Friday, January 11, 2013

Cinnamon & Apple Scrolls

Here's a yummy scrummy in your tummy recipe for fluffy apple and cinnamon scrolls...
I used a thermomix recipe which can be found here.

APPLE AND CINNAMON SCROLLS (Recipe for no Thermomix)
100g castor sugar 
330g warm milk
2tsp dry yeast
80g softened butter
650g bakers flour
1tsp salt
1 egg
Cinnamon apple sprinkle
2/3 cup brown sugar (can use more if desired)
2 tsps of cinnamon (can use more if desired)
1 apple grated or finely chopped

Place sugar, yeast and warm milk (I heat up in microwave for 1 min) in jug, stir then let sit for 10 mins in a warm area until frothy.

Place yeast mixture, butter, flour, salt and egg in TM bowl.  Mix well to combine. Knead for 10 mins.
Remove dough and let it rise for 60 minutes in bowl covered with clean tea towel, in a warm spot.
After dough has doubled in size, remove from bowl and divide into two.

Take one portion and roll it into a rectangular shape of 3mm thick.  Sprinkle 1/3 cup of brown sugar evenly over the dough (but leaving 1 to 2cm at the top of one long edge).  Sprinkle 1tsp cinnamon over the dough, then apple. 

Starting from one long edge roll the dough tightly to the other edge.  Press the dough together at the end to make sure it doesn't unravel.

With a sharp knife cut the dough on the cross section into 2 to 3cm scolls (depending on how fat you want your buns!)  Repeat with remaining portion of dough.
Place the scrolls spaced evenly apart into lined cake tins / oven trays 

Let rise again for 30 to 60 minutes to let them double in size.  You can leave them to prove longer than this if you have the time (it will make them fluffier!).  Bake in a hot oven at 200C for approximately 20 minutes until they are golden brown and delicious!

It's quite sad when a recipe takes half and day and then you over cook your second batch!!!

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