Ingredients
- 325 gms strong white bread flour
- 55gms butter
- 2 teasp dried yeast
- 1/2 teasp salt
- 55gms sugar
- 150mls warm milk
- 1 egg, beaten
- 4 apples
- 1 tablesp butter
- 1 tablesp lemon juice
- 1 tablesp sugar
Filling
- 60gm butter
- 85gm sugar
- 1 tablesp ground cinnamon
- Vanilla essence..
Icing
- 125gms sifted icing sugar
- 2 tablesp cream cheese
- 1 tablesp butter
- 2 tablesp boiling water
- Vanilla essence
Method
- Lightly grease muffin pan
- Sift flour into a large bowl
- Rub in butter until it resembles breadcrumbs
- Add yeast, salt and sugar and stir to combine
- Combine milk and one beaten egg
- Make a well in the centre and add milk and egg to flour mixture to form a soft dough
- Knead dough for 5 mins till smooth and elastic
- Place dough into a greased bowl and cover with a damp tea towel
- Place in a warm place for 1 hour and doubled in size
- Turn dough onto a lightly floured surface and knead firmly to release air
- Roll dough into a large rectangle about 1/2cm thick
- Beat filling ingredients till smooth
- Spread over dough
- Prepare apple with butter in a pan with butter and lemon juice
- Cook till a purée. Cool
- Spread over dough on top of cinnamon butter
- Roll dough longways into a sausage then cut into 12 even slices
- Place a slice in each hole of the muffin pan
- Cover with some lightly oiled cling film
- Place in a warm place for 1 hour till doubled in size
- Heat oven to 200C
- Bake 10 to 12 minutes till cooked through and golden
- Cool in pan for 5 mins then place on a cooling rack
- Combine icing ingredients and ice when cooled
- May be served un-iced and dusted with icing sugar
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