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!

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.