Apple-Cinnamon Swirl Buns Recipe

Ingredients

• 350 g strong white bread flour
• 7 g instant yeast
• 40 g caster sugar
• 1/2 teaspoon fine salt
• 160 ml whole milk, lukewarm
• 1 large egg
• 50 g unsalted butter, softened
• 25 g unsalted butter, softened, for the filling
• 60 g light brown sugar
• 2 teaspoons ground cinnamon
• 1 medium tart apple, peeled, cored, and cut into 5 mm dice
• 60 g icing sugar
• 1 to 2 tablespoons milk, for the glaze

Method

1. 1

   Mix the flour, yeast, caster sugar, and salt in a large bowl. Add the warm milk and egg and mix to a rough dough.

2. 2

   Knead for 5 minutes, then work in the 50 g softened butter a little at a time. Knead for 6 to 8 minutes more, until smooth and elastic.

3. 3

   Place the dough in a lightly greased bowl, cover, and leave to rise for 60 to 90 minutes, until doubled.

4. 4

   Mix the filling butter, brown sugar, and cinnamon. Roll the dough into a 30 by 40 cm rectangle and spread over the cinnamon mixture, leaving a 2 cm border along one long edge. Scatter the diced apple evenly over the filling.

5. 5

   Roll the dough tightly from the opposite long edge and pinch the seam closed. Cut into eight equal pieces and arrange cut-side up in a lined 23 cm square tin.

6. 6

   Cover and prove for 35 to 45 minutes. Meanwhile, heat the oven to 190 C, or 170 C fan.

7. 7

   Bake for 23 to 25 minutes until golden and cooked through. Cool in the tin for 15 minutes.

8. 8

   Mix the icing sugar with enough milk to make a thick glaze and drizzle it over the warm buns.