APPLE PIE FILLING
CREAM CHEESE FROSTING
- To make the dough, add the flour to a large mixing bowl and make a well. Add the yeast to the well and cover with flour, then add the yoghurt, sugar, and salt to the bowl (hiding the yeast is important to keep it away from the salt, which would otherwise deactivate the yeast). Set aside.
- Warm the soy milk in a saucepan until it is around 40–50°C. If you don’t have a thermometer, you can use your finger to test – the milk should feel warm, but not hot. Pour the warm milk into the flour mix and, using a wooden spoon, combine until the dough becomes too thick to stir.
- Flour the benchtop then knead the dough for 7–8 minutes or until it becomes smooth and elastic, adding more flour only as needed to stop the dough sticking to your hands and the benchtop. Wash out your mixing bowl, dry and then lightly oil it. Place the dough into the bowl then cover and leave in a warm spot for 1 hour, or until it doubles in size.
- Meanwhile, prepare the Kanzi apple pie filling. Core the apples and dice into 1cm cubes. Place the butter, sugar, and diced apples into a medium saucepan and cook over medium heat for about 20 minutes, stirring occasionally, or until the apples have completely softened. Turn off the heat and set aside to cool.
- In a small bowl, make the cinnamon sugar by mixing the sugar, cinnamon, and nutmeg together. Grease a large, deep dish baking tray (ours was 33cm x 25cm). Set aside the 2 tbsp of butter.
- After the dough has risen, flour the bench and roll out the dough to a large rectangle. Take time to create an even, 1cm thickness. Spread the set aside butter over the entire surface, then top with an even layer of the cinnamon sugar. Next, evenly spread the cooled apple mixture on top.
- Now it’s time to roll the log. Start from the long end and roll up the side to create a long log. Roll it tightly, but without squishing the dough. Once you have created a log, cut it into 12 even slices with a very sharp knife. Place each slice, with the cut side facing up, into the greased tray. Preheat the oven to 180°C and set aside the covered tray of scrolls in a warm spot to rise for a further 30 minutes while the oven preheats.
- Bake for 25 minutes, or until the scrolls are golden-brown on top. Brush the freshly baked scrolls with extra vegan butter to get a nice glossy top. You can enjoy them warm now or allow to cool and then frost.
- To make the dairy-free cream cheese frosting, sift the icing sugar into a mixing bowl. Add the cream cheese and vanilla. Whisk together until smooth, then spread on top of cooled scrolls. Store in an airtight container in the pantry overnight, or in the fridge for a few days.
TIP: For the yeast, ensure it’s less than 6 months old. Dairy-free cream cheese can be found in the vegan section at all major supermarkets.