Ironic Cafe's apple scrolls

Photo: Gerard O'Brien
Photo: Gerard O'Brien
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 12

Ingredients

Dough
60g butter, melted
60g milk
115g plain unsweetened yoghurt
250g flour
50g white sugar
6g instant dried yeast
3g salt
⅛ tsp baking soda

Filling
½ cup diced apples, cooked
20g butter, soft, cubed
50g brown sugar
1½ tsp cinnamon ground

Method
Combine butter, milk and yoghurt. Heat to 30degC.

Combine plain flour, white sugar, yeast, salt and baking soda in a mixing bowl and attach dough hook to mixer.

Add wet mix to dry mix and mix on med-low for 20 minutes.

Lightly cover and keep in a warm place until doubled in size.

Filling
Add filling ingredients to food processor and lightly pulse to combine. Set aside.

Once dough has doubled. Punch down and roll into a long rectangle approximately 30cm by 15cm.

Spread apple mix over dough, leaving a 1cm gap at the bottom.

Roll dough towards the gap pinching the roll closed when it reaches the end to seal in filling.

Cut into 2cm rounds and place in an oiled cupcake tin.

Lightly cover and keep in a warm place until doubled in size.

Place tray in centre of oven and bake for 15 minutes at 160degC.

Allow to cool 10 minutes before removing from tin.

Recipe requested by Judy Norrish. Recipe provided by Ironic Cafe.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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