Toffee apples in bread form! Enriched bread dough swirled with tart granny smith apples and sweet butter vanilla fudge. Topped with a simple glaze, these rolls just scream "Autumn is here!"
These swirl rolls...
You'll either love them or become addicted to them. I fall into the latter category. I am sure, if you make this, you will become addicted to them to, what is there not to love?! (Except if you are dairy and gluten intolerant, allergic to apples and can't tolerate sugar...)
These are light, fluffy, sweet, sticky, fudgy and most of all; delicious!
Autumn is definitely here in Scotland, it has become soo cold! As soon as mid-August comes, the temperature always seems to plummet; from a fresh 18ºc to a frosty 9ºc. To be honest, I do really love Autumn. The fresh icy breeze, long walks on fallen frosted leaves and an excuse to wear scarves and fluffy socks with ankle boat 24/7! While hot summer days and long summer night are lovely, Autumn is clearly my favourite season, well, as well as the ski season!
These fudge apple swirls rolls are basically autumn in a mouthful. The fudge in the filling melts into the soft, pillowy dough, giving the dough a buttery vanilla taste as well as creating a sticky fudge caramel at the bottom of the rolls. The sliced apples soften just a touch while baking, so every single bite is filled with tart and tender apple slices.
Literally - heaven in a darn pan!
When it comes to this recipe, yeast is the wonder ingredient! Yeast is the ingredient in many breads that give the beautiful rise and contributes to the flavour. It is such an easy ingredient to use and you probably eat it every day without noticing.
If you have never worked with yeast, don't worry! It is so easy to use. All of my recipes on BtD call for "dried quick yeast". This is just your regular instant dried yeast, found at nearly every supermarket. This type of yeast required no activation e.g. added to water ect.
Measure out your yeast, add to the flour and mix. See, it's easy!
This dough is so simple to make. Mix, knead prove, roll, fill, prove, bake, eat.
It is uber important to prove your dough twice to achieve the fluffy texture that makes these rolls so good! Proving the dough lets the yeast activate, producing carbon dioxide which, over a period of time, rises the dough. The second prove gives the bread a second chance to collect the precious carbon dioxide and the baking makes the dough rise even more!
Proving! Zero effort = Amazing light texture.
I cannot stress enough how important kneading you dough is. I used to be very lazy and let my table-top mixer knead my bread dough with a dough hook for 5 -10 minutes and then just prove it as normal. Once I had baked the bread and had a slice, it was, well, quite disgusting...
There were lumps of flour in the dough and it just crumbled when you would slice it. I followed the recipe to a T and it was a disaster.
The next time I made bread. I used the same recipe but this time, I hand kneaded the dough. This small change made the bread a gazillion times better!
I find using a dough hook while making bread doesn't knead the dough that well at all compared to using you hands. The hook can't manipulate the dough like you hands can so the loaf will have a denser texture, making the proving time longer. Also, using your hands while knead is very therapeutic (for me). After a hard day of work, in the office, making phone calls or being at a boring meeting, you just need to take out you stress or anger on something.
Take it out on to the dough.
Bread dough will benefit hugely from punches and hits as well as kneading and stretching. This is why I love hand making bread.
I do recommend knead with your hands 100%. Even if you are not confident with your kneading technique, just take some time to practice on the dough.
Stop what you are doing and make these now!
Seriously, you'll thank me!
Fudge Apple Swirl Rolls
Posted by Eve
Makes 10-12 rolls
For the dough
- 150g plain flour
- 100g strong white flour
- 1/2 tsp. salt
- 1 packet (approx 7g) dried quick yeast
- 25g butter, melted
- 3/4 tsp. vanilla extract
- 1 egg
- 3 tbsp. golden syrup
- 100ml milk, warmed slightly, I used semi skimmed
For the filling
- 2 granny smith apples
- 150g traditional vanilla fudge pieces
- 1/2 tsp. cinnamon
For the glaze
- 50g icing sugar
- Water, milk, cream or maple syrup
- Put the flours, salt, sugar and yeast into a large bowl and mix with your fingers or a spoon. In a separate jug, whisk together the butter, vanilla, egg, syrup and milk until uniform. Pour the wet mixture into the dry and stir together until a dough has formed.
- Turn the dough out on to a clean surface and knead by hand for a good 7-10 minutes until the dough has changed from stiff to smooth and elastic. Place the dough into an oiled bowl and cover with clingfilm. Leave to prove for 60-90 minutes until doubled if not tripled in size.
- Meanwhile, make the filling. Peel, core and slice the apples into thin slices and put into a bowl. Chop up the fudge pieces finely and add to the apples with the cinnamon. Mix well and set aside. Lightly grease a 25cm cake tin or a large deep rectangular ceramic dish with butter.
- Once proved, carefully turn the dough out on to a clean surface. Very gently, roll the dough out into a large rectangle with a rolling pin until 5mm-1cm thick. Place the toffee apple filling all over the dough evenly. With the longest end of the dough facing you, roll up the dough like a Swiss roll, rolling tightly but gently.
- Using a sharp knife, slice the roll into 10-12 equal rounds and place, swirl side up, into the prepared dish. Cover the rolls with clingfilm and leave to prove for 20-30 minutes.
- Preheat the oven to 180c/ 170c fan/ gas mark 4.
- Cover the rolls with tin foil and bake for 30 minutes until lightly golden brown and set to touch. Leave to cool in the tin.
- To make the glaze, sieve the sugar into a bowl and add enough water, a teaspoon at a time, until you reach your desired consistency.
- Once the rolls are still a little bit warm, glaze them how you like. Eat straight away.
The rolls should be kept in an air-tight container for up to 3 days.