Method

• Make the dough by warming the milk (don’t make it too hot, just luke warm) and add the yeast and sugar and mix
• Allow to sit for 10 minutes until it becomes frothy
• Place the flour in a bowl with the salt, make a well in the centre and add the egg and then the yeast/milk mix
• Mix until the dough comes together
• Cover and set aside for 40 minutes
• While the dough is resting make the butterscotch sauce
• In a pot add the cream, brown sugar and vanilla
• Bring to the boil
• Continue to boil for 2-3 minutes before removing from the heat and whisking in the butter and sea salt
• Set aside to cool
• Preheat the oven to 180 degrees
• Melt the butter
• In a separate bowl, mix together the brown sugar and cinnamon
• Lightly dust the bench with flour, roll the bread to out to a 30x40cm rectangle
• Brush the dough with melted butter and sprinkle over 1/3 of the cinnamon/sugar mix
• Roll the dough again and then repeat the process
• Repeat the folding process one more time
• Peel and grate the apples
• Roll the dough out one last time to a 30 x 40cm rectangle, spread with about ½ - 2/3 of the butterscotch sauce and then sprinkle over the grated apple
• Roll the dough up from the long edge to create a long scroll
• Cut the dough into 12 pieces and place them into a lined baking tray/cake tin*
• Drizzle over the remaining butterscotch sauce and leave the scrolls loosely covered for 15 minutes to rise before baking
• Bake the scrolls for approx
• 20 minutes until the dough is cooked
• Check one of the inside scrolls to make sure
• Allow to cool for a few minutes and then dig in!