Apple & Cinnamon Scrolls

Method

Preheat oven at 200oC. 

Mix yeast with sugar and almost all the warm water. Cover and allow to stand until frothy (approx. 10 minutes). 

Sift flour and salt, Make well in centre of flour, pour in yeast. Add melted butter, milk powder and egg. Mix into a soft dough. Add remaining water if necessary.

Turn onto lightly floured surface, knead until smooth and elastic.

Return dough to bowl, cover with plastic wrap and prove in a warm place until doubled in size (approx. 20 minutes). 

Line baking tray with baking paper 

Roll dough into a rectangle approx. 20 x 30 cm. Spread rolled dough with chopped tinned apple,  brown sugar and cinnamon. Roll up as an Egg sponge roll and cut into 12 slices. Place portions onto the tray. 

Bake at 2000C for 10 minutes. Reduce temperature to 180oC and continue cooking for a further 5 minutes until golden-brown. 

Combine glaze ingredients in a small saucepan. Stir over heat, bring to boil. 

Using a pastry brush, glaze scrolls and allow to cool.

Make the icing by combining icing sugar and water and drizzle over the centre of the bun. Allow to set.