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Toffee apple buns
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Total Time:
1 hour
Ingredients:
  • 500 g strong white bread flour plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • oil for greasing
  • 100 g dried apple slices
  • 4 eating apples
  • 1 level tablespoon ground cinnamon
  • 1 tablespoon vanilla bean paste
  • 100 g demerara sugar plus extra for dusting
  • 100 g soft unsalted butter plus extra for greasing
Instructions:
  • Combine the flour and 1 level teaspoon of sea salt in a large bowl, creating a well in the center. In a jug, mix the yeast into 300ml of lukewarm water and let sit for a few minutes. Gradually pour the mixture into the well, incorporating the flour from the edges to form a dough. Knead the dough on a floured surface for 10 minutes until smooth and springy. Lightly oil the bowl, return the dough, cover with a damp tea towel, and let it double in size in a warm place for about 1 hour. Finely chop the dried apple and thinly slice the fresh apples after peeling, quartering, and coring them. Combine all apples with cinnamon, vanilla, and sugar in a bowl. Stretch the dough on an oiled surface to 30cm x 50cm. Spread butter evenly, top with sugared apples and juices, then roll up from the long side. Cut into 12 pieces, butter a 28cm non-stick ovenproof frying pan and sprinkle with sugar. Arrange rolls in the pan with swirl side up, cover with a damp tea towel, and let them rise in a warm place until doubled in size. Preheat the oven to 180°C/350°F/gas 4, and bake the buns at the bottom of the oven for approximately 30 minutes until golden and sticky. Serve after turning out onto a board.

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