Like everything new year's, baking seems the most magical, fragrant, festive. It will not yield, except that only Easter cakes. I suggest that you please your guests with a tea party with these buns. They will love it, I guarantee.
Wash the apples.
Melt the butter.
Soak raisins in brandy.
In a bowl, mix warm milk, sugar, yeast, 1 tbsp. flour (from the total amount). Put the dough for 10 minutes in a warm place.
Mix the flour, salt, add the sourdough, mix until smooth.
Add the butter, knead the dough until elastic and soft.
Remove to a warm place, covered with plastic wrap, for 1 hour.
After an hour, knead the dough.
Roll out the dough into a layer, 35 / 22 cm..
Brush with soft butter and sprinkle with brown sugar.
Scatter the "cognac" raisins. Roll it up.
Cut the apples in half, remove the flesh, making cups.
Place in a baking tray.
Roll cut into 6 identical parts, put in Apple cups, cover with film. Leave for proofing, 20-25 minutes, in a warm place.
Before baking, grease the blanks with a mixture of milk and yolk, sprinkle with brown sugar.
Bake for 30 minutes, at 190 degrees, until nicely browned.
Focus on the features of your oven.