Description
Comforting Apple and Cinnamon Rolls with Mapchie Toffee Sauce and a spooky Dobla twist
Ingredients
Method
- Mix the IREKS Mella Brioche, the yeast and the water together for 2 + 10 minutes, the dough should reach between 27°C – 28°C
- Bulk fermentation for 30 minutes
- Pin the dough 30cm x 45cm
- Add the cinnamon to the apple mix and spread onto the dough
- Roll the dough (from the 45cm side) to the other side to create a large roll
- Cut the dough into smaller rolls
- Place the smaller rolls onto a baking sheet and proof for 60 minutes
- Batch the small doughs together and bake at 180°C for 20 minutes until golden
- Heat the Macphie Toffee Sauce to loosen and drizzle over the cinnamon rolls
- Sprinkle on the fudge pieces and decorate with the Dobla Halloween decorations
