Monday, October 29, 2007

Apple cinnamon roll


This yeast dough may look familiar - it's the same one I use for making doughnut! It's a great, versatile sweet dough. This apple cinnamon roll is a cross between cinnamon rolls and apple bread. They're easier to make than cinnamon rolls, and stay moist thanks to the apples - no need for icing!

1/8 cup hot water
1/6 cup melted butter
3/4 milk, warm
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1 Tbsp yeast
2 1/2 - 4 cups flour
1 Granny Smith apple, chopped
1 1/2 cups raisins, soaked in hot water then drained
1/2 cup sugar
2 Tbsp cinnamon

In a large bowl, mix together water, butter, milk and sugar. Sprinkle yeast on top and stir once. Wait about ten minutes until the top is foamy.

Add egg and salt, beating well. Stir in 2 cups flour and mix well. Wait ten minutes.

Knead in flour one half cup at a time until smooth and elastic. Don't add in more flour than needed - you want these to be nice and fluffy!

Put the dough back in the bowl (oiled) and cover gently with plastic wrap. Let rise an hour or until doubled in size. Punch the dough down. Roll it out on parchment paper into a rectangle about 1/2 thick.

Sprinkle the sugar and cinnamon on evenly, going out to the edges of the dough. Next, add the apples and raisins.

Gently roll the dough up from one of the shorter sides. Lift up on the parchment paper to help the rolling process. It should roll up nicely, without sagging or losing its filling. Once you reach the other end, gently pinch together to seal the seam and the ends.

Cut slits in the dough every 2 inches. Bake at 350 degrees until browned. Cover with aluminum foil then cook another 20 minutes to be sure the inside is fully cooked. Once cooked, slice thickly and serve!

1 comment:

amy ellen said...

That looks good, child!