For the bread dough
- Mix 250 g of flour with 1.5 dl of warm milk, 3 tbsp of sugar, 50 g of butter in small pieces, ½ tsp of salt and half a packet of freeze-dried yeast
- Knead until you obtain a smooth dough,
- Let rest for 1 to 1.5 hours, covered with a damp cloth in a room at room temperature.
For the filling
- Mix 100 g of ground hazelnuts, 50 g of raisins, 3 tbsp of sugar, 1 small grated apple, the zest of one lemon, the juice of half a lemon and 4 tbsp of cream.
- Roll out the bread dough to approximately 3 mm thick, forming a rectangle,
- Spread with quince jelly,
- Distribute the filling on top, leaving an empty border of approximately 5 mm
- Roll everything to form a long log
- Cut sections of approximately 2 cm and arrange them in a grape cluster shape on a baking tray lined with parchment paper. Leave approximately 1 cm of space between each piece.
- Place in a cold oven and bake for 30 minutes at 220°C.
When removed from the oven, glaze generously with icing sugar diluted in lemon juice.
