In a bowl pour warm water, add yeast and sugar, stir until dissolved. Put in a warm place until frothy.

To the yeast mixture add the salt and pour in vegetable oil. Gradually add 1 Cup sifted flour and stir with a spoon. Then gradually add the remaining flour, hands knead the dough. The dough should be smooth, moist but not sticky. If the dough sticks, then fill up with more flour and knead until right consistency. The dough cover with a cloth and leave to rise in a warm place. When the dough will increase in 1,5 times, it again, knead well, again cover with a cloth and leave to secondary approach.

While our dough is suitable, let us filling. Lemons wash and boil in plenty of water about 10~15 minutes. Pour the lemons with cold water and leave to cool. Then, cut each in half, choose seeds and squeeze the juice (we will need it for the glaze).

Grind the lemon peel in a meat grinder through a fine lattice, previously well wrung out of them, so there's no excess liquid.

Wash the apples, remove the core and grate on a coarse grater. Through a meat grinder apples don't need to miss, otherwise you get a watery slurry that will not give the test properly baked. Mix with the lemon peel and sugar (sugar adjust to taste and depending on sweetness of apples). Add the cinnamon and raisins.

Roll the dough into a rectangle with a thickness somewhere in half an inch and put the stuffing in a thin layer.

Rolled into a roll, using a sharp knife, place into pieces with a thickness of 3-4 cm.

Form, liberally lubricated with vegetable oil. The walls of each piece dipped in oil and put cut up.

Put in a warm place until the dough has come and to turn on the oven to 200 *C.

Bake for about 40 minutes, guided by your oven. At this time, make the syrup. In a small pan bring to boil 4 tsp lemon juice 4 tsp. brown sugar and, stirring, cook until the sugar is dissolved.

The finished rolls remove from oven and immediately brush with syrup, the preferred silicone brush. The flavor is just incredible! Help yourself!