baking, I let the rolls cool in the tray. I removed them and placed them on a platter. I dusted with powdered sugar and, after they cooled completely, I sliced them, following the cuts.
Why I make the recipe often
I like that it keeps well for a few days and is good even the next day, even cold. It slices nicely, doesn't dry out too quickly, and is suitable for breakfast, lunchbox, or as a quick dessert after a meal. If I have apples and jam, it doesn't require special shopping.
Tips and variations
Tips
- Frozen apples must be well drained before sautéing; otherwise, the filling will be too watery.
- If you don't have much space on the work surface, roll out and fill one at a time.
- Don't roll too tightly, so the dough can rise while baking.
Substitutions
- You can use apricot jam or walnut plum jam, but the final taste will be different.
- The sour cream in the dough can be replaced with full-fat yogurt if you don't have it on hand.
Variations
- You can add coarsely chopped walnuts to the filling, as desired.
- If you want to omit the egg, you can brush the roll with a little milk or sugar water.
Serving ideas
- It's good plain, with coffee or tea.
- It can also be served with whipped cream, but I usually don't add anything.
Frequently asked questions
Can I use only jam, without apples?
No, the filling is based on the combination of sautéed apples and jam. Just jam would make the roll too sweet and soggy.
Do I have to use fresh yeast?
The recipe is designed with fresh yeast, but dry yeast can also be used. 7 g should be sufficient.
Can I freeze the roll after baking?
I do not recommend it, as the texture becomes wetter after thawing. It’s better to keep it in the fridge for a few days.
Can I use another cinnamon or omit it?
If you don't want cinnamon, you can omit it entirely. You can try vanilla, but the taste will not be the same.
Nutritional values
Estimate for one slice (out of 18):
Calories: approximately 160 kcal
Protein: 3 g
Carbohydrates: 33 g
Fat: 2.5 g
The values are indicative, depending on how much filling ends up on each slice and how much sugar is used at the end. It’s a dessert with moderate sugar content, based on fruits.
Storage and reheating
The roll keeps at room temperature, covered, for 1-2 days, or in the fridge for up to 4 days. It can be briefly heated in the oven or microwave, but it's also good cold. If it dries out at the ends, the slice can be wrapped in foil for a few hours. The roll is not suitable for freezing after baking.
Ingredients: For the dough: 600 g flour, 330 ml milk, 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons sour cream, 1 cube fresh yeast. For the filling: 1.5 kg grated apples, 1 tablespoon ground cinnamon, 100 g sugar, 1 jar of 400 g plum jam, 2 eggs for brushing, granulated sugar for sprinkling on the rolls, oil for greasing the tray, flour for dusting the tray, powdered sugar for sprinkling on the rolls.
