September 18, 2016

Apple buns

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
  1. Add yeast, sour dough and water into a large mixing bowl. Stir everything together.
  2. Afterwards add in the honey, salt, grated apple and grahamsflour, and stir again.
  3. Add in the wheat flour little by little, while you continue to stir the dough.
  4. Cover the mixing bowl with a lid and place it cold the night over (or 8 hours).
  5. Heat up the fan oven to 215'C.
  6. Cover the baking trays with baking paper.
  7. 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.
  8. Let the buns raise for 30 minutes.
  9. Glaze the buns with whipped egg.
  10. Bake the buns at 215'C in the fan oven for 20 minutes.
  11. After baking cool down the buns on a rack.

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