Winter baking with apples and pears

Celebrate the season of Australian apples and pears with these sweet bakes that will keep the midwinter blues away.

Apple & cinnamon scrolls

MAKES 12 LARGE SCROLLS

PREP + COOK TIME 1 HOUR (+ PROVING TIME)

1 cup (250ml) milk

60g butter, chopped

2 tablespoons honey

2 tablespoons extra virgin olive oil

1 cup (250ml) apple juice, at room temperature

7g sachet dry yeast

1 egg, beaten lightly

1 tablespoon finely grated orange rind

5 1/3 cups (800g) bread flour

2 teaspoons ground cinnamon

2 teaspoons salt

1 egg yolk

2 tablespoons maple syrup

APPLE FILLING

3 medium red-skinned or green-skinned apples, peeled, chopped finely

1 cup (220g) brown sugar

2 teaspoons ground cinnamon

60g butter, softened

2 cups (200g) walnuts, toasted, chopped finely

VANILLA ICING

50g butter, melted

1 teaspoon vanilla extract pinch of salt

3 cups (480g) icing sugar mixture, sifted

¼ cup (60ml) thickened cream

1 Place milk and butter in a microwavesafe jug, microwave on HIGH for 1 minute or until the milk is hot and the butter has melted. Stir in the honey and oil.

2 Add juice and yeast to the bowl of an electric stand mixer; stir to dissolve. Add egg, orange rind, flour, cinnamon, salt and the milk mixture. Using the dough hook, knead on low speed for 8 minutes or until the dough is soft and elastic. Cover the bowl with a clean tea towel and stand in a warm place for 1 hour or until the dough has doubled in size.