makes
12
prep
1:15 hour
cook
35 minutes
difficulty
Mid
makes
12
serves
preparation
1:15
hour
cooking
35
minutes
difficulty
Mid
level
For the light kneading process used in this recipe, put a little oil on the clean bench in front of you and smooth it around with your hands to cover a small area. Tip the dough onto the oiled area and knead the dough about 10–12 times only – your job is done – return the dough to the bowl and come back again later.
Ingredients
- 350 ml (12 fl oz) full-cream (whole) milk
- 500 g (1 lb 2 oz/3⅓ cups) plain bread or baker’s flour, plus extra to dust
- 1 tbsp rice malt syrup
- 40 g (1½ oz) chopped butter
- 2 egg yolks
- 2 tsp dried yeast
- 1 tsp salt
- light olive oil, for kneading
- butter, to serve (optional)
Filling
- 150 g (5½ oz) cream cheese, softened
- 2 tsp ground cinnamon
- 1 egg yolk
- 1 large granny smith apple (about 200 g/7 oz), peeled, cored and chopped into 5 mm (¼ in) pieces
Glaze
- 1 tbsp rice malt syrup
Resting time: 2 hour 10 minutes
Instructions
Whisk the milk, 2 tablespoons of the flour and the rice malt syrup together in a small saucepan over medium heat. Whisking constantly, bring the mixture to the boil. Remove from the heat, transfer to a large bowl, stir in the butter and leave to cool to lukewarm, whisking occasionally to knock the heat out.
Whisk the egg yolk into the lukewarm milk mixture, and then add the remaining flour, yeast and salt. Mix with your hands to form a soft dough. Cover with plastic wrap or a clean damp dish towel and set aside for 10 minutes.
Turn the mixture onto a lightly oiled surface and knead 10–12 times only. Return the dough to the bowl. Cover and set aside in a warm place 1½ hours, giving the dough two more light kneads during this time – one after 30 minutes and one after 60 minutes.
For the filling, beat the cream cheese and cinnamon with an electric mixer until smooth. Add the egg yolk and continue to beat until the mixture is combined and of a spreading consistency.
Preheat the oven to 180°C/350°F (fan-forced) and line a baking tray with non-stick baking paper.
Turn the dough onto a lightly floured surface and, without knocking all the air out of it, gently roll out to a 30 cm x 40 cm (12 in x 15¾ in) rectangle. Gently spread the cheese mixture over the dough and sprinkle with apple. Roll up firmly from one long edge and cut into twelve even slices with a sharp knife. Lay the slices flat on the prepared tray so they’re almost touching and cover loosely. Put the tray in a warm place for about 30 minutes or until the dough has risen by about one-third.
Bake for 15 minutes, then turn down the heat to 160°C/320°F (fan-forced) and bake for a further 10–12 minutes, or until well-risen and browned.
For the glaze, combine the syrup and 1 tablespoon boiling water in a small heatproof bowl. Brush the tops of the warm buns with glaze and serve while still warm.
These buns are best eaten the day they were made, however they will keep for 2–3 days in an airtight container. Reheat before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the light kneading process used in this recipe, put a little oil on the clean bench in front of you and smooth it around with your hands to cover a small area. Tip the dough onto the oiled area and knead the dough about 10–12 times only – your job is done – return the dough to the bowl and come back again later.
