Irish Malted Apple Rolls
Irelands cuisine is a close relative of New Englands. They are known for their apples, as well as the flavor of malt.(And no, I am not alluding to the Irish and liquor)Malt in the way of the old fashioned tastes of equally old fashioned malt shops of old. The marriage of apples and malt are a perfect pair.
For 8 Serving(s)
- 1 cup(s) warm apple cider, juice or water
- 1 (1/4-ounce)package dry yeast
- 2 cup(s) flour
- 1/2 cup(s) malted milk powder *
- 1 teaspoon(s) each salt, cinnamon and nutmeg
- 2 tablespoon(s) butter or margarine, melted
- 6 tablespoon(s) cream cheese or Mascarpone cheese, softened
- 2 tablespoon(s) brown sugar
- Nonstick cooking spray
- 2 MacIntosh apples, peeled, cored and thinly wedged
- Irish cream liqueur, such as Bailey's
Irish Malted Apple Rolls Directions
- In a large bowl, add warm cider and yeast, whisking well. If using water, add 1 tablespoon sugar. Let sit for 10 minutes, or until yeast starts to foam. With a sturdy wooden spoon(or using a dough hook on a standing mixer)mix flour, malted milk powder, salt, cinnamon and nutmeg. Add melted butter until well mixed and dough leaves the side of the bowl. Cover loosely with a kitchen towel and let rise in a warm place until almost double in bulk, about an hour.
- Preheat oven to 350-degrees F. Mix cream cheese with brown sugar; set aside.
- Turn out onto lightly floured work surface and knead for 2-3 minutes, or until smooth and elastic. Pinch off 8 balls of dough, equally sized. Place each on a baking pan greased with nonstick cooking spray, flattening with your palm until abut 1/2-inch high, and leaving 2-inches between each. Dollop equal amounts of cream cheese mixture in the center of each roll and evenly divide apple wedges on top. Bake 20-22 minutes, or until the top of the rolls are browned. Remove from oven to drizzle some liqueur over each to enjoy hot, or completely cool first.
- * Such as Carnation or Ovaltine