Apple Swirl Buns

STEP BY STEP

Let's make something delicious.

1. 01

   Sift the flour into a bowl and make a well in the centre. Crumble the yeast into the well and dissolve it in the lukewarm milk. Dust this yeast mixture with a little flour. Cover the bowl with a cloth and leave in a warm place to rise until cracks appear on the surface.

2. 02

   Melt the butter and add it to the yeast mixture. Add the sugar, egg, salt and vanilla. Working from the centre, knead in the flour until the dough is dry and smooth and comes away from the sides of the bowl. Cover again and leave to rise in a warm, draught-free place until doubled in volume.

3. 03

   For the filling, peel, quarter and core the apples, then cut them into small cubes; this should yield 375 g of diced apple. Put the sugar, Bourbon vanilla sugar and apple juice in a saucepan and bring to the boil. Add the apples, reduce the heat and simmer for 5 minutes. Mix the cornflour with apple juice until smooth and use it to thicken the apples. Stir in the almonds and sultanas. Remove from the heat and leave to cool.

4. 04

   Grease the baking tin with softened butter.

5. 05

   Place the dough on a lightly floured work surface, knead briefly and roll out into an 18 x 15 cm rectangle. Brush with the melted butter. Spread the apple filling evenly over the dough, roll it up and cut into 6 pieces, each 3 cm thick.

6. 06

   Place the apple swirl buns in the tin, cover and leave to rise for a further 15 minutes.

7. 07

   Preheat the oven to 180 °C.

8. 08

   Place the tin in the oven and bake for 35–40 minutes. Remove from the oven and leave to cool.

9. 09

   Put the apricot jam and water in a small saucepan and bring to the boil. Brush the tops of the apple swirl buns with the jam and leave the glaze to set. Dust with icing sugar and serve.