Irelands cuisine is a close relative of New Englands. They are known for their apples, as well as the flavor of malt.
No, I’m not alluding to the flavor of liquor. Malt in the way of the old-fashioned tastes of equally old-fashioned malt shops of old. The marriage of apples and malt are a perfect pair.
- 1 cup warm apple cider, juice or water
- 1 (1/4-ounce) package dry yeast
- 2 cups flour
- 1/2 cup malted milk powder (such as Carnation or Ovaltine)
- 1 teaspoon each salt, cinnamon and nutmeg
- 2 tablespoons butter or margarine, melted
- 6 tablespoons cream cheese or Mascarpone cheese, softened
- 2 tablespoons brown sugar
- Nonstick cooking spray
- 2 Macintosh apples, peeled, cored and thinly wedged
- Irish cream liqueur, such as Bailey's
- 1 In a large bowl, add warm cider and yeast, whisking well. If using water, add 1 tablespoon sugar. Let sit for 10 minutes, or until yeast starts to foam.
- 2 With a sturdy wooden spoon (or using a dough hook on a standing mixer) mix flour, malted milk powder, salt, cinnamon, and nutmeg.
- 3 Add melted butter until well-mixed and dough leaves the side of the bowl. Cover loosely with a kitchen towel and let rise in a warm place until almost double in bulk, about an hour.
- 4 Preheat oven to 350 degrees F. Mix cream cheese with brown sugar; set aside. Turn out onto a lightly floured work surface and knead for 23 minutes, or until smooth and elastic.
- 5 Pinch off 8 balls of dough, equally sized. Place each on a baking pan greased with nonstick cooking spray, flattening with your palm until abut 1/2-inch high, and leaving 2-inches between each.
- 6 Dollop equal amounts of cream cheese mixture in the center of each roll and evenly divide apple wedges on top.
- 7 Bake 20-22 minutes, or until the top of the rolls are browned. Remove from oven to drizzle some liqueur over each to enjoy hot, or completely cool first.