Apple and Sultana Sugar Wheels
(adapted from a Golden Book of Patisserie recipe)
For the dough:
7g (1 packet) active dry yeast
1/2 cp lukewarm (43 degrees C) milk
2 cups plain flour
1/4 tsp salt
2 tbsp caster sugar
1/4 cup butter, melted
1 large egg beaten
For the filling
100g butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup sultanas
1 Granny Smith Apple, peeled, cored and diced
1 tsp cinnamon
For the glaze:
1 egg beaten
1 tbsp milk
Optional: icing sugar to dust
Whisk the yeast with the lukewarm milk in a small bowl until there are no lumps. Set aside for 10 minutes until frothy. Combine the flour, salt and sugar in a large bowl. Add the yeast mixture, butter and egg. Mix together by hand or using an electric mixer with dough hooks on medium speed to form a medium soft dough, adding a little more flour if needed.
Mix with dough hooks on high speed for 5 minutes or until the dough is smooth and elastic. (Alternatively, transfer to a floured surface and knead for 10 minutes)
Cover with a clean kitchen towel or cling film and leave to rise in a warm place for 60-80 minutes, until doubled in bulk.
Butter or line a large baking sheet. Dust your hands with flour, punch the risen ough own and briefly kneased it on a lightly floured work surface. Roll out the dough into a rectangle about 25cm by 35 cm.