Apple, caramel and spice scrolls
Servings Prep Time
16scrolls 30mins
Cook Time Passive Time
25mins plusstanding time
Servings Prep Time
16scrolls 30mins
Cook Time Passive Time
25mins plusstanding time
Ingredients
Instructions
  1. Combine yeast, 1 tablespoon sugar and milk in a jug. Cover and stand for 15 minutes or until frothy. Sift flour into a large bowl. Add salt and 2 tablespoons sugar and stir to combine. Make a well in the flour mixture. Add yeast mixture, egg and 60g butter and stir to combine. Transfer dough to a lightly floured surface and knead until smooth and elastic. Transfer dough to an oiled bowl. Cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
  2. Meanwhile, heat honey, half the mixed spice, 60g butter and ΒΌ cup sugar in a small saucepan until smooth and combined. Grease 2 x 20cm (base measurement) square cake pans. Pour half the honey mixture into each pan. Press walnuts evenly over honey mixture.
  3. Turn dough onto a lightly floured surface. Roll into a 45cm x 30cm rectangle. Using fingertips, spread dough with remaining butter (30g), then sprinkle with remaining sugar (1/4 cup). Toss apples with remaining mixed spice to coat. Scatter apple mixture over dough. Roll up dough, from one long side, to form a long log and enclose filling.
  4. Trim ends. Cut log into 16 even slices. Place scrolls, cut side up, in pans. Cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
  5. Meanwhile, preheat oven to 200C/180C fan-forced. Bake scrolls for 20-25 minutes or until golden and sauce is bubbling. Stand scrolls in pan for 5 minutes before inverting onto a wire rack to cool slightly. Serve warm.
Recipe Notes

You can replace honey with golden syrup.

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