- Mix the cubed apples with the sugar, salt, spices and lemon juice in a large bowl. Leave to stand for an hour.
- Heat the apples in the microwave for 1 minute and then strain any juices. Mix the strained apples with the cornflour and ground almonds – make sure the filling is fairly dry. Set aside.
For the dough
Makes 16 buns or 1 giant roll
- Put the yoghurt and butter in a measuring jug and heat in the microwave for 30 seconds. Stir and heat for another 30 seconds or until the butter is melted. Set aside to cool until barely warm. Mix in the eggs.
- Put all the dry ingredients in the bowl of your stand mixer and mix together briefly. Add the yoghurt/butter/eggs and mix on medium-low speed using the dough hook for about 10 minutes or until it passes the windowpane test. Alternatively knead by hand for about 15 minutes.
- Leave the dough in the mixing bowl (or put a large, lightly greased bowl), cover and prove for 1-2 hours until nearly double in size.
- Preheat your over to 200C/400F. Scrunch a large piece of baking paper and line a large pie dish or springform cake tin. Spray with cake release or brush with a little melted butter.
- Tip dough onto a lightly floured worktop and knock back. Flour your rolling pin then roll the dough out into a rectangle shape. Trim the edges with a pastry scraper. Brush it with some melted butter.
- Spread the apple filling over the dough and then cut into 5 strips of equal width. Roll one strip into a spiral and place in the centre of the prepared tin. Wind the other strips around the first spiral to create one giant roll – things may get a little messy here but if any filling falls off, tuck it back into the roll. Let this rise, loosely covered, for 30-40 minutes.
- Brush the roll with the egg wash and bake for 35-45 minutes (or up to an hour – check with a skewer to see if dough is done in the middle of the roll), covering the roll loosely with foil after about 20 minutes.
- Cool in the tin then lift out using the baking paper. Heat the jam/water in the microwave for 30 seconds and then sieve into a small bowl. Brush the warmed jam all over the roll and let it dry.
- Drizzle the roll liberally with caramel, cut into slices and serve.
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