Ingredients
2 ¼ cups self-raising flour
75g cold unsalted butter, chopped
¼ cup brown sugar, firmly packed
1/3 cup sultanas
¾ - 1 cup milk
1 large Granny Smith apple (250g), peeled, cored, cut into 1 ½cm pieces
CINNAMON BUTTER
100g unsalted butter, chopped, at room temperature
½ cup brown sugar, firmly packed
1 teaspoon ground cinnamon
MAPLE ICING
1 cup icing sugar mixture
2 tablespoons maple syrup
Method
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Grease a 22cm round cake pan. Line base with baking paper.
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To make cinnamon butter, beat all ingredients in small bowl of an electric mixer until light and fluffy.
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To make dough, place flour in a large bowl. Rub in butter with fingertips to form fine crumbs. Stir in sugar and sultanas. Make a well in the centre. Using a flat-bladed knife, stir in ¾ cup of the milk, until mixture comes to together to form a soft dough, adding extra milk if needed.
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Turn dough onto a lightly floured bench. Gently knead into a smooth ball. Roll out to a 25cm x 35cm rectangle. Spread with cinnamon butter, leaving a 1cm border around edges. Sprinkle with apple.
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Starting from one long side, roll up to form a log. Cut evenly into eight slices. Arrange slices, side-by-side and cut-side up, over base of prepared pan.
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Cook in a moderate oven (180C) for about 35 to 40 minutes, or until golden brown. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
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To make icing, place sugar in a medium bowl. Add syrup and 1 teaspoon water. Stir until a thick, smooth consistency. Spoon over pull-apart. Serve.
TIP! Pull-apart is best made on day of serving, but can be made up to two days ahead. Keep in an airtight container at room temperature, or refrigerate in hot weather. To serve warm, heat individual buns in the microwave on HIGH (100%) for about 15 seconds.
