Ingredients
2 cups self-raising white flour
1 tbsp dried yeast
(7g sachet)
2 tbsp caster sugar
50g Canola Spread
½ cup skim milk
warmed
½ cup buttermilk
1 red apple
cored and finely chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ cup brown sugar
Canola Spray
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Bowl
- 1 Jug
- 1 Wooden spoon
- 1 Damp tea towel
- 1 18cm x 25cm deep tin
- 1 Baking paper
Instructions
- Combine flour, yeast and caster sugar in bowl. Stir to combine, then make a well in the centre. Combine spread, milk and buttermilk in a jug and pour into well. Use a wooden spoon to mix together until combined. Use your hands to bring dough together in bowl.
- Turn dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic, adding more flour if necessary. Place dough in a clean bowl sprayed with oil. Cover with a damp tea towel and set aside in a warm spot to prove for 1 hr, or until double in size.
- Preheat oven to 220°C. Spray a 18cm x 25cm deep tin with oil and set aside. Knead dough again for a further 2-3 minutes, or until smooth and elastic. Place dough on a sheet of baking paper and roll out to a 26cm x 36cm rectangle.
- Combine apple, cinnamon, nutmeg and sugar together in a bowl. Sprinkle mixture evenly over dough. Roll up firmly to enclose filling and form a log.
- Cut dough log into 8 even slices and place side by side on prepared tray. Cover with a tea towel and set aside to prove for a further 20 minutes. Bake in preheated oven for approximately 25 minutes, or until golden and cooked through. Best served warm.
Notes
Tip
This article was created by Weight Watchers.
Storage
These scrolls are best to eat on the day they are made, however they are suitable to freeze for up to 3 months, and are best individually wrapped before freezing for portion control and maximum freshness!
