Genius Apple Rollups aka Crispy Apple Bread Cigars

Those baked apple pie roll ups by Spend With Pennies turned up on social media last week and I decided to give them a go. It's a very good year for apples in Estonia this year, we're inundated with them! A good reason to try out as many new and old apple recipes out there :)

For the original recipe, see Spend With Pennies blog. Here's what I did, using homemade apple jam of course :)

Crispy Apple Roll-Ups
(Moositäidisega saiarullid)
18 "cigars"

18 sliced of white bread
thick and chunky apple jam
50 g butter, melted
cinnamon
demerara sugar or golden caster sugar

Preheat the oven to 180 C/370 F. Take a medium-sized shallow oven dish and brush lightly with melted butter.

Pour the melted butter onto a small shallow dish.

Remove the crusts off the sliced bread, then roll each slice with a rolling pin until flattened thin. Put a heaped tablespoonful of apple jam alongside one end of the flattened bread (see this pic on my Instagram), then roll tighly. Roll the rolled bread quickly in the melted butter, then place into the oven dish, "seam" underneath.

Repeat with the rest of the bread slices and apple jam. When all "cigars" are done and neatly tucked into the oven dish, then sprinkle with cinnamon and sugar (go easy on the sugar, be generous with the cinnamon).

Place the dish into the preheated oven and bake for about 15-20 minutes, until the bread cigars are golden and crispy.

Remove from the oven, let cool a little. Enjoy - eating either with your fingers, or nicely plated with some vanilla ice cream.

It's cinnamon bun day (kanelbullens dag)!

It's Cinnamon Bun Day in Sweden today. Cinnamon Bun Day was established in 1999, or 17 years ago, when Swedish Home Baking Council (Hembakningsrådet) came up with the idea when looking for a way to celebrate their 40th anniversary. Many Swedes rush to their favourite bakery today and buy some kanelbullar - or bake their own. You'll find a good recipe for Swedish kanelbullar over on Sweden.se site (written by Anne).

I've previously given you recipe for my traditional cinnamon rolls (with step-by-step photos), as well as the hugely popular cinnamon pull-apart bread. Today's recipe is for Finnish korvapuustit ('Slapped ears') - more or less the same thing, just shaped and braided slightly differently.

Korvapuustit/Finnish cinnamon buns
(Soomlaste kaneelisaiad)
Makes about 16 large buns



450 g all-purpose flour (about 750 ml or 3 cups)
85 g caster sugar (100 ml)
1.5 tsp ground cardamom pods
0.5 tsp salt
1 packet of fast-action dried yeast (about 11 g)
250 ml lukewarm milk (1 cup)
1 egg (divided)
75 g butter, softened

Filling:
50 g butter, softened
4 Tbsp caster sugar
cinnamon

Topping:
pearl sugar (optional)

In a large mixing bowl, mix most of the flour, sugar, cardamom, salt and yeast. Stir in the milk and about half of the egg (leave some for brushing the buns before baking). Knead in the softened butter and the rest of the flour, if necessary. Knead until you've got a soft and pliable dough that releases from the sides of the bowl. Cover with clingfilm or a clean towel and leave to prove for about 45-60 minutes, until doubled in size. (The place for proving should be warm and draught-free).
Turn the dough onto a lightly floured table, knead gently couple of times. Roll into a reclangle sized 30x60 cm. Spread soft butter over the dough, then sprinkle generously with cinnamon and sugar. Roll up tightly, starting from the long side, leaving the "seam" under the roll.

Now use a sharp knife to cut into buns, following the scheme here. The buns should be about 2 cm wide on the narrow end and 5 cm on the wide end.



Transfer onto a parchment-lined baking sheet, placing them upright. Using your thumbs or a large pencil, press a dent into the middle of each bun, just like this:



Cover with a kitchen towel and leave to raise for another 30 minutes in a warm place. Meanwhile, preheat the oven to 225 C/450 F.

Brush with egg wash and sprinkle with pearl sugar. Bake in a preheated oven for 10-15 minutes, until the buns and golden brown.

Take the baking sheet out of the oven, and cover the buns with a kitchen towel and let them cool (a little) - this way they remain nice and soft.