There's nothing like the smell of these Apple and Cinnamon scrolls. Just like the ones you buy at your favourite bakery but even better. The recipe may take a little bit of extra effort but the end results are well worth it. Your family will love them. Lorraine Tucker baked them for the team to welcome our newest member - Vicki Cain.
11/2 cups (375ml) warm milk
3 tsp dried yeast
1 tbsp caster sugar
4 cups (600g) plain flour
1/2 tsp salt
1 egg, lightly whisked
80g butter, melted
1/3 cup (70g) brown sugar
2 tsp ground cinnamon
1 granny smith apple, peeled, cored and finely chopped
1/4 cup (30g) walnuts, coarsely chopped (or you could use sultanas instead)
1/2 cup (125ml) golden syrup
Warmed apricot jam for glazing
Combine milk, yeast and sugar in a bowl. Set aside for 5 minutes until frothy.
Combine flour and salt in a bowl; make a well in the centre. Pour milk mixture and egg into the well; stir until well combined. Cover with plastic wrap and set aside for 40 minutes or until dough doubles in size.
Preheat oven to 200C. Brush a 22 cm round cake pan with butter; line base with baking paper. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Use a rolling pin to roll to a 3- x 40 cm rectangle. Brush with 1/3 of the melted butter. Combine sugar and cinnamon in a bowl. Sprinkle 1/3 of the sugar mixture over the dough. Fold a short side of dough over two-thirds of the filling. Fold remaining 1/3 over the top to enclose the filling. Roll the dough out to a 30 x 40 cm rectangle and repeat the filling and folding process twice.
Roll dough to a 30 x 40 cm rectangle. Sprinkle with apple and walnuts (or sultanas) and drizzle with half the golden syrup. Roll up the dough from a long side to enclose the filling. Cut log crossways into 8 portions. Arrange, cut side up, in a pan. Cover with plastic wrap and set aside in a warm place for 15 minutes to rise.
Drizzle over the remaining golden syrup. Bake in over for 5 minutes then reduce heat to 180C and bake for a further 30 minutes or until golden and cooked through. Remove from oven and glaze with a little warmed apricot jam. Set aside for 30 minutes then turn onto a wire rack.