Sweet Rolls with Vanilla Cream and Apples

How to prepare sweet rolls with vanilla cream and apples

1. In a cup, mix the warm milk with yeast and a pinch of sugar. Cover and leave in a warm place until it forms some foam on top (about 10 minutes).
2. In a stand mixer, add the starter from above, the egg, then the flour mixed with sugar and salt. Knead the dough for 3 minutes until elastic.
3. With the mixer running, add the butter in small portions, adding each portion after the previous one is completely mixed into the dough. This step will take another 3 minutes.
4. Place the dough in a bowl greased with oil, cover with plastic wrap, and let rise in a warm place (26-30C) for 1 hour.
5. While the dough rises, prepare the vanilla cream following the steps here, the only difference is we're making half a portion and using less cornstarch so the cream comes out softer.
   Transfer the warm cream to a pastry bag, it will be easier to pipe into the rolls than using a spoon.
   * the cream can also be prepared a day ahead
6. For the crumb, mix the melted butter with flour, sugar, and cinnamon. Then with your hand or a fork, rub and break up the mixture well. You'll get something similar to fine breadcrumbs.
8. Peel and core the apples and cut into small cubes. Sprinkle with lemon juice and mix well - this step will prevent or reduce oxidation.
9. Melt the butter in a pan and add the apples and sugar. Saute, stirring occasionally, for 5 minutes until the apples release a lot of juice into the pan. Add the anise and cinnamon at the end. Taste the apples and add more sugar or spices if desired, to your liking.
10. Pour the apples into a strainer set over a bowl to collect the sauce from them. Let the apples drain until needed.
11. When the dough has risen, turn it out onto a work surface dusted with a little flour and divide it into 6 equal pieces (first into 2 pieces, then each piece into 3).
12. Shape each piece into a ball. Place the balls on a baking tray lined with parchment paper, spaced apart from each other.
14. With the bottom of a glass dusted with flour, press firmly on each ball, in the center. The bottom of the glass should be smaller than the diameter of the ball. You'll create a large crater in the center. If the craters aren't well defined, you can press the edges with your finger after lifting the glass.
15. Fill the craters to the top with vanilla cream. Place little mounds of apples on top of the cream.
    * you don't need to use all the cream, just fill the craters to the top
16. Brush the edges of the rolls (the border around the cream) with warm milk. Sprinkle as much crumb as possible on the brushed edges.
17. Put the tray in a bag and let the rolls rise for 30 minutes.
18. Meanwhile, preheat the oven to 180C, top and bottom heat.
20. Bake the rolls at 180C for 20-30 minutes. Check them after 20 minutes and when they're nicely golden, take them out.
21. Let cool slightly, then with a silicone brush, brush the apples with the sauce collected from the apples. The apples will become glossy.

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