These are great for bonfire night, a sticky sweet bun that the captures the flavours of one of our favourite treats this time of year!
We used our go to sweet enriched dough recipe for these, we’ve posted recipes using it before like these iced buns or our festive christmas buns! Its so soft and fluffy so we love developing new recipes that include it! And these toffee apple buns were a delicious use of the dough! Theres 2 sachets of instant yeast in the recipe which are needed due to the extra butter, milk and egg but also help with this taking slightly less time to prove than a lot of ordinary bread dough. (be warned this recipe has a deliciously unhealthy dose of butter and sugar)
After making our dough and leaving it to it’s first prove, we sliced up our apples and cooked them with some butter and dark brown sugar which lets the take on a toffee flavour but also means they are mostly cooked as they only bake for 12 mins in the oven and we didn’t want half cooked apple. We then set these aside to cool while the dough finished proving.
After the dough was well risen, we knocked it back, tipped it out onto a floured surface and stretched it into a large rectangle. Then you take some very soft butter and spread it over the surface of the dough (this is where the recipe gets good…), then sprinkle over brown sugar and a little cinnamon. We didn’t want these to be anywhere near as cinnamony as a cinnamon bun but feel it really helps to enhance the caramel/toffee/apple-y flavours! Then just incase it was yummy enough, lay your slices of toffee-y apple on top and roll up!!
- 500g strong white flour
- 50g caster sugar
- 40g butter
- 2 eggs
- 2 x 7g sachets instant yeast
- 2 tsp salt
- 150ml warm milk
- 140ml water
- 2 medium cooking apples
- 100g butter
- 100g brown sugar
- 150g very soft butter
- 100g dark brown sugar
- 70g very soft butter
- 50g dark brown sugar
- Peel your apples and slice thinly.
- In a frying pan, melt the butter and then stir in the sugar. Add the apples in and mix so they are all evenly coated, allow to cook until they begin to soften then remove from the pan and place on some kitchen roll on a plate (this helps get rid of excess moisture)
- Put all the ingredients into a large bowl, apart from about a quarter of the water.
- Stir the mixture with your hands or in a stand mixer with the dough hook attachment, then slowly add the remaining water to form a dough and knead in the bowl for 4 minutes.
- Turn the dough out onto a floured surface and knead for 10 more minutes.
- Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place for one hour. (tip: it's best to cook your apples during this first prove)
- Flatten the dough out into a large rectangle using a rolling pin or your hands.
- Spread the butter out evenly across the dough, sprinkle over the brown sugar and cinnamon and evenly lay your slices of apple on top.
- Roll the rectangle from the long side into a long sausage, trim the end and cut into 9 equal pieces.
- Line a large rectangular tin and spread over the butter and brown sugar, this will make the bottoms caramelise (aka taste delicious)
- Place the 9 buns into the tin, onto the the butter and sugar, spaced evenly, cover with clingfilm and allow to prove for another 30mins to an hour, until they are touching each other.
- Bake in the oven at 220°C for 15 minutes, or until golden brown and cooked through. Once out of the oven tip upside down onto a board or cooling rack.