Instructions
Combine the flour and a level teaspoon of sea salt in a large bowl, creating a well in the centre.
In a jug, dissolve the yeast in 300ml of lukewarm water and let it sit for a few minutes. Gradually pour this mixture into the well, incorporating the flour from the edges to form a dough. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic, slapping it down and folding it over.
Lightly oil the bowl, place the dough back in it, cover it with a clean damp tea towel, and let it rise in a warm place for about an hour, or until doubled in size.
Meanwhile, finely chop the dried apple and slice the fresh apples after peeling, quartering, and coring them. In a bowl, mix all the apples with cinnamon, vanilla, and sugar.
Stretch the dough out on an oiled surface to a size of 30cm x 50cm. Spread the soft butter evenly over the dough, then scatter the sugared apples on top and drizzle any juices over them.
Roll the dough from the long side closest to you into a log filled with apples. Slice it into 12 equal pieces.
Butter the inside of a 28cm non-stick ovenproof frying pan generously and sprinkle it with a little sugar. Arrange the rolls in the pan, with the swirl side up, cover them with a clean damp tea towel, and let them rise in a warm place until doubled in size again.
Preheat the oven to 180°C/350°F/gas 4. Sprinkle the buns with a little sugar and bake them on the bottom rack of the oven for 30 minutes, or until they turn golden and sticky. Turn them out onto a board and serve them along with your preferred hot drink.
