Apple & Cinnamon Scrolls

This recipe will make 1 tray of Apple and Cinnamon scrolls in our Multipurpose Baking Tray approx. 20cm x 30cm x 4cm.    

Dough 

Dry Ingredients 

450g SNK Sweet Bread Mix

3 tsp SNK Active Dry Yeast 

3 tsp Dutch Cinnamon

3 tsp Mixed Spice

¼ tsp Ground Cloves (optional) 

 

Liquid Ingredients 

300-320mls very warm water

1tbs soft butter

 

Filling 

50g Melted butter

1 small can pie apple

Handful of walnuts

Dutch Cinnamon to sprinkle 

 

Glazes 

Milk & Sugar glaze (brush on before cooking) - Mix 1tbs of milk with 1 tsp of sugar. 

Sticky, Spicy Glaze (brush on buns or loaves while they are still hot) – (enough glaze for about 3 dozen buns or scrolls, store in fridge for later use.) Measure into a screw top jar or container, 1 generous Tbsp of fondant icing, 1 Tbsp boiling water, ½ tsp Dutch cinnamon and ½ tsp mixed spice, screw on lid and SHAKE.  Should be a thick syrup. 

Baker’s Icing to Finish

3-4 Tbsp Baker’s Icing and thin with a little boiling water. 

Drizzle over cold scrolls. 

 

Preheat oven 180-200*C / 160-180*C fan forced

Method 

Mix

1. Mix all the dry ingredients.
2. Make a well in the dry ingredients. 
3. Pour in most of the water, add the butter, mix thoroughly, add enough of the remaining water to make a firm dough. 
4. Oil your bench. 

Stretch & Folds

1. Use your dough scraper to scrape all the dough out onto your oiled surface.
2. Gently press dough down to a rectangle. Do at least one round of “Stretch and Folds”, with damp hands pull the dough up gently on each side and fold and press into the centre of the dough. Tip the dough over and place back into your lightly oiled bowl.  
3. Place a plate or thick towel on top of the bowl to keep the dough warm.  Leave the bowl in a warm place for about 20 mins. 
4. Tip the dough out and do a second round of “Stretch and Folds” and return the dough to the bowl. 
5. Leave the dough in a warm place until the dough doubles in size. 

Shape your Dough

1. Prepare the baking tray, line the base with baking paper or baking mat, brush the sides well with oil. 
2. When the dough has doubled in size, turn out onto a well-floured bench flip to flour both sides. 
3. Roll the dough out on your floured bench, into a large rectangle about 40cm x 30cm. 
4. Brush with melted butter, dot on the drained apple pieces and sprinkle with chopped walnuts and Dutch Cinnamon. 
5. Roll up the dough into a long tight cylinder. 
6. Using your dough chopper, gently cut the roll across the centre, making 2 logs. 
7. Cut each log in half again and then each quarter into three slices, this will give you 12 scrolls. 
8. Place them evenly into the Baking Tray, swirl side up, they will not touch one another at this stage but as they rise, they will join a bit. 
9. Brush with milk/sugar glaze and leave to double in size. 
10. Can sprinkle with flaked almonds if liked or chopped walnuts. 

Bake

1. Place the tray in the middle of a pre heated oven and cook for 25-30 minutes or until golden brown, you may need to cover with foil if the top is browning too quickly. 
2. When cooked turn out onto a cooling rack, flip right side up, brush with sticky spicy glaze, and when cold, drizzle with soft Baker’s Icing. Can sprinkle with extra cinnamon or chopped walnuts or flaked almonds.