Apple Crescents (Rogaliki)

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TRH Apple Crescents ( Rogaliki)1  TRH Apple Crescents ( Rogaliki)2

3 cups cake flour,
1 1/2 tsp instant yeast,
1/4 tsp salt,
1/4 cup melted butter,
2 large eggs slightly beaten,
2 tbsp icing sugar,
1 cup plain yoghurt or sour cream.

Add all ingredients to stand mixer and with dough hook, knead for 5 to 6 mins.
If dough is too sticky slowly add tbsp per tbsp of more flour.
Place dough in a greased bowl covered to let rise for 30 to 40 mins.
Knock back, place on floured surface and sprinkle with flour and roll out a round disk not too thick, cut into triangles and place 1/2 dessertspoon apple filling at the bottom and roll up like a croissant.
Take 2 ends and nip together into a crescent shape.
Place on baking tray lined with parchment paper and let rise for a further 20 mins.
Preheat oven to 180 C (160 C fan assist oven) before baking glaze the buns with egg wash and bake for 15 to 18 mins.
Let cool, dredge with icing sugar.
Makes 20 crescents.

Apple filling
1 kg sliced, skinned, cored red apples.
Place in a saucepan and add 1/4 cup brown sugar,
1/4 cup castor sugar,
1/4 cup lemon juice,
1/4 cup boiling water.

Add 1 tsp cinnamon,
1/2 tsp ground cloves.
Over med heat cook apples for 15 mins.
Add 1 tbsp cornflour/maizena and stir in.
Blitz in blender and cool down completely before adding as filling.

Recipe adapted from Anias Kitchen
Baked, tried and tested by Gail Haselsteiner

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