Monday, 17 September 2012

Get Your Teeth Into a Salted Caramel and Apple Roll

salted caramel and apple recipe
Source - BBC

September is the month for apples and lots of them. I do love a Tarte Au Tatin and I adore my Mum's apple and blackberry crumble (she's made one every week for the last few weeks - delicious!). But when I spied this recipe for Salted Caramel and Apple Rolls, well, who wouldn't want to have a go at baking these, let alone eating them! I shall be attempting to bake these later this week for when my friends come over for lunch. Here's the recipe:


Ingredients


For the filling:

200g/7oz caster sugar
1 tbsp water
200ml/7fl oz whipping cream
3 Granny Smith apples, peeled, cored, chopped into small cubes

For the dough:

250ml/8½fl oz full-fat milk
25g/1oz butter
500g/1lb strong white flour
1tsp salt
1 x 7g/¼oz sachet fast-action dried yeast
vegetable oil, for greasing


Preparation method


1.    First things first we start with the filling, place the sugar and water in a large saucepan set over a
       medium heat until the sugar melts and forms a caramel. Whatever you do, DO NOT stir the
       caramel.

2.    In a separate saucepan, gently warm the cream through. Then gradually add one-third of the cream
       to the caramel and, once the bubbling has subsided, whisk in the remaining cream. Pour the
       mixture into a bowl and set aside until completely cooled.

3.    Now we start making the dough, warm the milk and butter together in a saucepan until the butter
       has melted and the mixture is lukewarm.

4.    Grab a large bowl and sift the flour and salt into it. Make a well in the centre and add the yeast.

5.    Now stir the warm milk mixture into the flour mixture until it all comes together as a dough.

6.    Once you have your dough, place it onto a lightly floured surface and knead for five minutes (my
       favourite bit to relieve some of my stress!) until the dough is smooth and elastic.

7.    Lightly oil a bowl (yep have you noticed there is going to be a lot of washing up when you have
       finished making this?) with a little of the vegetable oil. Place the dough into the bowl and turn until
       it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour,
       or until the dough has doubled in size. This is the ideal time to wash up everything you have used
       and clean the kitchen.

8.    Lightly grease two baking trays and line with greaseproof paper.

9.    Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the 
       dough out into a large rectangle.

10.  Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough 
       into a tight big fat sausage shape and cut twelve 4cm slices from it.

11.  Place the rolls, cut-side facing upwards, onto the baking trays. Cover with a tea towel and set aside 
       to rise for 30 minutes.

12.  Preheat the oven to 200C/400F/Gas 6.

13.  Bake the rolls in the oven for 25-35 minutes, or until risen and golden-brown. Remove the rolls   
       from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel. This is
       quite tricky to do without licking your fingers.


Now all you need to do is switch the kettle on and make a pot of tea and enjoy!

Teresa x