We begin, oddly enough, not with the dough and raisins to soak, preferably overnight!

Getting to the test. I trust his bread maker (I have "Moulinex home brad"). The ingredients in the recipe specifies the order of bookmarks products for my stove. For other bread - lay in the manner recommended by the manufacturer. The "Dough" - "Basic". If knead by hand: warm the milk add sugar and yeast, let it sit a little, then add the salt, softened butter and gradually add flour. Put the dough in a warm place an hour and a half. During this time, make 2 of punching. (http://www.povareno k.ru/recipes/show/55 656/ - the same dough, just in different proportions, in case of need rolls a little more).

While the dough is mixed/rastai is, let's prepare the filling. Prepare large apples.

Remove from apples peel.

Cut in half, remove seed pods and cut the stalk.

Apples cut into medium size pieces.

Apples sent in a deep pan, add a tablespoon of honey and let it stew. If the apples will give the juice, add a little water and simmer until soft (it is important that the apples are NOT mashed potatoes).

Walnuts grind in a coffee grinder or finely chop with a knife.

In the prepared apples, add raisins, chopped walnuts and mix well.

By this time our dough. The dough may be sticky - this is normal, as for the amount of water a relatively small amount of flour, this dough will be surprisingly light, airy and elastic. If they do much, add some flour, do not punch the dough with flour to increase the density and it will not be gentle, try to add as little as possible, until the opportunity to work with him. Good flour hands, work surface of the table, the rolling pin (if necessary).

Detached from the test piece with a size slightly larger than a walnut, stretch it and spread the filling.

Zasiyaet edges and form a bun.

Rolls spread on a parchment lined and greased baking sheet. Send our cakes to the proofing in a warm place (mine is the oven with a minimum temperature of 50 degrees). As soon as the buns rasstalis - lubricated with egg or sweet tea and sent to be baked at a temperature of 200 degrees until Browning.