Combine the flour, melted butter, salt, yeast and the water in a large mixing bowl, and knead the dough for 8 minutes.

Flatten out the butter into a 15cm (6in) square.

Place the dough on a lightly floured work surface and roll it into a 30cm (12in) square using a rolling pin. Place the butter square on top of the dough and close the pastry over the top like a pocket. Roll the dough into a long rectangle. Make the first turn by folding the bottom of the rectangle up to the middle of the rectangle and fold the top of the rectangle to cover that half. Transfer to the fridge to rest for 30 minutes.

Repeat the rolling and folding, but this time scatter the dough rectangle with half of the sugar and half of the thinly sliced apples. Transfer to the fridge to rest for 30 minutes.

Preheat the oven to 180°C fan (200°C/400°F/gas 6). Grease a 23cm (9in) cake tin with butter.

Roll out the dough to a large rectangle once more and generously sprinkle it with the remaining sugar and apples, then roll it up as if you were making cinnamon buns, then cut 6 large rolls. Place the rolls in the buttered tin and cook for 40 minutes until golden.