APPLE-FILLED BUNS

These are always a hit in our household as the inviting dough hides the fragrant, sweet apple inside!

Makes 20

For the dough

300g self-raising flour

175g butter, diced and chilled

3-4 Tbsp plain yoghurt

Icing sugar for dusting

Butter for greasin

For the filling

4 large apples, peeled and coarsely grated

2 Tbsp fresh lemon juice

4 Tbsp sugar

½ tsp cinnamon, plus extra for dusting

¼  tsp freshly grated nutmeg

1 cup walnuts or hazelnuts (optional)

Method

Sift the flour into a large bowl.  Add the diced butter and rub it in with your fingertips (this can be done in the food processor).  Add the yoghurt and mix lightly until the dough just begins to come together.  It should feel crumbly, do not be tempted to knead, just gather all the crumbs from the side of the bowl into a ball, pressing them together with your hands.

Cover and chill in the refrigerator for 30 minutes.

Meanwhile, make the filling.  Put the grated apples, lemon juice and sugar into a small pan and cook over a low heat, stirring constantly, until all the liquid has evaporated, remove from the heat and add the spice and nuts if using.  Stir to evenly mix and set aside.

Preheat the oven 180C

Lightly grease two baking tray with a little butter.

Divide the dough into 20 even sized balls.  Roll each piece into a ball, then press your thumb into the ball for a large hollow, spoon the filling into the hollows and press the dough over it to seal. Pat them down very gently.  Put the balls seam side down, on the prepared trays and bake for about 35 minutes, or until lightly golden.  Remove from the oven and sift over icing sugar and little cinnamon, let cool.

They can be kept for 2-3 days or frozen