Apple and cinnamon buns (dairy)

I had some fresh yeast left over from my last bake, so I decided to do a little bit of inventing today. It may not be an original idea, but I have never seen it before, and I really fancied the combination of ingredients. My yeast dough phobia is well and truly over!

Ingredients:

Dough:
250ml tepid milk

25g fresh yeast*

500g plain flour

2 yolks

50g caster sugar 
200g butter or margarine

Pinch of salt

Filling:
150g demerara sugar
2 cooking apples (peeled and finely chopped)
50g ground almonds
2tbsp ground cinnamon

1 egg for glazing (beaten)

*this can be a difficult thing to buy in the UK, but you can get a little bit from a baker at a supermarket for free. Or alternatively try a Polish shop.

Method:

Make a starter by putting some of the sugar into the milk and crumbling the yeast into it. Leave it in a warm place, covered with a tea towel to froth up. 

2) Mix together the flour, the rest of the sugar and salt

3) Mix in the egg yolks and the softened butter or margarine.

4) Mix in the yeast starter and knead until the dough stops sticking to the bowl.

5) Cover with tea towel and leave in a warm place to double in size.

6) Tip the dough out onto a floured surface and roll out into a large flat rectangle
7) Mix together the demerara sugar, almonds and cinnamon and sprinkle evenly over the dough
8) Squeeze the chopped apples to get rid off any excess juice and put on top of the dough as evenly as possible
9) Roll the dough into a swiss roll shape
10) Cut into equal size portions and place on a tray, leaving space between them, as they will grow substantially
11) Cover with tea towel and leave in a warm place until they double in size (or join up)
12) Bake at 200C for approximately 30 minutes

Autumnal yeast flat cake (dairy)

This is a typical central European cake, that is made using seasonal fruit. Plum and cinnamon was always my favourite and I have also decided to try something new and use figs as well.
This cake has dairy in it, as I have discovered, that a small(ish) amount of dairy in a cooked form doesn't irritate my daughter. Hurray! 

Ingredients:

250ml tepid milk

25g fresh yeast*

500g plain flour

2 yolks

50g sugar and some for sprinkling 

200g butter or margarine

Pinch of salt

About 6 figs and 6 plums

1tsp cinnamon 

1tsp milled poppy (optional)

2tbsp flaked almonds (optional)

Icing sugar for dusting

*this can be a difficult thing to buy in the UK, but you can get a little bit from a baker at a supermarket for free. Or alternatively try a Polish shop.

Method:

Make a starter by putting some of the sugar into the milk and crumbling the yeast into it. Leave it in a warm place, covered with a tea towel to froth up. 

2) Mix together the flour, the rest of the sugar and salt

3) Mix in the egg yolks and the softened butter or margarine.

4) Mix in the yeast starter and knead until the dough stops sticking to the bowl.

5) Cover with tea towel and leave in a warm place to double in size.

6) Tip the dough out onto a floured surface, cut in two and roll out into flat rectangles that will fit on a baking tray.

7) Cut the fruit and lay out onto the dough and press in lightly. Sprinkle sugar, cinnamon and flaked almonds on the fig cake and sugar and poppy on the plum one.

8) Bake for 20 minutes at 200C