Jamie Oliver has tantalised taste buds across the nation with a lip-smacking new cinnamon bun creation that is simply perfect for those drizzly days indoors.
His latest invention? A luscious twist on the humble cinnamon roll, ingeniously married with the autumnal charm of toffee apples. Jamie excitedly shared: “It’s got loads of opportunity for you to flavour it in different ways, but my combo is toffee apple and cinnamon buns.”
The Instagram crowd was treated to a drool-worthy reel where Jamie showcased this recipe, potentially doubling as a communal dessert. He can be heard enthusing over the just-ousted rolls: “crispy, gnarly, caramel-y,” reports the Mirror.
Sampling the spoils himself, he couldn’t help but exclaim: “Oh my lord, that is insane.”
Naturally, family validation followed, with Jamie playfully tempting his pooch with a bite.
Ingredients
500g strong white bread flour, plus extra for dusting
One 7g sachet of dried yeast
Oil, for greasing
100g dried apple slices
Four eating apples
One level tbsp ground cinnamon
One tbsp vanilla bean paste
100g demerara sugar plus extra for dusting
100g soft unsalted butter, plus extra for greasing
Method
Start by combining the flour with one level teaspoon of sea salt in a large bowl, creating a well in the centre. In a separate jug, mix the yeast with 300ml of lukewarm water, leaving it aside for a few moments.
Next, slowly tip the yeast mix into the well, gradually incorporating the surrounding flour to form a dough using a knife. Transfer the dough onto a flour-dusted worktop and give it a good knead for about ten minutes until it’s smooth and elastic.
Jamie recommends a technique involving lifting the dough and slapping it back onto the surface.
Once kneaded, lightly oil a bowl and return the dough to it, covering it with a clean, damp tea towel. Find a cosy spot to let the dough prove for an hour or until it’s puffed up to twice its original size.
In the meantime, take the time to finely chop the dried apple slices. Then peel, quarter, core, and thinly slice the fresh apples.
Mix the fresh and dried apples with the cinnamon, vanilla essence, and sugar in a bowl, giving them a good “scrunch” to blend the flavors.
Once the dough has risen, it should be stretched out on an oiled work surface to form a 30cm x 50cm rectangle. The soft butter should then be spread evenly over the dough, followed by the sugared apples and any remaining juices.
The dough should then be rolled up into a long sausage shape from the side closest to you. This should then be cut into 12 equal pieces.
A 28cm non-stick ovenproof frying pan should be generously buttered and dusted with a little sugar. The rolls should be placed in the pan, swirl side up, covered with a clean damp tea towel and left in a warm place until they have doubled in size again.
The oven should be preheated to 180C/350F/gas 4. The buns should be dusted with a little more sugar and baked at the bottom of the oven for 30 minutes, or until they are golden and sticky.
They should then be turned out onto a board and served.
