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Spicy apple spelt pull apart

Danielle Colley
Danielle Colley

This spelt pull apart is an absolute winner fresh from the oven and then the next day I toast it up and slather it in butter, or make a bread and butter pudding that is also, equally, to die for. It would even work as French Toast with bacon for a weekend brunch. Luckily this makes quite a large loaf.

Spicy apple spelt pull apart
Spicy apple spelt pull apart Photo: Danielle Colley

Ingredients

For the dough :

  • 2 ½ cups wholemeal spelt flour
  • 2 ½ cups plain spelt flour
  • 2 teaspoons yeast
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 cup of sultanas
  • finely grated zest of one lemon
  • 1 egg
  • 100g butter, chopped
  • 300ml milk

For the apple :

  • 2 ½ large Granny Smith apples, peeled, cored and chopped into small pieces
  • 70g butter
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

For the glaze :

  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 teaspoon cinnamon

Method

Pop your flours into a bowl and give them a good whisk to remove any lumps. Combine with sultanas, yeast, spices, salt and lemon zest. Stir through.

Pop your chopped up butter and milk on the stove and warm gently until the butter has melted. You want your milk to be just above luke warm, not hot.

Make a well in your flour mix, crack in your egg and add your milk and give it a good stir to mix together.

Turn it out onto a well-floured surface and knead until it's nice and smooth. This will take about 5-7 minutes of good kneading.

Lightly oil a clean bowl and put your dough in and cover with a clean tea towel before placing somewhere warm for 40 minutes or until about double in size.

While your dough is proving, put your apple, butter and sugar into a saucepan over a medium heat and pop a lid on. Bring to boil and leave it to simmer for 5 minutes only. You want it softened but not mushy. Set aside to cool.

When your dough has doubled in size, knock it back and knead again, then spread it out on a floured surface into a large rectangle about 1 cm thick all over.

Spread your apple over the entire surface of the dough making sure it is evenly spaced. Roll it up like a large Swiss roll and cut it in 1.5-2cm slices. Lay your slices around the outside edge of you tin, and then fill in the rest. Leave for a further half hour to rise again.

Preheat oven to 220C, and lightly grease a bundt tin or pop baking paper into a normal cake tin.

Pop into oven for 15 minutes, then reduce heat to 200C and bake for a further 7 minutes until golden brown. It should sound hollow when tapped.

To make your glaze combine the sugar, spice and water in a saucepan on medium heat until the sugar dissolves. Bring to the boil, reduce heat and leave to simmer for 1 minute, not stirring. Remove pullapart from oven, flip it straight out onto a plate and brush glaze over immediately.

Eat it while it’s hot!

 

Course:
Dessert

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