Apple and Pistachio Scrolls

Method sub heading

1. Preheat oven to 180ºC. Grease and line a baking tray with baking paper.
2. Place milk, yeast and sugar in a small bowl. Leave for 5 minutes or until the milk is foamy.
3. Attach the dough hook.
4. Place flour into the bowl of your MultiOne. Pour over milk mixture, salt and egg.
5. Place on the lowest setting. Knead for 2-3 minutes or until the ingredients have formed a ball. Please note that the dough should be slightly tacky, similar to scone dough.
6. Cover with plastic wrap and place in a warm place for 40 minutes or until doubled in size.
7. Attach the food processor to your MultiOne. Insert the slicing blade. Secure the lid.
8. Process apples. Set aside.
9. Place dough on floured surface; roll out until 1.5cm thick. Make sure you keep the widest edge free from toppings.
10. Using your hands, break up the butter and scatter over the dough. Top with apples, pistachios, brown sugar and salt.
11. Tightly roll the dough into a cylinder shape, making sure to roll from the widest edge and finishing with the topping free edge. Lightly press to seal into a cylinder shape.
12. Cut the dough into 10-12 even sized pieces. Place on baking tray.
13. Bake for 20-25 minutes or until scrolls are golden and apples are tender.
14. While the scrolls are cooling, place icing sugar and melted butter into the bowl of your MultiOne.
15. Attach the creaming beater and then the splashguard.
16. Place on speed 2 for 20-30 seconds or until the icing has formed a smooth consistency.
17. You may need to add a dash more water for the icing to be drizzled over the scrolls.
18. Drizzle the icing over the scrolls and serve.