Ingredients

• 200g/7oz caster sugar
• 1 tbsp water
• 200ml/7fl oz whipping cream
• 3 Granny Smith apples
• peeled
• cored
• chopped into small cubes
• 3/4 tsp sea salt
• 250ml/8½fl oz full-fat milk
• 25g/1oz butter
• 500g/1lb strong white flour
• 1tsp salt
• 1 x 7g/¼oz sachet fast-action dried yeast
• vegetable oil
• for greasing

Directions

• For the filling
• heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.)
• Meanwhile
• gently warm the cream in a saucepan. Carefully
• add one-third of the cream to the caramel and
• once the bubbling has subsided
• whisk in the remaining cream and sea salt. Pour the mixture into a bowl and set aside until completely cooked.
• For the dough
• warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm.
• Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast.
• Stir the milk mixture into the flour mixture until the contents of the bowl comes together as a dough.
• Turn the dough out onto a lightly floured surface and knead for five minutes
• or until the dough is smooth and elastic.
• Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour
• or until the dough has doubled in size.
• Lightly grease two baking trays and line with greaseproof paper.
• Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a large rectangle.
• Drizzle half of the caramel over the dough then scatter with the chopped apples. Roll the dough into a tight cylinder and cut twelve 4cm/1½in slices from it.
• Place the rolls
• cut-side facing upwards
• onto the baking trays. Cover with a tea towel and set aside to rise for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Bake the rolls in the oven for 25-35 minutes
• or until risen and golden-brown. Remove the rolls from the oven and set aside to cool on a cooling rack. Drizzle with the remaining caramel.