Mediterranean Summer Salad


3 1/4 cups flour (more or less as needed)

1/4 cup sugar

2 1/4 teaspoons dry active yeast

1 teaspoon salt

1 cup milk, lukewarm

1 egg, room temperature

1/4 cup butter, room temperature

3 apples, finely diced

1/4 cup butter

1 cup packed brown sugar

1 teaspoon cinnamon 1/2 teaspoon vanilla

1/2 cup chopped peacans (optional)

In a large bowl, mix 2 cups flour, sugar, yeast and salt, add lukewarm milk, egg, and butter.

In the bowl of a stand mixer with a mixing attachment, mix until ingredients are beginning to clump together.

Scrape the sides and add remaining flour, 1/2 cup at a time, mixing until dough is sticking together.

Or use your hands to mix and knead the dough together – it should be workable and have some elasticity.

Put dough into a large greased bowl and cover with plastic wrap, then let rest in a warm spot for one hour.

When dough has rested one hour and risen double, punch it down and fold into the middle, making it a ball again.

Cover again, with corner side down, and let rest for 30 minutes.

While dough is rising, saute apples, butter, sugar, cinnamon and vanilla together in a pan over low heat.

Simmer together for 10 to 15 minutes, until apples are tender and mixture has thickened slightly, then add peacans and set aside.

Roll dough into a 9" × 15", then pour 1/3 of apple mixture onto dough and spread it evenly.

Starting at the wide end, roll dough with the apple mixture inside.

When dough is rolled up, use a knife to cut it into 12 to 16 rolls and them into a buttered ovenproof fry pan.

Leave some room between each roll for the dough to rise.

Preheat oven to 350, then cover the rolls and let rise again for 30 minutes.

When risen, pour 1/3 of apple mixture on the rolls and top with peacans.

Bake for 15 to 25 minutes, or until lightly browned and baked through. Enjoy!
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