Ingredients

The following ingredients have 12 Servings
  • 200g/7oz caster sugar
  • 1 tbsp water
  • 200ml/7fl oz whipping cream
  • 3 Granny Smith apples, peeled, cored, chopped into small cubes
  • 3/4 tsp sea salt
  • 250ml/8½fl oz full-fat milk
  • 25g/1oz butter
  • 500g/1lb strong white flour
  • 1tsp salt
  • 1 x 7g/¼oz sachet fast-action dried yeast
  • vegetable oil, for greasing

Instruction

  • For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.)
  • Meanwhile, gently warm the cream in a saucepan. Carefully, add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked.
  • For the dough, warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm.
  • Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast.
  • Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough.
  • Turn the dough out onto a lightly floured surface and knead for five minutes, or until the dough is smooth and elastic.
  • Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
  • Lightly grease two baking trays and line with greaseproof paper.
  • Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle.
  • Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it.
  • Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6.
  • Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel.