INGREDIENTS:
For the dough:
1 cup full cream milk
75g unsalted butter
70g sugar
10g of instant dry yeast (1 package)
1 large egg
480g flour
2 tsp salt
FOR THE FILLING:
4 apples (or 5 if they’re small)
4 tbsp butter
1 cup brown sugar
2 tbsp cinnamon
Salted Caramel Sauce
1 quantity Salted Caramel Sauce
DIRECTIONS:
Warm your milk and butter together to around 40°C. Stir in the sugar, then sprinkle the yeast on top of the liquid. Place your flour and salt into the bowl of a stand mixer. Make a well in the centre, then add in the egg and your milk mixture. Using your dough hook attachment, mix the dough together well until it starts to come away from the sides of the bowl. Remove from the mixing bowl and knead well on a floured surface for 5 minutes. The dough should be soft but not too sticky. Grease a large bowl with oil. Place your ball of dough in the bowl, coating it well with the oil on all sides. Cover with cling wrap and leave in a warm place for 1-2 hours, or until double in size. This is called “proving”. In the meantime, prepare the apples. Peel, core and dice the apples into small pieces. Sauté with 2 tbsp butter and 1 tbsp brown sugar. Cook for about 5 minutes, until fairly soft but not mushy. Drain the apples and set aside in a bowl to cool. Mix the remaining sugar and cinnamon together. Melt the remaining 2 tbsp of butter. Prepare your salted caramel sauce and set aside to cool. When the dough has doubled in size, place on a floured surface. Roll out to a rectangle approx 30 cm by 50 cm. Brush with the melted butter, then sprinkle half the cinnamon sugar mixture over. Spread your cooled apple pieces over this, then finish with the remaining cinnamon sugar mixture. Slice into 3,5 cm wide pieces. Place the rolls into the baking dish, leaving a little space in-between each one. Cover with cling wrap, then leave to rise for a second time until almost doubled, about 1 hour. Preheat the oven to 160°C. Bake the cinnamon rolls for 30-40 minutes, or until golden brown and no longer doughy. Allow to cool for 10 minutes, then pour the salted caramel sauce over the buns.
Reprinted with permission of The Sweet Rebellion to see more recipes. — Food24.
