Apple Cinnamon Scrolls
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Method
Combine the flour and yeast in a mixing bowl, making a well in the centre.
Warm the milk in the microwave for 30 seconds, then pour the milk and yoghurt into the well and mix to combine into a dough.
Knead the dough on a lightly floured bench for approximately 10 minutes.
Spray a clean mixing bowl lightly with olive oil. Place the dough in the bowl and cover with a damp cloth or tea towel.
Leave the dough in a warm spot to prove four about 1 hour – it should increase in size.
Just before the hour is up, preheat the oven to 200°C (fan forced) and peel, core and finely dice the apple.
Knead the dough for another few minutes, then roll into a rectangle approximately 20cm x 35cm.
Evenly distribute the apple, and spinkle the cinnamon over the dough.
Roll the rectangle up to form a log.
Slice into 4 even pieces and place in a baking tray lined with baking paper.
Bake for approximately 25-30 minutes, then set aside to cool for a few minutes before serving.
Ingredients
Directions
Combine the flour and yeast in a mixing bowl, making a well in the centre.
Warm the milk in the microwave for 30 seconds, then pour the milk and yoghurt into the well and mix to combine into a dough.
Knead the dough on a lightly floured bench for approximately 10 minutes.
Spray a clean mixing bowl lightly with olive oil. Place the dough in the bowl and cover with a damp cloth or tea towel.
Leave the dough in a warm spot to prove four about 1 hour – it should increase in size.
Just before the hour is up, preheat the oven to 200°C (fan forced) and peel, core and finely dice the apple.
Knead the dough for another few minutes, then roll into a rectangle approximately 20cm x 35cm.
Evenly distribute the apple, and spinkle the cinnamon over the dough.
Roll the rectangle up to form a log.
Slice into 4 even pieces and place in a baking tray lined with baking paper.
Bake for approximately 25-30 minutes, then set aside to cool for a few minutes before serving.
