160ml water, luke warm

1 tbsp caster sugar

2 tsp dry yeast

600g Baker’s flour

150g fat free yoghurt or 100ml plant based milk

90g Nutellex or vegan butter

Canola spray oil to oil large bowl for rising the dough

Cinnamon mixture

70ml olive/ macadamia/ olive oil

3 tsp cinnamon

3 tbsp brown sugar

2 apple, peeled, cored and cut into very small ½ cm sized cubes

Icing

150g icing sugar, sifted

3 tbsp lemon juice, room temperature

 

Line a baking tray with baking paper.

Place flour and butter in a bowl and cut the butter into the flour until the flour resembles breadcrumbs.

Place luke warm water, sugar and yeast into a bowl and allow to sit for 10 minutes until the yeast becomes frothy.

Make a well in the centre of the flour mixture and add the yeast mixture and yoghurt/milk and stir to combine.

Knead dough for 5 minutes until elastic.

Place dough in an oiled bowl and cover with cling film.  Allow to rise for 1 ½ hours until doubled in size.

 

Meanwhile combine the ingredients of the cinnamon mixture and set aside until the dough is ready has risen.

 

Once the dough has risen, place the dough on a floured bench and using a rolling pin roll out to a large rectangle (approximately 60cm x 45cm).  The dough should be about 1 cm thick.

Spread the cinnamon mixture over the dough, allowing the apple pieces to be spread evenly over the surface.

Starting from the shortest end, roll the dough up into a long roll.

Cut along the dough roll to make 4 cm wide scrolls and place in a spiral pattern on lined baking tray.  The scrolls should be almost touching.

 

Place buns in a cold oven, turn oven on to 200°C (180°C for fan forced oven) and bake for 20-25 minutes or until they are golden in colour.

 

Allow to cool on tray.

Meanwhile combine the icing ingredients and whisk together.

Pour icing over scroll while they are just warm and eat quickly.

 

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