Dried apples bring a concentrated apple flavour to these fluffy, plaited rolls and mean no peeling or coring.

The flavour is the very essence of Rosh Hashanah. Add a honey glaze or dip in honey for peak New Year vibes.

Method:

• Mix the yeast, a pinch of the caster sugar and a couple of tablespoons of lukewarm water in a small bowl. Stir and leave for about 10 minutes —it should start frothing.

• For the filling: blitz the apples cinnamon and brown sugar in a food processor until roughly 1 - 3mm. Or chop by hand then mix with the cinnamon and sugar.

• Combine the flour and caster sugar in a large bowl. Make a well and add the beaten egg, yeast mixture and oil.

• Measure out 200ml lukewarm water and add most of it to the flour mixture. Stir until the dough starts to come together. If very dry, add a little water gradually so it doesn’t get too wet. The dough should be moist not super sticky.

• Once it has come together, sprinkle with the salt and knead in the bowl or on a lightly floured surface for about 10 minutes. If it’s very sticky, add a little flour.

• Once smooth and springy, shape into a ball, pulling the surface down and under the base of the ball so it’s taut on the top. Place the dough into a clean, oiled bowl, rolling it in the oil to coat the surface, cover with clingfilm and leave until doubled in size. (1-2 hours)

• Tip on to a lightly floured surface and press out into a rough rectangle. Top evenly with the apple/cinnamon mixture. Bring the sides of the dough up and over to encase the filling then knead until evenly distributed.

• Line two baking sheets with baking parchment.

• Turn the risen dough out on to a clean surface (add a little flour if it’s very sticky), weigh it and divide it into 12 equal pieces. Cut each piece into equal thirds, roll each into a sausage about 20cm long. Braid, then bring the ends together to form a circle, pressing together to help it stick.

• Space the rolls on the baking sheets and loosely cover with clingfilm or a tea towel. Leave to rise in a draught-free place until puffy (30-60 minutes) heating your oven to 180°C about 20 minutes before the end of the rise.

• When risen, lightly brush the rolls with beaten egg.

• Bake for 15-20 mins, until the bottoms are golden brown and the rolls sound hollow when you tap them.

• Cool on a wire rack.

• If glazing, mix the honey with ½ tbsp of water and brush over the warm rolls.

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