- Yield: 12 servings
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 50
- Carbohydrate Content: 8g
- Cholesterol Content: 20mg
- Fat Content: 15g
- Fiber Content: <1g
- Protein Content: <1g
- Saturated Fat Content: 1g
- Sodium Content: 95mg
- Sugar Content: 5g
Apple Cinnamon Rosette
Pinch of Yum's - apple and cinnamon cake. It is a perfect time for anyone who loves apples. This rosette has the most amazing fall flavour and the perfect texture. It’s delicious. It would make a great accompaniment to my morning coffee!
- dried yeast - 7g (1 sachet)
- milk - 200ml (lukewarm)
- caster sugar - 30g
- plain white flour - 400g plus extra for dusting
- eggs - 2
- unsalted butter - 50g
- salt - a pinch
- bramley apples - 5 (peeled, cored and diced)
- caster sugar - 2 tablespoons
- ground cinnamon - 1 teaspoon
- lemon juice - 2 tablespoons
- breadcrumbs - 1 tablespoon
- Put the dried yeast and a pinch of sugar into a bowl, add lukewarm milk and mix well.
- Cover with a clean cloth and let it grow in a warm place (the temperature will speed up the growth process). When the yeast mixture has doubled its volume, is ready to prepare yeast dough.
- Meanwhile, beat the eggs with sugar in the bowl. Melt the butter and cool slightly.
- Put the flour, salt and yeast mixture into a bowl and mix well to form a dough. Gradually add melted butter.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 1 hour, until doubled.
- Preheat the oven to 180°C.
- Meanwhile, prepare filling. Put the caster sugar and apples in a pan. Add cinnamon and lemon. Sauté and stir for 10-15 minutes until the apples are tender and caramelised. Add breadcrumbs and let cool.
- Transfer the dough to a lightly floured surface and knead. Flatten the dough, then roll it into 30 x 30 cm rectangle with a rolling pin. Spread with apple-cinnamon filling evenly over the dough, leaving 1cm border. Roll the dough up, working towards the border. Do not roll too tightly and do not seal the ends. Cut into 10 – 12 equal pieces with a serrated knife, taking care not to squash the rolls.
- Line the base of the tin with parchment and place it inside the tin (22cm round springform cake tin, 4-5cm deep). Pack in the rolls, so they are about 3 cm apart.
- Cover and prove for 1 hour until well risen.
- Bake for 30-40 minutes, until the cake is golden brown.
- Transfer to a wire rack to coll. Best eaten worm the same day.