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For the dough:
25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
75 g/3 oz soft brown sugar
300 ml/0.5 pt/1.25 cups warm water
450 g/1 lb/4 cups wholemeal (wholewheat)
flour
2.5 ml/0.5 tsp salt
25 g/1 oz/0.25 cup milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
5 ml/1 tsp ground cinnamon
75 g/3 oz butter or margarine
15 ml/1 tbsp grated orange rind
1 egg
For the filling:
450 g/1 lb cooking (tart) apples, peeled, cored and coarsely chopped
75 g/3 oz/0.5 cup sultanas (golden
raisins)
5 ml/1 tsp ground cinnamon
For the glaze:
15 ml/1 tbsp clear honey
30 ml/2 tbsp caster (superfine) sugar |
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Method:
To make the dough, blend the yeast with
a little of the sugar and a little of the warm water and leave in a
warm place for 20 minutes until frothy. Mix together the flour, salt,
milk powder and spices. Rub in the butter or margarine, then stir in
the orange rind and make a well in the centre. Add the yeast mixture,
the remaining warm water and the egg and mix to a smooth dough. Place
in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave
in a warm place for 1 hour until doubled in size.
To make the filling, cook the apples and sultanas in a pan with the
cinnamon and a little water until soft and pureed.
Shape the dough into 10 rolls, press your finger into the centre and
spoon in some of the filling, then close the dough around the filling.
Arrange on a greased baking (cookie) sheet, Cover with oiled clingfilm
and leave in a warm place for 40 minutes. Bake in a preheated oven at
230°C/450°F/gas mark 8 for 15 minutes until well risen. Brush with the
honey, sprinkle with the sugar and leave to cool.
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