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Apple and cinnamon golden syrup scrolls
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Prep Time:
150 minutes
Cook Time:
35 minutes
Total Time:
185 minutes
Indulge in the comforting flavors of apple and cinnamon swirls that are perfect for a portable treat.
Ingredients:
  • 375ml milk
  • 3 tsp dried yeast
  • 20.00 gm caster sugar
  • 600g plain flour
  • 1.20 gm salt
  • 1 egg, lightly whisked
  • 80g butter, melted
  • 70g brown sugar
  • 5.00 gm ground cinnamon
  • 1 granny smith apple, peeled, cored, finely chopped
  • 30g walnut
  • 125ml golden syrup
Instructions:
  • In a bowl, mix together milk, yeast, and sugar. Let it sit for 5 minutes until it becomes frothy.
  • In a bowl, whisk together flour and salt creating a well in the center. Pour in the milk mixture and egg, then stir until fully combined. Cover the bowl with plastic wrap and let the dough rise for 40 minutes until doubled in size.
  • 1. Preheat your oven to 200°C and prepare a 22cm round cake pan by brushing it with butter and lining the base with baking paper. 2. On a lightly floured surface, knead the dough for 5 minutes until it is smooth and elastic. 3. Roll out the dough using a rolling pin to create a 30 x 40cm rectangle. 4. Brush the dough with 1/3 of the melted butter. 5. In a bowl, mix together the sugar and cinnamon, then sprinkle 1/3 of this mixture over the dough. 6. Fold one short side of the dough over two-thirds of the filling. 7. Fold the remaining 1/3 over the top to enclose the filling. 8. Roll out the dough again to a 30 x 40cm rectangle and repeat the process of adding the sugar mixture and folding twice more.
  • Roll out the dough into a 30 x 40cm rectangle. Sprinkle with apple and walnuts, then drizzle with half of the golden syrup. Roll the dough tightly from one long side to seal the filling inside. Cut the log into 8 pieces and place them in a pan, cut-side up. Cover with plastic wrap and let it sit for 15 minutes to rise.
  • Drizzle the remaining golden syrup over the top. Bake in the oven at 180°C for 5 minutes, then lower the heat and continue baking for 30 minutes until golden and cooked through. Allow to cool for 30 minutes before transferring to a wire rack.

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