26 March 2016
Get Your Bake On: Apple & Sultana Pull-Apart
I find long weekends are such a wonderful excuse to bake- not that I need an excuse. For me baking is a science – you need the right ratios – the right ingredients to make it rise, or in some cases, not rise and if it all goes to plan then it is a beautiful thing. Sometimes I like to go rogue and go off-script and mix it up, then one of two things happen:
1. Pure magic – and I amaze myself that no one has ever thought of this… but google always shows me that they have; or
2. Sheer baking horror; the kind that you would not even give to your dog to eat, it’s so horrible.
So my two big tips when baking; if it doesn’t taste great in raw batter/mixture form, the chances are it won’t taste great when its cooked; and IF you are baking for a special occasion, or guests are coming over, NEVER go off script – unless you can send your husband into woollies for a sneaky mud cake when it all goes to pot.
Now that aside, I got my bake on this long weekend and I must say this was super easy, super fun, (the kids helped) and, it can be frozen for school lunches and snacks! So without further ado, here is a recipe for an apple and sultana pull-apart. You can thank me later! x
Ingredients:
Spray oil
300g (2 cups) self-raising flour
100g (1/2 cup) caster sugar
1/4 teaspoon mixed spice
60g chilled butter, cubed
125ml (1/2 cup) milk
65g (1/3 cup) sultanas
1 large (about 200g) apple, peeled, cored, finely chopped julienne style
Plain flour, to dust
Melted butter and cinnamon sugar for finishing (optional)
Step 1
Preheat oven to 200°C. Spray your cake tin (I used a spring-form tin) with a small amount of spray oil.
Step 2
Combine all the dry ingredients (flour, sugar and spices) in a large mixing bowl and rub in the butter with your fingers until it forms a consistency of breadcrumbs.
Step 3
Add the milk and sultanas in a hollowed well in the middle. Using a round-bladed knife in a cutting motion, combine the wet and dry ingredients until a sticky dough forms.
Step 4
Knead lightly on a floured surface (use plain flour) for a couple of minutes, until it is smooth like a bread dough.
Step 5
Roll out the dough (don’t forget to flour the rolling pin first) until it is about 25cm wide and 30cm long, then sprinkle the apple on top.
Step 6
Roll up the dough length-wise into a log, then cut into 2cm-thick slices all the way along.
Step 7
Arrange the cut pieces on their side in the prepared tin, making sure they are close together – they should be just touching – so they will join as they rise and spread in the oven.
Step 8
Bake until golden – about half an hour – before transferring to a wire rack to cool for 10 minutes (if you can wait that long…. I never can).
Step 9
To finish off, lightly brush melted butter over the top and sprinkle with cinnamon sugar – this step is optional if you think it is sweet enough.
Step 10
ENJOY!
*This recipe was adapted from Amanda Kelly’s sultana scrolls recipe published in Australian Good Taste April 2004 (p25)
Words by:
Resident blogger,
Meredith (a.k.a. “Honest Dave”)
Creative coach, pixel perfectionist and handmade obsessed.
Store:
Dee Dub Designs
-
ooooo cant wait to try! XO
-
-
