SHAPE. Add cinnamon and vanilla. Stir in
dissolved cornflour, and cook for a further
minute until mixture thickens. Remove
from heat and allow to cool.
2. Combine the yeast, sugar, butter and
water in a small bowl. Allow to stand in a
warm place until mixture begins to froth.
About 10 minutes.
3. Insert the dough hooks into the Mixer
Head. Place sifted dry ingredients,
including sultanas into the mixing bowl.
4. Using ‘LO’ speeds, gradually add yeast
mixture. Note, it will be necessary to
scrape sides of bowl with a rubber spatula.
Increase speed slowly. Knead for 4-5
minutes.
5. Continue the kneading process until all
ingredients are incorporated and dough
forms a ball. Dough will be smooth and
sticky.
6. Place dough in a greased bowl, turning
once to grease top. Cover with plastic wrap
and let rise in a warm place until doubled
in size (40-50 minutes).
7. Punch down, fold sides to centre and turn
the dough over. Knead dough on a lightly
floured surface until soft and smooth.
Cut in half and roll dough out into a
rectangle, approximately 30x20cm.
8. Spoon apple mixture along the long side
of the dough and roll up tightly, Swiss
Roll fashion, from the wide end.
9. Ease the roll into a greased ring tin and
join ends. Cover, and allow to rise for
approximately 40-50 minutes. Preheat
oven to 200°C.
10. Bake for approximately 30-35 minutes or
until golden brown. Remove from the tin
and glaze while still warm.
11. To glaze, place water, sugar and
gelatine into a small saucepan. Stir over
medium heat until sugar has dissolved,
approximately 2 minutes.
Note:
Repeat with the other dough half.
26
Recipes (continued)
continued
