- 300mls milk
- 30g butter
- 30g sugar
- 30g maize cornflour
- 2 tsp vanilla essence
- 1 egg, beaten
- 1 apple, cored, pealed and cut in 1cm cubes
- 100g butter
- 200g icing sugar
- 1 tsp vanilla essence
- coconut to sprinkle
Heat the milk, butter and sugar together until the butter has melted.
Add the cold water and mix well.
In a large bowl mx together the Wholesome and Spicy Fruit Breadmixes, yeast and baking powder and make a well in the centre. Add the milk mixture, mix to combine. Tip out onto a flour surface or a silicone mat and knead together.
Divide into two equal portions. Rollout to 35cm x 25cm, keep dusting with flour if it starts to stick. Do not roll too thin, keep it about 8mm thick. Repeat with eh other portion.
Making the custard
In a pot mix the milk, sugar, butter, cornflour , over a gentle heat warm up until the sugar has dissolved, keep gentle stirring and add in the vanilla and beaten egg. Keep stirring while it thickens. It should be the consistency of yoghurt but not as thick as sour cream.
Set aside, it twill thicken as it cools.
Place the diced apples in a pot and over a gentle heat sweat he apples to soften them, you may need to add a teaspoon or two of water. The apples should be soft and still in shape.
Spread the dough with custard and them sprinkle with the apples.
Roll the dough up tightly from the longest edge to form a cylinder. Cut into 4-5cm pieces.
Line a round baking dish with baking paper and place the scrolls evenly around, with about a 2cm gap between scrolls.
Cover with a warm cloth and leave to rise in a warm
Once risen, bake in a hot oven, 180°C for 25 mins. Check after 20minutes.
Making the icing
Place all the icing ingredients into a electric beater and beat together until they become light and fluffy, this can take a 5 -10 minutes depending n the strength of your mixer.
Once the scrolls are completely cool, ice and sprinkle with coconut
Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten free setting.