Apple and cinnamon twists

Instructions

1. For the dough: Combine the milk and sugar (A), then heat to body temperature. Add the yeast and whisk to combine. Set aside until the mixture begins to froth.
2. Place the sugar (B), flour, eggs, vanilla and a pinch of salt into the bowl of a stand mixer fitted with a dough hook. Add the melted butter, followed by the milk and yeast mixture. Mix on low speed for 3 minutes, until the ingredients come together as a dough.
3. Increase to medium speed and continue to mix for 8 minutes, until the dough pulls away from the sides of the bowl. If the ingredients are not incorporating, scrape down the sides of the bowl as required.
4. Remove from the mixer and allow to rest for 5 minutes.
5. Lightly grease your workbench. Transfer the dough out onto the workbench and tuck the edges underneath itself to create a ball with a smooth surface. Transfer the dough into a large, greased bowl. Cover with plastic wrap and set aside at room temperature to prove for 90 minutes, until doubled in size.
6. For the sauteed apples: Peel and core the apples, then slice into 10mm cubes.
7. Place the butter and vanilla into a saucepan and heat. Once hot, add the apple cubes and sautee until they are tender but still have some bite.
8. Remove from the heat, add the sugar and stir to combine. Transfer into a bowl and allow to cool. Prior to using, strain the apples to remove any excess liquid.
9. For the cinnamon butter: Beat the butter together with the caster sugar and cinnamon until smooth and spreadable. Set aside until required.
10. To assemble: Once the dough has double in size, tip the dough out onto a lightly floured workbench. Gently knock back the dough and roll into an even rectangle, approximately 330mm x 250mm in size.
11. Spread the cinnamon butter over the surface of the dough. Scatter the strained sauteed apples and gold chocolate over the top.
12. Gently roll the dough into a log, starting from the long edge.
13. Slice the log down the centre, lengthways. With the exposed filling facing upwards, create a cross with the 2 pieces. Starting from the centre and working your way outwards, plait the 2 pieces. Note: The dough becomes too heavy and hard to manage if you try to plait the 2 pieces from one end to the other. That’s why we suggest starting in the centre.
14. Cut the plaited dough into 12 even slices, then place each piece into a greased muffin tin cavity.
15. Cover with plastic wrap and allow to prove at room temperature for 60 minutes.
16. Halfway through proving, heat the oven to 180°C (160°C, fan forced).
17. Once the twists have proved for 60 minutes, bake in the pre-heated oven for 20 minutes.
18. While the twists are baking, prepare the syrup: Combine the water, vanilla and sugar in a saucepan and bring to the boil. Remove from the heat once the sugar has completely dissolved.
19. Once the twists have been removed from the oven, brush the surface with syrup.
    

• The gold chocolate chips can be replaced with other chocolate types, e.g. dark or milk chocolate. Chopped chocolate could also be used instead of chips.
• Store at room temperature. Best eaten on the day the twists are made.