These swirl rolls… lets just call them Fudge Apple Swirl Rolls!
You’ll either love them or become addicted to them. I fall into the latter category. I am sure, if you make this, you will become addicted to them too, what is there not to love?! (Except if you are dairy and gluten intolerant, allergic to apples and can’t tolerate sugar…)
These are light, fluffy, sweet, sticky, fudgy and most of all; delicious!
Autumn is definitely here in Scotland, it has become soo cold! As soon as mid-August comes, the temperature always seems to plummet; from a fresh 18ºc to a frosty 9ºc. To be honest, I do really love Autumn. The fresh icy breeze long walks on fallen frosted leaves and an excuse to wear scarves and fluffy socks with ankle boat 24/7! While hot summer days and long summer night are lovely, Autumn is clearly my favorite season, well, as well as the ski season!
These fudge apple swirls rolls are basically autumn in a mouthful. The fudge in the filling melts into the soft, pillowy dough, giving the dough a buttery vanilla taste as well as creating a sticky fudge caramel at the bottom of the rolls. The sliced apples soften just a touch while baking, so every single bite is filled with tart and tender apple slices.
Literally – heaven in a darn pan!
When it comes to this recipe, yeast is the wonder ingredient! Yeast is the ingredient in many pieces of bread that give the beautiful rise and contributes to the flavor. It is such an easy ingredient to use and you probably eat it every day without noticing.
If you have never worked with yeast, don’t worry! It is so easy to use. All of my recipes on BtD call for “dried quick yeast”. This is just your regular instant dried yeast, found at nearly every supermarket. This type of yeast required no activation e.g. added to water etc.
Measure out your yeast, add to the flour and mix. See, it’s easy!
This dough is so simple to make. Mix, knead prove, roll, fill, prove, bake, eat.
It is uber important to prove your dough twice to achieve the fluffy texture that makes these rolls so good!
Proving the dough lets the yeast activate, producing carbon dioxide which, over a period of time, rises the dough. The second prove gives the bread a second chance to collect the precious carbon dioxide and the baking makes the dough rise even more!
Proving! Zero effort = Amazing light texture.
I cannot stress enough how important kneading you dough is. I used to be very lazy and let my table-top mixer knead my bread dough with a dough hook for 5 -10 minutes and then just prove it as normal. Once I had baked the bread and had a slice, it was, well, quite disgusting…
There were lumps of flour in the dough and it just crumbled when you would slice it. I followed the recipe to a T and it was a disaster.
The next time I made bread. I used the same recipe but this time, I hand kneaded the dough. This small change made the bread a gazillion times better!
I find using a dough hook while making bread doesn’t knead the dough that well at all compared to using your hands. The hook can’t manipulate the dough like your hands can so the loaf will have a denser texture, making the proving time longer. Also, using your hands while kneading is very therapeutic (for me). After a hard day of work, in the office, making phone calls or being at a boring meeting, you just need to take out your stress or anger on something.
Take it out on to the dough.
Bread dough will benefit hugely from punches and hits as well as kneading and stretching. This is why I love hand making bread.
I do recommend knead with your hands 100%. Even if you are not confident with your kneading technique, just take some time to practice on the dough.
Stop what you are doing and make these now!
Seriously, you’ll thank me!
If you make my Fudge Apple Swirl Rolls Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the dough 150g plain flour For the filling 2 granny smith apples For the glaze 50g icing sugar The rolls should be kept in an air-tight container for up to 3 days.
How do you make Fudge Apple Swirl Rolls
100g strong white flour
1/2 tsp. salt
1 packet (approx 7g) dried quick yeast
25g butter, melted
3/4 tsp. vanilla extract
3 tbsp. golden syrup
100ml milk warmed slightly, I used semi-skimmed
150g traditional vanilla fudge pieces
1/2 tsp. cinnamon
Water, milk, cream or maple syrup
Try out our Fudge Apple Swirl Rolls recipe and post your results below in the comments…
For the dough
150g plain flour
For the filling
2 granny smith apples
For the glaze
50g icing sugar
The rolls should be kept in an air-tight container for up to 3 days.