When apples are in season, it’s time to make apple scrolls! Jo’s recipe adds a hint of spice to make everything extra-nice.
The orchard has begun to bear some serious fruit. After last year where we got half a dozen apples, I wasn’t quite ready for the sudden influx of apples this year.
Fortunately apples are one of the kids favourite foods, and the apple slinky machine is getting a good work out. Our apples are heritage varieties – sweet and full of robust flavour – and they are picked when they are ripe (unlike the supermarket versions). Despite the kids’ best efforts, there is still more apples than we can eat quickly, so I’m looking for other ways to use them up.
I have plans to cook a whole lot of them up into apple sauce to have with roasted pork over the coming months. I just need to get my act together. In the mean time, I made some of these apple scrolls. The kids are back at school this month, so a plate of apple scrolls is just the most fantastic after-school treat to see them through.
Try this one too: Besto scrolls: simply the best pesto and cheese scrolls recipe
Apple scrolls with a hint of spice
- 75g butter
- 300ml milk
- ¼ cup caster sugar
- 2 teaspoons dried yeast
- 1 egg
- 2 teaspoons mixed spice
- 4 cups (500g) plain flour
- 1 teaspoon salt
- 2 apples (any variety in season)
- ⅓ cups brown sugar
- 1 cup icing sugar
Place the butter and milk in a saucepan. Heat on a low heat until the butter melts.
Place the butter, milk, yeast, and sugar into a bowl. Stir and allow to sit for 5 minutes until the mixture froths slightly.
Beat the egg with a fork in a small bowl.
Add the egg to the milk mixture.
Add in the mixed spice, flour and salt to mixture. Bring all the ingredients together to form a smooth dough.
Knead on a bench for 5 minutes until the mixture is stretchy and smooth.
Place in the dough back into the bowl, cover, and place in a warm place to allow the mixture to rise for 60 minutes.
Peel, core, and dice the apples.
Turn out the dough again and knead to squash out all the air.
Use a rolling pin to roll the dough into a large rectangle approximately 1cm thick.
Spread the brown sugar and diced apple over the dough.
Roll up the dough.
Cut into 3cm thick slices.
Place each slice on it’s side on a lined baking tray. Leave a space between each slice.
Place the baking trays in a warm place for 30 minutes to allow the dough to rise.
Preheat the oven to 190*c.
Bake the scrolls for 20 -25 minutes.
When cooled slightly, combine the icing sugar with a little hot water to form some icing and drizzle over the top of the scrolls.
Serve warm, but also delicious cold.
