For the filling: Skin, core and dice apple. Melt butter in a non-stick pan. Add the apple, sugar and salt. Cook for 45 minutes until apple turns
slightly soft. Puree the cooked apple in a food processor.
For the dough: Sift flour into a large mixing bowl. Stir in milk powder, bread improver, sugar and yeast. Make a well in the centre and pour in combined milk mixture and butter. Mix to form a soft dough.
Knead the dough for about 1012 minutes until no longer sticky to the touch. Place dough in a covered bowl to rise until double in bulk. This takes about 3040 minutes.
Punch down the dough. Roll out on a floured surface into a flat rectangular sheet. Brush lightly with melted butter. Sprinkle with combined cinnamon powder and icing sugar. Apply a light layer of apple puree. Sprinkle with a little more of the cinnamon powder mixture. Roll up tightly.
Cut into 6 equal portions. Place each portion into an aluminium tart casing. Leave aside to prove until double in size.
Bake in a preheated oven at 190°C for about 15 minutes. Immediately after baking, brush the rolls with beaten egg yolk and sprinkle lightly with icing sugar.