Apple & Sultana Pull-Apart
May 23, 2020
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (141.4 g)
- Calories 475.5
- Total Fat - 19.4 g
- Saturated Fat - 11.8 g
- Cholesterol - 49.6 mg
- Sodium - 28.3 mg
- Total Carbohydrate - 74.5 g
- Dietary Fiber - 4 g
- Sugars - 49.7 g
- Protein - 5.4 g
- Calcium - 52.6 mg
- Iron - 1.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Grease a 22cm round cake pan and line base with baking paper.
To make cinnamon butter, beat all ingredients in small bowl of an electric mixer until light and fluffy.
To make dough, place flour in a large bowl and rub in butter with fingertips to form fine crumbs and then stir in sugar and sultanas. Make a well in the centre and using a flat-bladed knife, stir in 3/4 cup of the milk, until mixture comes to together to form a soft dough, adding extra milk if needed.
Turn dough onto a lightly floured bench and gently knead into a smooth ball and then roll out to a 25cm x 35cm rectangle.
Spread with cinnamon butter, leaving a 1cm border around edges and sprinkle with apple.
Starting from one long side, roll up to form a log and then cut evenly into eight slice and arrange slices, side-by-side and cut-side up, over base of prepared pan.
Cook in a moderate oven (180C) for about 35 to 40 minutes, or until golden brown and then stand in pan for 10 minutes before transfering to a wire rack to cool.
To make icing, place sugar in a medium bowl and add syrup and 1 teaspoon wate and stir until a thick, smooth consistency and then spoon over pull-apart and serve.
Tips & Variations
- TIP! Pull-apart is best made on day of serving, but can be made up to two days ahead. Keep in an airtight container at room temperature, or refrigerate in hot weather. To serve warm, heat individual buns in the microwave on HIGH (100%) for about 15 seconds.