Apple pie has never been a baked good that could satisfy me because I’m not all that big of a pastry person…instead, I’m a bread person. So instead of making ourselves some pie, we decided to make apple filled buns. My personal favorite apple has got to be ambrosia because it’s deliciously crunchy and just sweet enough for my taste. Lil’ bun likes fuji apples though because she has a higher sweet tolerance than I do. Okay, I realize I have gone off topic again, and that I tend to do that quite often, so enough ramblings on my part, it’s time to do some baking!
Ingredients (makes 24 mini):
1/4 cup margarine melted (or oil or butter)
1/4 cup sugar
1 cup warm milk
1/2 teaspoon active dry yeast
1/4 teaspoon salt
3 cups flour
The apple-y insides: use half
2 apples (peeled and diced)
2 tablespoons brown sugar
2 tablespoons sugar
2 teapoons cinnamon
3 tablespoon coconut oil/margarine/butter
3 tablespoons dried cranberries/raisins (optional)
2 cinnamon sticks for the stems
The how to:
1. Put the yeast and 1 teaspoon sugar to 1/4 cup of warm milk. Let it mixture sit for 5 minutes until it begins to froth up. Melt the margarine in the microwave. Put the melted margarine and sugar in a large bowl and cream everything together.
2. Whisk the egg in a small bowl and set 2 teaspoons of it aside for egg wash. Add the rest of the whisked egg to the creamed sugar mixture and stir.
3. Gradually pour the yeast mixture, the remaining 3/4 cup milk and salt. Mix everything together until it’s well incorporated.
4. Add the flour 1/2 cup at a time until the dough no longer feels sticky and comes away from the bowl. Cover the dough with a tea towel and let it rise in a warm place for 1 hour.
5. While your dough is rising, prepare your apple filling. Place your margarine, diced apples, sugars, and spices into a saucepan and cook them until tender.
6. When the dough is done rising, turn it out and divide the dough into 12 equal pieces and roll them into balls.
7. Flatten each dough ball into 1/2 cm thick circles. Place a tablespoon of the apple filling in the middle of each piece of dough. Fold the dough over the apple filling to cover it then seal the apples in by folding the edges of the circle into the center and pinch to form a tight seam.
8. You can gently reshape your bun into a more circular shape if you want before placing them seam side down in your muffin tins. Place a piece cinnamon or pretzel stick on top of each bun, it’s okay if you accidentally pierce the bun but try not to. Let the buns rise for 30 minutes.
9. Bake at 375°F for 13 – 15 minutes until golden
10. DEVOUR! RAWWRRR!
Aren’t these buns the cutest little fella’s? Mother deer isn’t a fan of filled buns in general but she liked these quite a bit because they sort of reminded her of a soft version of apple pie. As for me? My favorite part has got to be the filling…tart cranberries, warm spices and of course, the sweet sweet apple. What’s your favorite part?