A Perfect Pantry

INGREDIENTS

CARAMEL APPLES

• ½ cup caster sugar
• 2 tbsp water
• ½ tsp vanilla essence
• 1 green apple, peeled and sliced thinly

SCROLL DOUGH

• 1/3 cup warm milk
• Pinch caster sugar
• 1 ½ tsp dried yeast
• 2 tbsp (40g) unsalted butter
• 1/3 cup caster sugar
• 1 tsp table salt
• 2/3 cup boiling water
• 3 cups plain flour
• 1 egg

FILLING

• 80g butter, softened (spreadable)
• ¾ cup light brown sugar, more if you like it sweeter
• 1 tbsp sultanas - optional
• 2 tbsp. ground cinnamon
• Caramel apples

STREUSEL TOP

• ½  tbsp plain flour
• 5g butter
• 1 drops vanilla essence
• 1 tsp brown sugar
• 1 tsp caster sugar
• 1 tbsp oats
• 1 tsp ground cinnamon

DRIZZLE

• 2 tbsp apple caramel
• ½ cup icing sugar

 

DIRECTIONS

CARAMEL APPLES

1. Place the caster sugar and water into a pan and heat until a light golden colour is achieved. Add the sliced apples and vanilla and toss the apples through the caramel, leave on a low heat until the apples have softened, about 3 minutes. Put aside to cool.

STREUSEL TOP

1. In a bowl place the flour, butter, vanilla, brown sugar, caster sugar and cinnamon and rub together using your fingertips. When completely combined, add the oats and stir to combine. Put aside until required.

DOUGH

1. Place a pinch of caster sugar into the warm milk and then add the yeast, leave to ferment for 5-10 minutes.
2. Beat the butter, sugar, salt and hot water and then cool and attach the dough hook, then and add the flour, yeast mixture and egg and mix for 2-3 minutes.
3. Knead the dough on a floured bench until smooth. Place into a greased bowl and cover with a piece oif greaseproof paper and a tea towel and let rise for 30 - 40 minutes. Place on a floured bench and roll into a 30cm x 45cm rectangle.
4. Spread the butter onto the dough like a sandwich, then sprinkle with brown sugar, sultanas, ½ of the streusel mix, cinnamon and lay the caramel apples (reserve the caramel for the caramel drizzle) 8cm apart in lines up to the top of the dough.
5. Roll the dough into a long roll and then cut into 5cm scrolls, using a floured knife.
6. Spray the slow cooker ceramic insert with baking spray, line with a large piece of baking paper and place the scrolls in. Sprinkle with the streusel top.
7. Put the slow cooker on LOW for 25 minutes to rise the dough then turn the dial to HIGH for 2 hours.
8. Turn off the slow cooker and remove the scrolls by lifting out the parchment paper. Let cool before drizzling with the caramel drizzle.

TO MAKE CARAMEL DRIZZLE

1. Add icing sugar to the reserved apple caramel and stir with a spoon until smooth. Drizzle over the scrolls.
2. Serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Stainless 6L Slow Cooker
• World of Flavours 4.5L Slow Cooker