apple buns

Here follows the recipe for the apple buns that were thoroughly inspected my Kismet and Jojo some weeks ago. They are rather nice to eat and reasonably simple to make.

Apple buns
makes 20

25 g fresh yeast

50 g butter (I always use the liquid butter/oil blend)

2,5 dl milk
0,5 dl caster sugar
2 tsp cardamom
a pinch of salt
~6-7 dl spelt flour

Filling:

4 apples
~1,5 tsp vanilla sugar
(cinnamon)
1 egg to brush
pearl sugar
sunflower seeds or chopped almonds/nuts

:: Crumble yeast in the mixer bowl. Melt butter, add milk and heat until lukewarm. Add liquid to the crumbled yeas and stir until dissolved. Then add sugar, cardamom, salt and finally the spelt flour little by little until there's a soft, yet firm that doesn't stick to bowl. Cover and let rise for about 30 minutes.

:: In the meantime peel apples and coarsely grate them. Add the vanilla sugar (taste the filling, it shouldn't be overly sweet) and possibly cinnamon. Mix well.

:: To have a muffin sheet for this is really very convenient, I found that baking the buns in baking tins alone didn't work well. I lined the muffin sheet with baking tins, but it may not be necessary.

:: Roll out the dough to a large rectangle. Slice it in 20 squares. Put a dollop of the apple mix on each square and then pinch the edges together. Put buns with seams down in the tins/muffin sheet or on just on a sheet covered with baking paper. Cover and let rise for about 25 minutes.

:: Put oven on 225 C. When buns have risen brush them with a beaten egg and sprinkle with pearl sugar and sunflower seed or chopped almonds/nuts. Bake in oven for 7-10 minutes until buns are golden.

They freeze reasonably well, but are really best eaten warm from oven and consumed within a couple of days. I think I can safely say they will be enjoyed by humans and bobbaloos alike.