Apple & caramel buns
A fluffy bun filled with caramelized apples for a huge amount of pleasure.
Portions 12 buns
Print Recipe
Équipements
Ingredients
For the dough (the day before)
- 500 g flour
- 320 ml milk
- 50 g butter cut in dice
- 20 g fresh yeast (or 7 g dry yeast)
- 2 tbsp sugar
- 1/2 tsp salt
For the apple filling
- 3 apples
- 1 know of butter
- 1 tbsp sugar
- 1 tsp water
For the cinnamon butter
- 75 g softened butter
- 75 g sugar
- 1 tbsp cinnamon
- 1 pinch salt
For the caramel (optional)
- 100 g sugar
- 80 g heavy cream warm
- 30 g butter cold, cut in dice
Instructions
For the dough (the day before)
- Warm the milk in a saucepan. Add the butter and let it melt.
- In the bowl of the stand mixer put the flour, sugar and salt. Add the yeast, crumbled, and the milk/butter mixture. Mix on low speed for about 2 minutes, then increase the speed to medium and knead for about 5 minutes, until the dough is homogeneous and don't stick to the sides.
- Film the bowl and place in the refrigerator overnight.
- The next day take out the dough (which will have doubled in volume) and leave it at room temperature for 30 minutes. In the meantime prepare the apples.
For the apple filling
- Peel the apples and cut them into small cubes.
- Cook the apples with the butter, sugar and water for 10 minutes until cooked. Set aside.
For the cinnamon butter
- Mix the softened butter with the sugar, cinnamon and salt. Set aside.
To finalize
- Line a baking dish with parchment paper, or grease it.
- On a floured surface, spread the dough in 1 rectangle.
- Spread the butter/cinnamon over the entire surface.
- Spread the apples.
- Starting from the longest side, roll the dough.
- Cut 12 pieces of identical size (this is where the filling can escape).
- Place the snails in the baking dish, face upwards, leaving a space between them (as they will rise).
- Cover with a clean cloth and let them rest for 1 to 1.5 hours. The buns will rise.
Preheat the oven to 200°C (400°F).
- Bake the buns for 35 to 40 minutes.
For the caramel (optional)
- Make a dry caramel. Heat a saucepan. Add the sugar in 3 times, waiting for the previous portion to melt and caramelize. Be careful not to burn your caramel.
- Add the warm cream by small fraction, while mixing. Beware of splashes !
- Then add the cold butter. Mix until it is melted. Finish by mixing with the hand blender. Reserve at room temperature.
- Pour caramel on top of the buns once they are cooked.