Apple Streusel Buns

Apple streusel buns are soft yeast buns filled with caramelized apple filling and topped with a crunchy buttery crumble. The amount of dough given makes 8 buns, baked for 25-30 minutes at 180 C. I recommend serving them warm with tea - enjoy!

Apple Streusel Buns

Soft yeast buns with caramelized apple filling and crunchy streusel - fragrant homemade baking for tea time.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 8 buns

Ingredients Method

Ingredients

  

For the dough

• 275 g wheat flour
• 5 g dry yeast
• 50 g sugar
• 65 ml milk warm
• 60 ml water warm
• 50 g butter melted
• 1 egg white
• vanillin pinch
• salt pinch

For the apple filling

• 350 g apples
• 2 tbsp sugar
• cinnamon to taste
• 20 g butter

For the streusel

• 30 g wheat flour
• 10 g sugar
• 25 g butter cold
• 1 egg yolk for brushing the buns

Method

 

1. Put the yeast, sugar and warm liquid (milk and water) into a bowl. Stir until the yeast fully dissolves, add the egg white and mix until smooth.
2. Add the flour, vanillin and salt, knead the dough, and at the end add the melted butter. Gather the dough into a ball and set it in a warm place for 1.5-2 hours.
3. While the dough is rising, make the filling: peel the apples and cut into small cubes. Melt the butter in a skillet, add the apples, sprinkle with sugar and cinnamon. Cook over low heat for about 10 minutes so the filling softens but doesn't turn to puree. Turn off the heat and let it cool.
4. Divide the risen dough into 8 pieces, round each one and place on a parchment-lined baking sheet. Leave to rise for 30 minutes.
5. Make the streusel: mix the flour with the sugar, add the chilled butter and rub it in by hand into a fine crumb. Keep it in the fridge.
6. Preheat the oven to 180 C. Make a well in the middle of each bun with the bottom of a glass. Brush the buns with egg yolk, fill with apple filling, and sprinkle streusel on top.
7. Bake in the preheated oven for 25-30 minutes. Cool the finished buns on a wire rack. Enjoy!
   

Tips

• Don't puree the apple filling: the cubes should stay soft but keep their shape.
• Be sure to cool the filling before filling the buns - on hot filling the dough will spread.
• Keep the streusel in the fridge until it's time to sprinkle it on, so the crumble stays crunchy.
• Cool the finished buns on a wire rack so the bottom doesn't turn soggy.