Fluffy, soft, juicy and deliciously appley - cinnamon buns have never tasted so temptingly autumnal!
| Ingredients (12 servings) | ||
|---|---|---|
| 90 | g | Sugar |
| 7 | g | Salt |
| 80 | g | Butter, room temperature, plus a little for frying the apples |
| 1 | Large egg | |
| 1 | teaspoon(s) | Grated lemon peel |
| 450 | g | Flour, universal |
| 6 | g | Dry ferment |
| 250 | ml | Milk, room temperature |
| 3 | Apples, preferably firm, tart varieties, peeled and finely diced | |
| 100 | g | Cinnamon sugar (granulated sugar, mixed with plenty of ground cinnamon) |
| Oil | ||
| Ingredients (12 servings) | ||
|---|---|---|
| 240 | g | Powdered sugar, sieved |
| 2 | tablespoon(s) | Milk |
Mix the sugar, salt and butter in a food processor with a dough hook until creamy. Fold in the egg and lemon zest, then the flour, yeast and milk.
Mix on a low setting until the dough forms a ball. Increase the speed and continue kneading for 10 minutes until the dough is silky and smooth. If necessary, add a little flour or water while mixing to achieve the desired consistency. Place the dough ball in an oiled bowl, cover and leave to rise at room temperature for about 2 hours, or until it has doubled in volume.
In the meantime, fry the apples in a pan in the remaining butter until they are soft and have taken on some colour. Leave to cool.
Spray or brush the work surface with a little oil. Roll out the dough with a rolling pin into a rectangle, about 1.5 centimetres thick, 35 centimetres wide and 30 centimetres long. Sprinkle the surface of the pastry with the cinnamon sugar, spread the apple pieces on top and roll the pastry into a cigar shape. Cut seam side down into 8 to 12 even pieces, each about 4.5 centimeters thick.
Place on a baking tray lined with baking paper so that there is about 1.5 centimetres of space between the snails. Cover loosely with cling film and leave to rise at room temperature for 75 to 90 minutes until they have almost doubled in size and have grown together.
For the fondant, mix the ingredients well with a whisk or fork until you have a smooth, thick mixture. If the icing is too thick, add a few drops more milk or water. If it is too thin, simply stir in more sugar.
Preheat the oven to 175 °C. Bake the snails for 20 to 30 minutes until they are golden brown. Cool in the mould for about 10 minutes and then drizzle with white fondant icing while they are warm, but not too hot.
