APPLE CINNAMON TWISTS

Preparation time 40 mins plus 11/2 hours rising

Cooking time 20 mins Makes 8

7g sachet dried yeast

1/3 cup warm milk

1/3 cup caster sugar, plus extra 1/3 cup 2 cups plain flour

2 free-range eggs, lightly beaten, plus

extra egg, lightly beaten

50g unsalted butter, softened, plus

extra 50g, softened 2 tsp cinnamon

1 Granny Smith apple, peeled,

very finely chopped

1 cup pure icing sugar, sifted,

plus extra, to dust

11/2 Tbsp lemon juice

STEP 1 Combine yeast, milk and 1 tablespoon of the caster sugar in a small bowl until dissolved. Cover and set aside for 10 minutes until foaming.

STEP 2 Sift flour in large bowl of a stand mixer fitted with dough hook. Stir in remaining sugar. Add yeast mixture, eggs and butter and knead on low for 8 minutes until smooth. Place in a lightly greased bowl. Cover and set aside in a warm place for

1 hour, or until doubled in size.

STEP 3 Preheat oven to 200°C fanforced (220°C conventional). Line an oven tray with baking paper.

STEP 4 Combine extra sugar and cinnamon in a bowl. Knock down dough and turn out onto a lightly floured surface. Roll out to a 30 x 35cm rectangle with the shorter edge facing you. Spread extra butter over dough, press on apple and sprinkle with combined sugar and cinnamon. Fold top third of dough down to the middle, then the bottom third up (like folding a letter), so you have 3 layers of dough stacked on top of each other.

STEP 5 Use your hands to gently press dough down into a 16 x 30cm rectangle. Cut into eight 2cm-wide strips. Gently twist each long strip a few times, then wrap it around itself to form a twisted bun knot (if apple pieces fall out, just poke them back in). Arrange on prepared trays. Set aside, loosely covered by plastic wrap, for 30 minutes, until puffed slightly.

STEP 6 Gently brush tops with extra egg. Bake for 15-20 minutes, or until golden (if over-browning, cover twists in foil). Transfer to wire rack to cool.

STEP 7 To make icing, combine icing sugar and lemon juice in a bowl (add a little more lemon juice if needed to form a drizzle consistency). Drizzle icing over cooled buns and dust with extra icing sugar to serve.