Apple Cinnamon Roll

Recipe by Amy Beh

Ingredients

Filling
1 Granny Smith apple
15g castor sugar
1/4 tsp salt
15g butter
Dough
240g high protein flour
40g plain flour
2 tbsp milk powder
1/2 tsp bread improver
9g instant dried yeast
50g castor sugar
20g butter
85g lukewarm water
85g lukewarm fresh milk
20g melted butter for brushing
Cinnamon powder and icing sugar combined
Glaze (beaten)
1 egg yolk
1 tbsp water

Method

For the filling: Skin, core and dice apple. Melt butter in a non-stick pan. Add the apple, sugar and salt. Cook for 4–5 minutes until apple turns slightly soft. Puree the cooked apple in a food processor.
For the dough: Sift flour into a large mixing bowl. Stir in milk powder, bread improver, sugar and yeast. Make a well in the centre and pour in combined milk mixture and butter. Mix to form a soft dough.
Knead the dough for about 10–12 minutes until no longer sticky to the touch. Place dough in a covered bowl to rise until double in bulk. This takes about 30–40 minutes.
Punch down the dough. Roll out on a floured surface into a flat rectangular sheet. Brush lightly with melted butter. Sprinkle with combined cinnamon powder and icing sugar. Apply a light layer of apple puree. Sprinkle with a little more of the cinnamon powder mixture. Roll up tightly.
Cut into 6 equal portions. Place each portion into an aluminium tart casing. Leave aside to prove until double in size.
Bake in a preheated oven at 190°C for about 15 minutes. Immediately after baking, brush the rolls with beaten egg yolk and sprinkle lightly with icing sugar.