Stuffed Bread Rolls

Ingredients

• 4 pcsRoll
• 150 gBread crumb
• 400 gApple
• 55 gSugar
• 2 gLemon zest
• 51 gEgg yolk
• 2 pcsEgg
• 200 mlMilk
• 60 gAmarettini
• 60 gButter
• 150 mlCream
• 2 gVanilla
• 100 gRose hips

Instructions

1. 1

   Cook the apple compote

   • Peel, core and chop the apples.
   • Cook with 30 g sugar and the zest of half a lemon over medium heat until soft, then mash slightly. Let cool.
2. 2

   Prepare rolls

   • Cut off the crust (top) of 4 round rolls, halve them and hollow out the insides. Reserve the crumbs.
   • Soak the hollowed roll shells briefly in 100 ml milk, then drain.
3. 3

   Make egg‑milk filling

   • Warm 100 ml milk with 15 g sugar in a small pot.
   • Whisk 3 egg yolks with some breadcrumbs, temper with the warm milk and heat gently until the mixture thickens (do not boil).
   • Cool slightly and fold in the apple compote and 60 g crushed amarettini or sliced almonds.
4. 4

   Fill and close rolls

   • Fill the roll shells with the compote mixture.
   • Place two filled halves on top of each other and brush the edges with beaten egg (from 2 eggs) to seal.
5. 5

   Coat and fry

   • Dip the closed rolls briefly in beaten egg.
   • Fry in 60 g clarified butter in a skillet over medium heat until golden on all sides (2–4 min per side). Drain on paper.
6. 6

   Foam sauce & serve

   • Whip 150 ml cream with 10 g sugar and vanilla until airy (soft peaks) or prepare a warm vanilla custard as an alternative.
   • Serve rolls topped with rose‑hip jam (about 25 g per portion) and a spoonful of the whipped cream.