These are a real treat for an afternoon snack or for kids lunch boxes.
- 1 ½ cups warm milk
- 3 teaspoons dried yeast
- 1 tablespoon caster sugar
- 4 cups plain flour
- ½ teaspoon salt
- 1 egg
- 80g butter, cut into small cubes
- 1 cup shelled pistachios
- ⅓ cup dark brown sugar
- 1 teaspoon salt
- 2 apples, peeled, core removed
- 2 cups icing sugar
- 50g butter, melted
Method sub heading
- Preheat oven to 180ºC. Grease and line a baking tray with baking paper.
- Place milk, yeast and sugar in a small bowl. Leave for 5 minutes or until the milk is foamy.
- Attach the dough hook.
- Place flour into the bowl of your MultiOne. Pour over milk mixture, salt and egg.
- 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.
- Cover with plastic wrap and place in a warm place for 40 minutes or until doubled in size.
- Attach the food processor to your MultiOne. Insert the slicing blade. Secure the lid.
- Process apples. Set aside.
- Place dough on floured surface; roll out until 1.5cm thick. Make sure you keep the widest edge free from toppings.
- Using your hands, break up the butter and scatter over the dough. Top with apples, pistachios, brown sugar and salt.
- 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.
- Cut the dough into 10-12 even sized pieces. Place on baking tray.
- Bake for 20-25 minutes or until scrolls are golden and apples are tender.
- While the scrolls are cooling, place icing sugar and melted butter into the bowl of your MultiOne.
- Attach the creaming beater and then the splashguard.
- Place on speed 2 for 20-30 seconds or until the icing has formed a smooth consistency.
- You may need to add a dash more water for the icing to be drizzled over the scrolls.
- Drizzle the icing over the scrolls and serve.