Method

Make the dough:

• Warm 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 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.

Make 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.

Bake:

• Preheat the oven to 180 degrees C.
• Prepare melted butter.
• In a separate bowl, mix together the brown sugar and cinnamon.
• Lightly dust the bench with flour, roll the bread dough 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. Don’t overwork the dough—keep it soft for fluffy scrolls.
• 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 it is cooked through.
• Allow to cool for a few minutes and then dig in!