🍎 Traditional Apple Buns – Italian Style.
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Traditional Apple Buns – Italian Style.
Traditional Apple Buns – Italian StyleSoft Yeasted Buns Filled With Apple Compote, Shaped Like Real Apples
For the Dough:- 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)
For the Apple Compote Filling:- 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)
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
Step-by-Step Instructions:1.
Prepare the Apple Compote (Can Be Made Ahead)- In a saucepan over medium heat, melt butter.
- Add diced apples, brown sugar, lemon juice, cinnamon, and nutmeg.
- Cook for 8–10 minutes until apples soften and juices reduce.
- Stir in the cornflour slurry and cook 1–2 mins until thickened.
- Let cool completely.
Make the Dough- In a large bowl or stand mixer, combine flours, sugar, salt and yeast (keep yeast away from salt).
- Add warm milk and beaten egg. Mix until a shaggy dough forms.
- Knead (10 min by hand or 5–6 min with mixer) until smooth.
- Add butter, a little at a time, kneading until fully absorbed and the dough is elastic and soft.
- Divide dough into two halves – colour one half with red gel until you get a vibrant red.
- Place both doughs in lightly oiled bowls, cover and proof for 1–1.5 hours until doubled.
Assemble the Buns- Punch down the dough and divide each colour into 6 portions (you’ll make 6–8 buns depending on size).
- Flatten a piece of plain dough, spoon a generous tablespoon of apple compote in the centre, and seal like a bao bun.
- Take a red dough piece, roll it flat, and wrap around the sealed bun to form a smooth apple-like exterior.
- Place seam side down on a lined tray. Gently shape into round apple-like domes.
- Cover loosely and proof 45 mins.
Bake the Buns- Preheat oven to 180°C (fan 160°C).
- Before baking, insert a small piece of pretzel or cinnamon stick in the top centre of each bun.
- Bake for 15–18 minutes or until buns are lightly golden and feel hollow when tapped.
- Optional: Brush lightly with neutral glaze while warm for shine.
5.
Finishing TouchesOnce buns are cool, tuck in a mint leaf next to the “stem” and serve warm or at room temperature. Best enjoyed the same day!
Suggested PairingServe with a lightly spiced chai or a soft Italian espresso
– perfetto!
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
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