Apple and currant scrolls

Equipment

• 1 pan
• 1 medium bowl
• 1 whisk
• 1 tea towel
• 1 large bowl or stand mixer
• 1 paper towel
• 1 cling film
• 1 medium saucepan
• 1 rolling pin
• 1 30cm long rectangular baking tin
• 1 plastic bag

Instructions

1. Pre-heat oven to 200°C (180°C fan-forced). Generously grease a 30cm long rectangular baking tin.
2. Warm the milk in a pan over a low heat for 2-3 minutes or until tepid. Transfer into a medium size bowl, and whisk the milk together with yeast and sugar until well combined. Cover with a tea towel and set aside for 15 minutes or until frothy.
3. In a separate, larger bowl (or stand mixer) mix together flour and salt, then pour in the yeast mixture, melted butter and beaten egg. Mix into a rough dough (or mix with dough hook on low for 3 minutes), then turn out onto a lightly floured surface and knead for 10 minutes (or increase speed on stand mixer by one increment and knead for 7 minutes).
4. Pour oil into a large bowl and coat the side and base with a piece of paper towel. Transfer the dough (it’s quite sticky, so gently flour your hands!) into the bowl and cover with cling film. Set aside somewhere warm to double in size (anywhere between 1 – 3 hours, depending on conditions).
5. Meanwhile peel, core and dice the apples into 5mm pieces. Gently heat 1 tablespoon of butter in a medium saucepan, and add the chopped apples. Cook for 10 minutes or until soft, then set aside to cool.
6. Once dough has doubled in size, flour a work surface then gently tip the dough out of the bowl. Use a floured rolling pin to shape into a 1cm thick rectangle, with the long edge facing you.
7. Brush over the dough with another tablespoon of melted butter, then scatter with apples, currants, sunflower seeds, sugar and spices.
8. Roll the dough up into a log (rolling away from yourself), then trim into twelve evenly sized pieces. Tidy the ends by trimming them.
9. Spread the pieces around the baking tin, evenly spaced about 2cm apart, as they will increase in size when baking. Place the tin inside a standard-sized shopping plastic bag, then leave to proof somewhere warm for an hour.
10. Place the tin in the oven and bake for 25 – 30 minutes or until golden brown on top.
11. Warm the apricot jam with a splash of water to thin, and brush over to glaze the scrolls while they are still hot. Allow to cool somewhat before gently tearing apart.