The food blogger Antonella Audino offers us a delicious orange and apple cinnamon rolls, easy to prepare and with a wonderful flavor thanks to the combination of cinnamon and Sicilian orange marmalade from Agrisicilia.

Preparation time: 30 minutes Difficulty: 2 Portions: 22 x 35 pan

Ingredients for the dough

  • 500 g of 0 flour
  • 200 g milk
  • 1 egg
  • 100 g butter
  • 80 g butter
  • 80 g of sugar
  • 10 g of brewer’s yeast
  • 5 g of salt
  • 1 teaspoon vanilla extract

Filling for orange and apple cinnamon rolls

  • 150 g of Agrisicilia Sicilian orange marmalade
  • 3 apples chopped into pieces
  • 2 lemons – juice only
  • enough cinnamon
  • 1 tablespoon brandy
  • 1 knob of butter

Sugar icing

  • 1 egg white
  • 120 g icing sugar

Preparation with thermomix

  1. Melt the butter in the thermomix for 2 minutes at 90°, leave to cool. Add milk, yeast, sugar and egg 1 min speed 4.
  2. Add all the flour, salt and set SPIGA speed for two minutes, then 40 sec. speed 7.
  3. Take the dough, lightly finish it on the work surface dusted with flour, then place it in a bowl and round.
  4. Cover with cling film and let rise, it will take about 2 hours at 26°.

Preparation of brioche in a planetary mixer

  1. Place the melted and warm butter, milk, egg, sugar, brewer’s yeast into the bowl and mix with the leaf to mix the ingredients.
  2. Add the flour and knead with the spiral until the dough comes together and comes together to form a mesh.
  3. Remove the dough, place it in a bowl and round, cover with cling film, let it rise until it doubles in size, it will take about 2 hours at 26°.

Preparation of the filling

  1. Peel the apples, cut into pieces, sprinkle with lemon juice.
  2. Drain the juice and pour into a small pan with a knob of butter and a spoonful of brandy and sauté for a few minutes.
  3. When the dough is ready, divide it into two parts, roll out with a rolling pin to create a rectangle, distribute the Agrisicilia orange jam at least three cm from the edge, distribute the apples and cinnamon in the desired quantity according to your taste, but within the perimeter of the marmalade.
  4. Roll up tightly lengthwise, sealing the ends and crimping the edge to keep it sealed.
  5. To facilitate slicing, chill the roll for approximately 15 minutes. This will firm it up for clean cuts. Alternatively, use a cake lifter to transfer each slice to a parchment-lined baking sheet.
  6. Once all slices have been arranged on the baking sheet, allow the dough to rise for approximately one hour until doubled in size. Brush with milk and bake in a preheated static oven at 180°C for about 30 minutes

Frosting

  1. Beat an egg white until frothy and gradually add powdered sugar to make a frosting. Pipe it onto the dessert and bake for 3 more minutes.

Discover Sicilian orange marmalade