Pull-apart apple wreath

This beautiful pull-apart Apple wreath is made from soft, fluffy sweet yeast dough shaped into little apple-filled turnovers and baked snugly together in a round tin. Each bun is filled with juicy cinnamon apples, making the wreath perfect for pulling apart and sharing. Serve it simply dusted with icing sugar or drizzled with icing, whichever you prefer. Highly recommended!

Ingredients for the yeast dough:

• 320 g strong white bread flour
• 60 g caster sugar
• ¼ teaspoon salt
• 5 g instant dried yeast or 10 g fresh yeast
• 40 g unsalted butter, melted
• 150 ml milk
• 1 large egg
• 1 large egg yolk

Line a 25 cm round cake tin with baking paper.

Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients, adding the melted butter at the end of kneading. Knead until the dough becomes smooth, soft and elastic. Transfer to a lightly floured bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 1½ hours.

Roll out the risen dough into a rectangle. Using a drinking glass or a round cutter, cut circles from the dough, as if making dumplings. Place one cinnamon-coated apple wedge (see filling below) onto each circle and fold over to seal into a half-moon shape. Arrange the filled dough parcels side by side in the prepared tin. Cover with a tea towel and leave to rise again in a warm place for 30–60 minutes, or until doubled in size.

Bake in a preheated 180°C oven for 25–30 minutes. Leave to cool slightly, dust with icing sugar if desired, then pull apart and serve.

For the apple filling:

• 3 small apples
• 40 g caster sugar
• 1 teaspoon ground cinnamon

You’ll also need:

• icing sugar, for dusting

Peel the apples, remove the cores and cut each into quarters, then cut each quarter in half to make eighths. Place the apple wedges in a bowl and toss with the sugar mixed with the cinnamon.

Enjoy!

Recipe inspiration: Gotuj z Isabel; recipe developed and adapted by me.