Apple buns from yeast dough
Description
To prepare the apple filling for buns, remove the apple peel beforehand. The skin density varies depending on the apple variety. Often, the peel looks coarse in the finished bun, so it's better to remove it in advance. You can retain the apple's juiciness by adding starch to the raw filling, which will prevent the buns from leaking. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the dough yourself or use store-bought. If using store-bought dough, do the following: most likely, the dough has been stored in the refrigerator before purchase, causing the yeast to become slightly dormant. Let the dough sit for 30 minutes at room temperature. This way, the dough will be easier to work with, and the buns will turn out fluffier.
- 2
Step 2
Prepare the apple filling. I know several types of fillings: 1) apples grated on a grater; 2) store-bought apple filling (sold in jars at retail stores); 3) apples sliced with or without the peel. There's a significant difference. I prefer filling made from fresh apples, peeled and cut into small cubes. Everyone knows that such filling usually leaks out of the pastry. To prevent this, add one heaping tablespoon of starch to the diced apples and mix well. Do not add sugar to the sliced apples, so the apples don't release too much juice.
- 3
Step 3
Pinch off a small piece of dough. Roll it out on the board. Dust the board with flour so the dough doesn't stick.
- 4
Step 4
Place a tablespoon of apple filling. Add 1 teaspoon of sugar on top. We add the sugar at this point so the apples don't release their juice too early.
- 5
Step 5
Pinch the edges of the pie to shape it. Place the pies on a greased baking sheet (or use parchment paper). Bake in a preheated oven at 200 degrees Celsius for 15 minutes, until golden brown.
- 6
Step 6
Serve slightly cooled, just warm.