Mini Cinnamon and Apple Whirls
Breakfast or afternoon tea will be a perfect time to enjoy these Mini Cinnamon and Apple Whirls. The Russet Apple Compote is a recipe that I have prepared and kept in the fridge in a clean airtight container. As it freezes well, I make the compote when the apples are in season. The cinnamon crunch used on the top of these mini Whirls is a sheer delight and makes them different but dainty at the same time.
My eating habits are rather unusual as I love to taste everything. Therefore when sampling the food I prefer to have small portions . For that reason I make as many dishes in mini versions so that I can have the pleasure of gorging on everything. These Mini Cinnamon and Apple Whirs are no exception.
- 125g strong flour
- 125g plain flour
- ½ tsp ground cinnamon
- 1tsp salt
- 40g unrefined caster sugar
- 15g fresh yeast or 7g dried yeast
- 100ml full fat milk
- 2 free range egg yolks
- 30g unsalted butter
- 160g Russet Apple Compote
Cinnamon Sugar Dusting
- ½ tsp ground cinnamon
- 100g unrefined caster sugar for dusting
Weigh out the strong and plain flour, ground cinnamon, sugar, salt and if you used dried yeast add this to the flour in the bowl of a mixer.
Heat the milk to 37°C (blood temperature) if you choose to use fresh yeast; add the yeast to the warm milk and dissolve. Turn the mixer on with the dough hook, mix on low speed, and add the warm milk. Mix the dough for 5 minutes, add the egg yolks one at a time and mix well after each addition. Once all the eggs are incorporated, cut the butter in small pieces and add the butter to the dough, mix until the butter is incorporated ,approxiamtly a further 2 minutes.
Grease a metal bowl. Turn the dough out on a lightly floured surface, kneed until the dough become smooth and in a round ball shape. Place the dough in the greased bowl cover the bowl with a clean dry tea towel. Let the dough prove in a warm place until double in size.Depending on the room temperature , this can take up to about 40 minutes.
Preheat the oven to 180°C and grease a mini muffin mould each mould to have 5cm x 3cm dimensions.
Once the dough has doubled in size, remove the dough from the bowl and gently divide the dough in four, I find it works easier to break it down in smaller pieces. Use a rolling pin to roll each piece of dough in a ½ cm thick rectangle. Spoon 40g of the Russet Apple Compote on to the rectangular pastry leave a small edge clean. Roll the dough up in a pinwheel, cut the whirls in 3cm long pieces. Place the whirls flat in the prepared mini muffin moulds.
Cover the tray with a clean dry cloth and let it prove in a warm place for approximately 20 minutes. Once the whirls have filled the moulds, its ready to be baked for 30 minutes in the preheated oven.
While the whirls are baking prepare the cinnamon sugar.
Mix ¾’s of the unrefined caster sugar and the cinnamon, place it in a food processor or blender and pulse until it becomes finer,be careful not to over pulse it, as it will turn in to powder. Add the rest of the unrefined caster sugar to the cinnamon sugar and mix and set aside.
Once the mini cinnamon and apple whirls are cooked, remove the tray from the oven and heavily dust the whirls with the cinnamon sugar. Turn the oven setting to grill and place the mini whirls under the grill for a few seconds to caramelize the cinnamon sugar. Let the mini whirls cool slightly before serving.
Makes approxiamatly 20 Mini Cinnamon and Apple Whirls