I found this recipe on the Sæson homepage (koldhævede æbleboller), which fitted perfect into my September theme with focus on apples, while I add the same time could bake buns to bring with me on my evening rowing tours.
I made a small modification to the original recipe, as I reduced the yeast level from 10 g to 5 g and included 50 g sour dough.
These buns are just as easy to make and bake as the cooking pot bread, and they involves no handling of the dough with your hands.
Apple buns: - 12 buns
- 500 g water
- 5 g yeast
- 50 g sour dough (optional)
- 1 tablespoon honey
- 2 teaspoons salt
- 200 g apple - roughly grated
- 200 g grahamflour
- 600 g wheat flour
- 1 egg for glazing
- Add yeast, sour dough and water into a large mixing bowl. Stir everything together.
- Afterwards add in the honey, salt, grated apple and grahamsflour, and stir again.
- Add in the wheat flour little by little, while you continue to stir the dough.
- Cover the mixing bowl with a lid and place it cold the night over (or 8 hours).
- Heat up the fan oven to 215'C.
- Cover the baking trays with baking paper.
- Use two tablespoons to place the dough as buns on the baking tray. After each bun dip the tablespoons into cold water. This makes it very easy to take out a new piece of the bun dough.
- Let the buns raise for 30 minutes.
- Glaze the buns with whipped egg.
- Bake the buns at 215'C in the fan oven for 20 minutes.
- After baking cool down the buns on a rack.