These soft and gooey buns are the perfect combination of autumnal flavours. Topped with salted caramel sauce, these pillowy treats are a delicious balance of sweetness and tart apples.
Prep time: 45 mins
Proofing time: Overnight + 1 hour
Bake time: 20 - 22 mins
Total time: approx 2 hours with overnight proof
For the dough
500g Risen Mighty White Bread Flour
200ml whole milk
50g golden caster sugar
100g soft butter, cubed
2 large eggs
For the filling
1 large/2 small cooking apples, peeled and grated.
50g soft light brown sugar
1 tbsp ground cinnamon
1 tbsp apricot jam
Salted caramel sauce
Pour the milk into a small saucepan, and warm over a gentle heat until it’s warm to touch. Stir in the yeast, and leave to sit for a few minutes.
Put the flour, salt, and sugar into a large mixing bowl, leaving a well in the middle. Into this, break the eggs and pour the milk and yeast. Stir together, and knead by hand for 10 minutes, or by machine for about 5. Once you’re halfway through kneading, start adding in cubes of softened butter, the dough will become soft and stretchy.
Cover the bowl, and leave to proof in the fridge overnight. The next morning, start by peeling and grating your apple(s), and melting your 50g of butter.
Then on a floured surface, roll out your dough to a rectangle of about 20x30 cm. Brush the dough with your melted butter, then sprinkle over your cinnamon and sugar. Finally, spread over the grated apple, being sure to squeeze out any excess juice so the buns don’t go soggy.
Starting at the long edge, tightly roll the dough into a long sausage, then cut into twelve equal slices using a sharp knife. Arrange them in a deep baking tray lined with parchment, cover loosely and allow to prove for one final hour.
Preheat your oven to 200C. Once the buns are proved, pop them, in and bake for 20-22 minutes, until golden on top. Once baked, remove from the oven and allow to cool a little whilst you make the glaze.
In a small saucepan, heat the jam along with a tablespoon of water until melted and combined, then use a pastry brush to glaze the buns. Allow the buns to cool for at least 30 minutes before finishing with a drizzle of caramel sauce.