Like old family recipes, scrolls, fairytales are also handed down from one generation to the next. For centuries, wide-eyed children have been sitting on their mothers’ and fathers’ laps and holding hands with siblings or grandparents, being entranced by fantastic, exciting stories.
WHAT YOU NEED
1½ cups (225 g) plain flour
1 pinch salt
2 tbsp caster sugar
10 g (¼ oz) fresh yeast
1⁄3 cup (80 ml) lukewarm milk
1 tbsp butter, melted
1–2 small apples, such as granny smith or braeburn
2 tbsp chopped hazelnuts
1 tbsp lemon juice
Seeds from ½ vanilla bean
1½ tbsp butter, plus 1 tbsp extra
1 heaped tbsp honey
2 tbsp caster sugar
2 tsp ground cinnamon
2⁄3 cup (85 g) icing (confectioners’) sugar
About ¼ cup (60 ml) apple juice
Butter, for greasing
Flour, for dusting
Milk, for brushing
WHAT TO DO
1 Combine the flour, salt and sugar in a mixing bowl. Crumble the yeast and dissolve in the lukewarm milk. Add the yeast milk, the cooled, melted butter and the egg to the flour mixture and knead everything together to make a smooth dough. Cover the bowl with plastic wrap and leave the dough to rise in a warm place for about 2 hours.
2 Meanwhile, peel, core and very finely dice the apples for the filling. Combine with the nuts, lemon juice and vanilla seeds. Heat the 1 tablespoon of butter in a frying pan. Add the apple mixture and cook for about 8 minutes. Stir in the honey and continue to cook until lightly caramelised, about 2 minutes. Remove the pan from the heat. Combine the sugar and cinnamon in a small bowl. Melt the 1½ tablespoons of butter.
3 Butter a 12-hole muffin tin and dust with flour. Alternatively, line the muffin holes with paper cases to make it easier to remove the scrolls. Dust your work surface with flour and roll the dough out to a thin rectangle about 20 x 36 cm (8 x 14¼ inches) in size and 3 mm (1⁄8 inch) thick. Generously spread the melted butter over the dough, all the way to the edges. Sprinkle the cinnamon sugar evenly over the butter, leaving a little margin along the top, long edge. Spread the apple mixture across and press in gently. Roll the dough up from the long side closest to you and cut the roll into 12 even slices. Transfer the slices to the prepared muffin tin. Cover with plastic wrap and leave to rise for another 15 minutes.
4 Preheat the oven to 190°C (375°F). Brush the cinnamon scrolls with a little milk and bake until golden brown, about 15 minutes. Leave to cool to lukewarm before removing the scrolls carefully from the tins. Carefully slide a thin, sharp knife around the edges of the muffin holes and gently lift out the scrolls.
5 For the glaze, whisk the icing sugar into the apple juice and drizzle or spread over the cinnamon scrolls.