Sunday, June 16, 2013

Caramel, Apple and Raisin Scrolls

Yum yum yum yum yum! The actual name of this recipe started with the word 'Quick'. I have to say that while they weren't overly time consuming one thing they weren't was quick. There are a few components like cooking the apples, making the caramel/nut topping, the butter filling and the scones. Then the putting everything together. However if you like sweet you will like these. they were delicious on the day and are still delicious today. I found I need to melt the butter a bit for the filling to get it to a more spreadable consistency, and add a bit more buttermilk to the scone  mix as I find a pretty wet scone mixture makes them so much more tender. As well as that take my advice and use a tall tin (or a normal sized cake tin). Mine was shallowish and some of the caramel bubbled up and over in my oven making. I used a 20cm square tin as I don't have a 24 cm tin....that will have to be the next thing I purchase I think. I got the recipe from Dish Magazine on the Facebook page where they post a baking recipe every Friday and knew I would try it the very next day when I wasn't working so here it is for those of you who don't have Facebook.

Caramel, Apple and Raisin Scrolls

2 apples, peeled and sliced ½ cm thick
1 tablespoon butter
1 tablespoon caster sugar

¼ cup melted butter (60g)
½ cup brown sugar
2 tablespoons maple syrup
½ cup roughly chopped nuts, I used pecans (they used hazelnuts)

3 tablespoons butter, very soft but not melted
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup raisins, finely chopped

1 cup milk
1 tablespoon lemon juice (I used buttermilk as this is what I had and I used maybe 1/4 more)
3 cups plain flour
3 tablespoons caster sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup melted butter
1 teaspoon vanilla extract

Grease a 24 cm square cake tin and fully line with non-stick foil, bringing it right up the sides of the tin. Take care not to pierce the foil.

Preheat the oven to 200˚C.

Melt the butter in a sauté pan and add the sugar and apples. Cook for about 8 minutes until the apples are soft but not falling apart. Set aside to cool.

Base: Combine the butter, sugar and maple syrup in a bowl then spread evenly into the base of the tin. Scatter over the nuts. Set aside.

Filling: Place all the ingredients in a bowl and beat until combined. 

Dough: Stir the milk and lemon juice together and leave for 10 minutes. This makes a quick buttermilk.
Combine all the dry ingredients in a large bowl. Combine the milk, butter and vanilla and pour onto the dry ingredients. Combine with a fork to make a shaggy looking dough.
Tip onto a lightly floured bench and gently bring the dough together. Roll out to a 20 cm x 40 cm rectangle. Don’t over-work the dough or the buns will be tough. 
Spread the soft filling evenly over the dough and place the apples in a single layer over the top. Starting at the long side, roll the dough into a log. Cut into 12 even pieces and place cut side down in the tin.
Bake for 20-25 minutes or until puffed and golden and the caramel is bubbling up around the edges. 
Place a piece of baking paper then a plate over the top and invert the buns, taking care not to get hot caramel on you. Remove the foil. Serve warm

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