Apple Cinnamon Swirl Pie
Apple Cinnamon Swirl PieNo: NutsContains: Gluten / Dairy / EggThis simple recipe was shared with us by Sophia from Thermomix Baking Blogger. Serve this delicious pie with a spiced masala tea at the end of a meal to remember. What a great flavour combination: apples, cinnamon, cloves and chai flavours. The recipe is very simple and can easily be varied to make cinnamon rolls or even twists, depending on your preference.
Recipe Tester Feedback: "I took this into work to share it... Fellow teacherswere flocking from near and far! Such a perfect dish for a morning tea! - Sandra
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes + rising time
Cooking Time 20-30 minutes
Can be frozen
- milk - 220g
- sugar - 80g
- yeast - 2 tsp, dry active
- butter - 80g
- plain flour - 500g, plus extra for dusting
- egg - 1
- salt - 1/2 tsp
- butter - 50g, soft
- demerara sugar - 50g
- caster sugar - 30g
- cornflour - 1 Tbsp
- cinnamon - 1 tsp (add more, if you like it stronger)
- apple - 1, braeburn or pink lady
- lemon - 1/2, juice only
- icing sugar - 250g
- Place milk (220g), sugar (80g) and yeast (2 tsp) into the mixer bowl. Program 2 minutes / 37C / Speed 2.
- Add butter (80g only) in small chunks, flour (500g), egg (1) and salt (1/2 tsp), in this order. Program 2 minutes / Closed Lid / Kneading Function.
- Transfer the dough into a lightly oiled mixing bowl, cover with clingfilm and leave to rise for one hour.
- Take the butter (50g) out of the fridge and leave to warm up to room temperature.
- In a small mixing bowl combine demerara sugar (50g), caster sugar (30g), corn starch (1 Tbsp) and cinnamon (1 tsp). Stir until combined.
- Chop up the apple (1) finely and leave in a separate bowl for later.
- Once risen, take the dough out of the mixer bowl and place it onto a floured surface.
- Roll out the dough to a large rectangle of approximately 45x30cm.
- Now take the soft butter (50g) and squeeze it in your hands until really soft. This is a bit messy, but ensures that the butter can be spread really smoothly on the dough. Spread the butter, using your hands, on the entire dough. Leave 2cm on the edges of each side of the dough free.
- Sprinkle the sugar-cinnamon mixture over the buttered dough and, using a rolling pin, lightly press it into the dough. Scatter the apples over it as well and again, lightly press it in the dough, using a rolling pin.
- Slice the cake in long strips lengthways about 3-4cm thickness. Roll the first one up and place in the middle of a pie dish. Wrap the next ones around as if you were protecting the first bun with more layers. It should fill up the pie dish.
- Leave to rise for another 30 minutes, covered with a tea towel.
- Preheat your oven to 180C.
- Uncover and bake for 20-30 minutes until golden brown and baked all the way through. Take it out of the oven and leave to cool for 15 minutes.
- Now it is time to make your lovely lemon icing. In a mixing bowl add lemon juice (from 1/2 lemon) and icing sugar (250g). Stir well to combine. If the mixture is really stiff, add a bit more lemon juice, bit by bit, because you don't want it to get too runny. It should have the consistency of thick custard.
- Drizzle over the giant cinnamon bun and enjoy with some lovely spiced masala tea.