Sticky Cinnamon Scrolls with Black Salted Apple filling

27 Sep

Another week goes by – we’re now approaching week 32, and the belly grows just that tad heavier making it a tiny bit harder to function without tiring easily.

As of late, I seem to be doing this wierd thing of honing into other preggy bellies larger than mine and I think… will I even be mobile when I reach that stage. Perhaps I should look into hiring a crane soon.

I grovel to the boss to let me have Friday off, so after taking Jason to the train station, I carry sproggo  and my elephantine self (while humming “Good Vibrations”) to the supermarket. I have never shopped at the supermarket on a weekday before… let alone during the wee hours of a weekday (perhaps something that I will experience more of with Motherhood.) The patrons at this hour were little old women and men – pushing around trolleys that were twice their size and carefully scutinising fresh produce with squinty eyes.

An annonucement was made that there was cart full of fruit and veges available in the fresh produce section for $1 a bag. So, one could pick any fruit of veges they wanted from the cart, fill a plastic bag (but you must be able to tie the bag) and get the whole bag for  $1. The Old Biddies and Mrs Elephant approach the cart with slow but steady determination. I managed to get a whole bag of granny smith apples and another bag of assorted fruit and vege before getting shoved aside by seriously zealous old ladies.

Happy and content with my whole bag of $1 apples, Sproggo and I go home and we make the apple filling for some Sticky Apple Cinnamon Scrolls.

Black Salted Apple filling receipe adapted from Stephanie Alexander’s Cooking companion

Ingredients for black salted apple filling:

  • 180 grams Butter
  • 10 tbsp of dark brown sugar
  • 15 apples (peeled, cored and chopped into cubes)
  • 1 cinnamon stick
  • 1 vanilla bean (split down the middle)
  • 1 tbsp of black salt flakes

Method:

  1. In a sturdy cast-iron pot, melt the butter under low heat and add the sugar.
  2. Throw in the cinnamon stick and vanilla bean and stir with a wooden spoon.
  3. Add the apples and stir till the apples are coated with the sauce.
  4. Sprinkle the balck salt flakes over the top and stir through.
  5. Cover the apples and allow to cook for 10 minutes
  6. Remove the lid, stir the apples gently and let the sauce to thicken.
  7. Set aside to cool on the bench then transfer to a container and cool in the refrigerator.

Recipe for the Scrolls

Makes 2 loaves of sweet scrolls or 15 individual scrolls

Ingredients for the scrolls:

  • 400 grams Bakers flour (or plain flour)
  • 24 grams Fresh Yeast (or 8 grams Dried Yeast)
  • 6 grams salt
  • 40 grams caster sugar
  • 3 grams bread improver
  • 32 grams shortening / butter
  • 12 grams milk powder
  • 16 grams egg
  • finely grated rind from 1 lemon
  • + / – 216 grams warm water
  • Cinnamon Sugar
  • egg and milk wash
  • Silvered almonds

Ingredients for the sugar syrup:

  • 100 grams sugar
  • 125 grams water
Method:
  1. Preheat the oven to 220°C.
  2. Place the flour, yeast (if using fresh yeast, mix into a slurry with a little warm water), salt (away from the yeast), sugar, bread improver, butter and milk powder in a bowl of an electric mixer with a dough hook.
  3. Mix together for about 4-5 minutes at slow speed.
  4. Add the egg slowly into the electric mixer.
  5. Add the warm water slowly (leaving out just a little, taking into mind the amount of water you used to make the yeast a slurry) and allow the dough to come together. You can add more water if the dough looks a little dry or add a little more flour if the dough is a little too wet.
  6. Mix the dough at medium speed for 5-6 minutes.
  7. Remove the dough from the mixer.
  8. Flatten the dough a little on a flat surface and bring the dough together. (To do this, fold the edges of the dough into the centre, turn in over and round it with your hands)
  9. Leave the dough to rest for 30-35 minutes on a floured surface and cover with a damp tea towel.
  10. Now we shape the dough.
  11. Dust your worktop lightly with some plain flour.
  12. Flatten with dough with a rolling pin and pin it out evenly into a retangular shape.
  13. Take care to lift the dough off the bench and dust more flour if needed to prevent sticking.
  14. Continue to roll till you get a nice even rectangle.
  15. Sprinke Cinnamon Sugar all over the dough and top with the apple filling
  16. Sprinke sultanas over the top of the apples
  17. Starting from the bottom corner of the dough, start rolling into a scroll and the other side will follow.
  18. You can chose to cut the scroll up to make individual scrolls or simple cut into 2 and bake as a loaf.
  19. Place the  scolls on warm trays (greased) and cover with the damp tea towel for 20-25 minutes. (You may wish to cover the dough with a plastic container, sprinkle a few droplets of water on the tray and place the bread in a 30°C oven to get a better prove.)
  20. To check that the dough has been proved enough, gently poke your finger into the dough, making an indent. If the indent comes back but retains a little indent, your dough is perfect and ready to bake.
  21. Brush with the egg and milk wash and sprinkle with silvered almonds.
  22. Bake in a 220°C oven for 15 minutes. Turn oven down to 180°C and bake for another 10 minutes. Turn the oven off and leave for 10 minutes.
  23. In the meantime,  place the ingredients for sugar syrup in a sauce pan and bring to boil. *Note: stir to dissolve the sugar at the start but stop stirring before syrup comes to the boil, otherwise, it will crystalise and burn.
  24. Remove the bread from the oven.
  25. Brush the sugar syrup onto the bread to seal in the moisture.
  26. Place carefully onto a wire to cool.
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