Step 1

Mix the flour and 1 level teaspoon of sea salt in a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water and leave for a few minutes. Now, gradually pour the mixture into the well, bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 minutes, or until smooth and springy. Lightly oil the bowl, sit the dough back in, cover with a clean damp tea towel and leave in a warm place for 1 hour, or until doubled in size.

Step 3

Finely chop the dried apple. Peel, quarter, core and finely slice the fresh apples. In a bowl, scrunch all the apples with the cinnamon, vanilla and sugar. Stretch the dough out on an oiled work surface to 30cm x 50cm. Evenly spread over the soft butter, scatter over the sugared apples and drizzle over any juices. Starting from the long side closest to you, roll the dough up into an apple-filled sausage. Slice into 12 equal pieces. Generously butter the inside of a 28cm non-stick ovenproof frying pan and dust with a little sugar. Sit the rolls in the pan, swirl side up, cover with a clean damp tea towel and leave in a warm place until doubled in size again. Preheat the oven to 180°C/350°F/gas

Step 4

Dust the buns with a little sugar and bake at the bottom of the oven for 30 minutes, or until golden and sticky. Turn out on to a board and serve.