St Lucia Scrolls With A Spiced Äpple Compote

Method

Makes 24 buns

1. Heat the milk to about 38°C. Add the yeast and milk to a mixer with a dough attachment. Mix until the yeast has dissolved, then add the saffron powder

2. Add the sugar, salt, yoghurt and mix well. Begin to add the flour gradually while mixing. Add the egg and softened butter. Keep mixing until you have dough that is slightly sticky but doesn’t stick to your finger when touched. Too much flour = dry buns. Knead in mixer for 5 minutes, or by hand for 10 minutes. Leave the dough to rise until doubled in size

3. Knead by hand, using just enough flour that you’re able to work with the dough but it doesn’t stick to your hands. Cut the dough into 24 equal-sized pieces. Roll each piece in your hand into a cylinder, then transfer to a lined baking tray and mould into an ‘S’ shape (see the picture). Add a single raisin to the top and bottom edges of the ‘S’ and leave to rise again for around 20 minutes

4. Preheat the oven to 200°C. Gently brush with egg and put in the hot oven for around 10-12 minutes until browned.

5. Leave to cool under a damp tea towel (stops them from going dry) as soon as you take them out of the oven. 

Ingredients

50g fresh yeast

1g saffron powder

400ml whole milk

130g caster sugar

200ml plain Greek yoghurt at room temperature

1 tsp salt

2 eggs – 1 for the mixture, 1 for brushing

175g butter softened

Approximately 700-800g plain bread flour

Handful of raisins

Spiced Äpple Compote

Method

Makes filling for 24 buns

1. Cut apples into small cubes

2. Melt butter in pan, add the apples and sauté until golden brown

3. Flash with a little bit of cider and drink the rest on ice!

4. Add the spices, bring up to heat and serve together with warm buns. 

Ingredients

4-5 peeled and cored Pink Lady apples

500ml bottle of Rekorderlig Spiced Äpple Cider

20g caster sugar

50g unsalted butter

5g fennel seeds

5g mixed spice

10g dry raisins