Caramelised Apple and Cinnamon scrolls

Instructions

1. To make the pizza dough, add yeast, sugar, and water and let sit for 10 minutes.
2. In a large bowl, add the flour and the salt.
3. Pour in the water/yeast mix and the olive oil.
4. I did this in the breadmaker, but by hand just incorporate the ingredients until they come together.
5. Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
6. Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour).
7. Make the apple puree.
8. Punch the risen dough down and give it a quick knead.
9. Roll out into a large rectangle on a floured surface. I leave it about a centimetre thick.
10. Cover the dough with the apple puree, right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.
11. Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I’ve been a bit stingy with the flour) until you have a fat little roll. You will be rolling from the apple-covered end, toward the strip with no apple, which will be the bit that seals your roll.
12. Slice the roll crossways at one-inch intervals and lay them cut side down on a greased baking tray.
13. Sprinkle the tops with a little raw sugar.

Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned, and filling is piping hot. Yum!

Apple puree

1. In a small saucepan, simmer the apple, lemon juice, and water until apple starts to soften and the mix starts to thicken.
2. Add butter and leave to sit a bit (maybe turn up the heat if your’e game) until the apple pieces start to caramelise at the edges.
3. Add a little extra butter or water at times if you think it needs it.
4. When brown and lovely, add cinnamon and brown sugar.