Wanting to try something different I made some Yeasted Apple Rolls. These rolls are a bread dough. That is then rolled out and filled with apple.
Although it takes time to make these rolls it is actually a simple recipe. Firstly I had to make the dough. Then it is necessary to proof the dough until it has doubled in size. As that happens I lightly caramelised the apples. I used Braeburn Apples. But you can choose whichever apples suit your preference.
Once proofed it was time to divide the dough into portions. Next it was necessary to roll out each portion. Then I had to cover the lower third with some apple. After that I needed to make slits in the upper third of the dough. The final step of that stage was to roll up the dough.
All that remained was to again proof the dough. Then it was time to egg wash and bake the rolls.
My rolls baked very well indeed. When I took them out of the oven I brushed over a little butter. That was to ensure a soft crust.
Once they had cooled on a wire rack I tasted them and was very pleased with the result.
A lovely soft roll with a slightly tart but sweet apple in the middle. I found them great for breakfast. But, of course, they would be good at any time.
Another very good dough recipe is Soft Burger Buns.
Yeasted Apple RollsCourse: Bread, PastriesDifficulty: Medium
135ml(1/2 cup + 1 tbsp) lukewarm water(40-42C/104-110F)
275g(1 2/3 cups, based on scooping packed flour into a 250ml cup) bread flour
3.5g(1/2 packet) active dry yeast
19g(1 1/2 tbsp) sugar
3g(1/2 tsp) salt
26g(1/2) beaten medium egg(large in USA) – keep the rest for egg washing later
12g(1/2 tbsp) oil
220g(2 small) peeled and cubed apples(weight after cubing)
25g(2 tbsp) sugar
1/5g(1/2 tsp) ground cinnamon
15ml(1 tbsp) water
- Place the yeast and a little of the sugar into the water and leave it for the yeast to activate, for about 10 minutes. It should become foamy on top.
- In the bowl of a stand mixer(you can make the dough by hand too) place the flour, sugar and salt and mix around.
- Add the water, oil and beaten egg.
- Knead, with the dough hook, on a low speed until the ingredients come together to for a shaggy dough.
- Increase the mixer speed to medium and knead for about 5 minutes, until the dough is quite smooth but still tacky. A windowpane test should allow the dough to be stretched until it is very thin before breaking.
- Take the dough out of the bowl and form into a ball then place into a lightly greased bowl.
- Cover the bowl with plastic wrap and place it in a warm place to double in size, it may take an hour or even longer, depending on room temperature.
- While the dough proofs place the sugar, cinnamon and water into a pan and bring to the boil, stirring.
- Add the apples and gently cook until any liquid released has almost entirely evaporated.
- Place the apples in a bowl and set aside to cool completely.
- Tip the proofed dough onto a floured surface and knock out the air.
- Divide the dough into 6 equal portions and shape into a ball. Leave to rest for 5 minutes.
- Roll out each portion into a rectangle(it doesn’t have to be precise), about 6 inches/15 cm wide, and slightly longer.
- Make about 5 slits in the top third of the dough, leaving a border above the slits.
- Place a line of apple on the lower third of the dough, leaving a border below.
- Brush the top border of the dough with egg.
- Fold the lower border onto the apple and roll up the dough, the egg brushed on the top border will allow it to seal.
- Place the rolled dough onto a parchment lined baking tray, slit side up, leaving a gap between each portion.
- Cover the rolled dough with some lightly oiled plastic wrap and leave it to proof again, until a finger pressed into the dough created a dent which slowly springs back when the finger is removed.
- Preheat the oven to 180C/160C Fan/350F.
- Brush the surface of the dough with egg.
- Bake the rolls in the oven for 30 minutes, covering with foil towards the end if they are browning too quickly.
- Remove the rolls from the oven and transfer to a wire rack to cool completely.