Spicy Coconut Apple Twists
|Fresh yeast||1⁄2 Ounce (15 Gram)|
|Warm milk||6 Fluid Ounce (3/4 Cup, 185 Milliliter)|
|Flour||8 Ounce, sifted (2 Cups, 250 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Butter||1 1⁄2 Ounce, melted (45 Gram)|
|Canned apple slices||5 1⁄2 Ounce (3/4 Cup, 170 Gram)|
|Ground cinnamon||1⁄4 Teaspoon|
|Coconut icing||1 Tablespoon (Extra Required)|
|Icing sugar||4 Ounce, sifted (3/4 Cup, 125 Gram)|
|Desiccated coconut||4 Tablespoon|
|Butter||1⁄2 Ounce (15 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
|Hot water||4 Tablespoon|
1. Place yeast and milk in a bowl, mix to dissolve and stand in a warm, draught-free place for 10 minutes or until frothy. Place flour, sugar, salt, cinnamon and cloves in a bowl and mix to combine. Add yeast mixture and butter and mix to form a soft dough. Knead dough on a lightly floured surface for 5-8 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with plastic food wrap and stand for 10 minutes.
2. Divide dough into 4 portions and roll each into an 8 x 30 cm/3 1/2 in x 12 in strip (a). Spoon apple down the center of each strip and sprinkle with extra cinnamon. Fold in half lengthwise and seal edges (b). Roll each strip into a sausage shape, then twist 2 rolls together (c) and place on a greased baking tray. Repeat with remaining rolls. Cover twists with plastic food wrap and stand for 20 minutes or until doubled in size. Bake at 180°C/350°F/Gas 4 for 20-25 minutes or until golden and cooked through.
3. To make icing, place icing sugar, coconut, butter and vanilla essence in a bowl and mix to combine, then mix in enough water to make an icing with a thin consistency. Spread icing over twists while they are still hot.