1 hrs 15 mins
1 hrs 27 mins
These delicious and elegant buns, filled with caramelized apple and cream cheese are perfect to serve kids back from school or for high tea.
Ingredients for the dough
- All-purpose flour (Maida) 2 cup +extra flour to dust
- Salt ½ teaspoon
- Sugar 2 tablespoon +2 table spoon to sprinkle on top of the buns
- Melted butter 4 tablespoon +1 tablespoon to grease the tray
- Warm milk ½ cup
- Warm water ¼ cup
- Active or instant dry yeast 2 teaspoon, scant (7gm)
Ingredients for filling
- Apple 1 medium size
- Butter 1 tablespoon
- Sugar 2 tablespoon
- Cinnamon powder 2 teaspoon
- Salt 1/8th teaspoon
- Cream cheese 100gm
Ingredients for syrup
- Sugar 2 tablespoon
- Water 3 tablespoon
Combine 2 cups flour with salt and 2 tablespoons of sugar, and mix well. Add 4 tablespoons of melted butter. Mix yeast with warm milk and add to form a rough dough. Add the water to make a soft, sticky dough. Place the dough on a working surface, dusted with flour. Knead very well till the dough is smooth, elastic and no longer sticky. Keep covered in a bowl till it rises to double its volume (about 35 to 45 minutes in temperatures of 28ºC - 32ºC).
While the dough is rising, prepare the filling. Peel, core and cut the apple into 1/2cm dice. Melt the butter in a frying pan (preferably non-stick). Add apple, sugar and salt. Cook stirring till sugar caramelizes and the syrup coats the apples (Do not over-cook). Stir in the cinnamon powder. Leave aside to cool. Beat the cream cheese till smooth and mix with apple.
When the dough has risen, knead it lightly and divide into 6 parts. Shape each part into a ball. Flatten it into a disc, keeping the edges thinner than the center. Place 1/6 of the filling over it. Bring the edges over the filling to cover it. Pinch and seal well. Roll the filled disc into a ball and place on a greased baking tray, sealed side down (I have lined the tray with aluminium foil for easy cleaning). Repeat with remaining dough. Sprinkle the buns lightly with water and leave aside till they double in volume (About 15-20 minutes).
While the buns are proving, pre-heat the oven to 170ºC (I use Panasonic OTG). Place the tray in the oven and bake for about 12-14 minutes till the buns are done and golden brown on top. While the buns are baking, mix the sugar for syrup with water and stir over a low heat till the sugar is dissolved. When the syrup begins to boil, switch off the heat.
Brush the hot buns with syrup and sprinkle some sugar over them.