food
Caramel Apple Bombs
This caramel pull-apart load is the perfect way to use up extra apples this autumn!
food
Caramel Apple Bombs
This caramel pull-apart load is the perfect way to use up extra apples this autumn!
Supplies
- Dough:
- 500g strong white flour
- 2 tsp salt
- 7g fast action yeast
- 2 tbsp vegetable oil
- 300ml water
- Apple filling:
- 30g butter
- 30g brown sugar
- 1/2 tsp cinnamon
- 2 cooking apples, peeled, cored and finely chopped
- 12 toffees
- 50g butter, melted
- 100g caster sugar
- 1 tbsp cinnamon
- Icing:
- 100g icing sugar
- 2 tbsp double cream
Steps
- Put the dough ingredients into a stand mixer. Bring together with the dough hook then knead on medium speed for 10 minutes. Cover and leave to rise for 1 hour, until doubled.
- Put the butter, sugar, cinnamon and chopped apples into a saucepan. Heat gently for 5 minutes until the apples are soft but still holding their shape. Put to one side to cool.
- Separate the dough into 12 pieces. On a floured surface, gently roll one piece out into a 10cm circle. Put a tablespoon of apple filling into the middle and put 1 toffee in the middle of that. Seal the dough around it, then shape into a ball. Repeat with the rest of the dough. Grease the bottom of a 23cm cake tin then place the dough balls neatly into it.
- Leave to rise for 30-45 minutes, until doubled in size. Preheat the oven to 200C (180C fan). Brush the risen dough with butter then sprinkle generously with cinnamon sugar. Bake for 20-25 minutes until golden brown.
- Make the icing by whisking together the sugar and double cream. Leave the buns to cool for 10 minutes then drizzle with the icing and serve warm.