Apple and Cinnamon Spiral with Salted Caramel: Pure Delight

For the dough, heat the milk until it reaches between 38°C and 43°C. Pour into a large bowl, add the granulated sugar and the dry yeast. Mix gently and let it rest for 5 to 10 minutes, or until the mixture is foamy and activated. This step is vital for fermentation.

Em seguida, adicione os ovos, a manteiga derretida, 5 xícaras de farinha de trigo e o sal à mistura de fermento. Misture tudo com uma colher de pau ou na batedeira com gancho de massa até formar uma bola. A massa deve ficar um pouco pegajosa, mas não líquida.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, adding the remaining flour gradually if necessary, until the dough is soft and elastic. The professional technique is to avoid adding too much flour, keeping the dough hydrated for soft rolls.

Grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turn it to grease all sides, and cover with a clean kitchen towel. Let the dough ferment in a warm place for 1 to 1.5 hours, or until it doubles in size.

While the dough rises, prepare the apple filling. In a medium bowl, combine the chopped apples, brown sugar, cinnamon powder, and nutmeg. Mix well until the apples are evenly coated. This filling will ensure the robust flavor of autumn.

After the first rise, remove the dough from the bowl and place it on a lightly floured surface. With a rolling pin, roll it out into a rectangle of approximately 45x30 cm. The most common mistake is not opening the dough evenly, resulting in uneven rolls at the end.

Spread the softened butter over the entire surface of the dough rectangle. Next, distribute the apple mixture evenly, leaving a small free edge on one of the longer sides. Press the filling lightly to adhere to the dough and prevent it from falling out.

Roll the dough tightly from the longest side, forming a cylinder. Cut the cylinder into 12 equal slices, using unflavored dental floss or a sharp knife. The most important tip is to use dental floss for a cleaner and more precise cut without crushing.

Arrange the rolls in a rectangular baking dish (23x33 cm) greased with butter or lined with parchment paper, leaving a small space between them. Cover again with a cloth and let ferment for another 30-45 minutes, or until they are slightly swollen.

Preaqueça o forno a 180°C (temperatura média). Take the rolls to the preheated oven and bake for 25 to 30 minutes, or until they are golden and the center is cooked. If they brown too quickly, cover with aluminum foil to prevent burning.

Enquanto os rolinhos assam, prepare o caramelo salgado. Em uma panela pequena, derreta o açúcar mascavo e a manteiga em fogo médio. Cozinhe, mexendo sempre, por 2 minutos. Retire do fogo e adicione o creme de leite fresco e o sal marinho. Misture até ficar homogêneo.

For the sugar glaze, mix the powdered sugar with the milk until you get a creamy and smooth consistency. You can adjust the amount of milk for the desired thickness, ensuring a perfect coating for your rolls.

Remove the rolls from the oven. Immediately after taking it out, pour the hot salted caramel over the rolls still in the pan. Let it absorb for a few minutes. Then, drizzle with the sugar topping. Serve hot for the best flavor experience.

To prepare the night before: After step 9 (second fermentation), cover the baking sheet with plastic wrap and refrigerate for up to 12 hours. The next morning, remove from the refrigerator 30-60 minutes before baking, then follow step 10. This saves time.