Traditional Apple Buns – Italian Style.​

• 320g strong white bread flour
  
  
• 40g plain flour
  
  
• 60g sugar
  
  
• 5g salt
  
  
• 6g instant dry yeast
  
  
• 180ml warm milk (around 38°C)
  
  
• 1 egg (room temp)
  
  
• 50g unsalted butter (softened)
  
  
• Red gel food colouring (for outer dough, optional but recommended)

• 2 large apples (Pink Lady or Fuji), peeled and diced small
  
  
• 30g brown sugar
  
  
• 1 tsp lemon juice
  
  
• ½ tsp cinnamon
  
  
• ¼ tsp nutmeg
  
  
• 1 tbsp butter
  
  
• 1 tsp cornflour mixed with 1 tbsp water (slurry)

• Small mint leaves (for the “leaf”)
  
  
• Pretzel sticks or cinnamon sticks (for the “stem”)
  
  
• Optional: edible glaze or neutral gel to brush over finished buns

1. In a saucepan over medium heat, melt butter.
   
   
2. Add diced apples, brown sugar, lemon juice, cinnamon, and nutmeg.
   
   
3. Cook for 8–10 minutes until apples soften and juices reduce.
   
   
4. Stir in the cornflour slurry and cook 1–2 mins until thickened.
   
   
5. Let cool completely.

1. In a large bowl or stand mixer, combine flours, sugar, salt and yeast (keep yeast away from salt).
   
   
2. Add warm milk and beaten egg. Mix until a shaggy dough forms.
   
   
3. Knead (10 min by hand or 5–6 min with mixer) until smooth.
   
   
4. Add butter, a little at a time, kneading until fully absorbed and the dough is elastic and soft.
   
   
5. Divide dough into two halves – colour one half with red gel until you get a vibrant red.
   
   
6. Place both doughs in lightly oiled bowls, cover and proof for 1–1.5 hours until doubled.

1. Punch down the dough and divide each colour into 6 portions (you’ll make 6–8 buns depending on size).
   
   
2. Flatten a piece of plain dough, spoon a generous tablespoon of apple compote in the centre, and seal like a bao bun.
   
   
3. Take a red dough piece, roll it flat, and wrap around the sealed bun to form a smooth apple-like exterior.
   
   
4. Place seam side down on a lined tray. Gently shape into round apple-like domes.
   
   
5. Cover loosely and proof 45 mins.

1. Preheat oven to 180°C (fan 160°C).
   
   
2. Before baking, insert a small piece of pretzel or cinnamon stick in the top centre of each bun.
   
   
3. Bake for 15–18 minutes or until buns are lightly golden and feel hollow when tapped.
   
   
4. Optional: Brush lightly with neutral glaze while warm for shine.

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Decoration:​

• Small mint leaves (for the “leaf”)
• Pretzel sticks or cinnamon sticks (for the “stem”)
• Optional: edible glaze or neutral gel to brush over finished buns