This recipe combines the light pastry of cinnamon rolls and caramelised apples which go of course brilliantly with cinnamon spice.
Ingredients
For the caramelised apples
- 4 apples, cored, peeled and chopped in very small dice
- 100g sugar
- 150g butter
For the pastry
- 250ml milk, tepid
- 2 tsp dried yeast
- 200g caster sugar
- 2 eggs
- 1 tsp fine salt
- 525g strong flour
- 125g unsalted butter, soft
- 2 tsp ground cinnamon
- Icing sugar for dusting
Method
In a pan, put the sugar and bring to a low to medium heat to caramelise. When the sugar is a deep golden colour, add the butter and whisk to incorporate. Add the chopped apples and cook for 3-4 minutes, stirring all the time to coat with the caramel.
Grease a cake tin with a loose bottom of 25-30cm diameter.
To make the pastry, Put the warm milk in a bowl and add the yeast and a tbsp of the sugar and stir to melt the yeast. Whisk lightly the eggs and add to the milk. Add 100g of the sugar and salt and add the flour while mixing with your hands until you have a soft dough. Add half of the butter and continue kneading for 3-4 more minutes. Add a little more flour if it is too sticky to handle.
Turn out the dough onto a floured surface and roll to a thickness of 3mm to form a large oblong. Spread the other half of the butter and sprinkle with the cinnamon and the remaining sugar. Top with the caramelised apples. Roll the pastry to form a long sausage and cut into slices of around 2cm wide. Place the slices, cut side up, on the bottom of a the cake tin close to each other but bearing in mind that the pastry will rise so leave a little room between the slices. If you have any slices left over, you can just bake them as they are on a baking tin lined with some baking paper.
Cover the pastry slices with some cling film and a towel and leave to rise for approx. 30-45 minutes.
Preheat the oven to 180 and bake for 45 minutes. Remove the cake from the tin, transfer onto a cake stand and dust with some icing sugar. Enjoy with a cup of tea!
