ACORN-LIKE BUNS

Ingredients

Dough

300ml (10.1 fl oz) milk whey
1 egg
1 egg white
80g (2.8 oz) sugar
4g (0.15 oz) salt
60g (2.1 oz) soft butter
7g (0.25 oz) yeast
650g (22.95 oz) wheat flour of the highest grade
20g (0.7 oz) flavorless vegetable oil
1 egg yolk
1 tsp water (for greasing)

Filling #1

600g (21.15 oz) peeled apples
30g (1.05 oz) butter
70g (2.45 oz) honey or sugar
25g (0.9 oz) corn starch

Filling #2

14 small apples
brown sugar to taste
cinnamon to taste
1 egg yolk
1 tsp water (for greasing)
several sticks of cinnamon and pumpkin seeds for decoration to taste

Equipment

Mixing Bowl
Use a large, non-reactive glass or stainless-steel bowl. Make sure it’s big enough to allow the dough to expand as it proofs.
Silicone Molds
Consider using hemispherical silicone molds for ease of shaping and removing the buns without sticking. This will give your buns their unique appearance.
Pastry Brush
A soft-bristle brush is perfect for applying egg wash smoothly and evenly, giving your buns that perfect golden finish.
Measuring Cups and Spoons
Accurate measurements ensure your dough and fillings come out just right. Keep these handy for consistency.
Saucepan
You’ll need this for softening apples with butter and integrating the filling ingredients.
Baking Paper
Keep baking paper on hand to line your cooling racks and wooden board, so the buns don’t stick or lose their shape.

Instructions

Step 1

Hello! Let's make some delightful apple-themed buns. These buns are inspired by the appearance of apples but resemble acorns once baked. I'll guide you through each step to ensure they're a hit with your loved ones!

Step 2

First, prepare the dough: Mix 550-600g (21.15 oz) flour with the yeast. In another bowl, whisk together the egg, egg white, sugar, salt, and milk whey until well combined. Gradually add this mixture to the flour and yeast, and knead for 7-10 minutes, adding the remaining flour as needed. Add the soft butter and continue to knead for another 5 minutes until the dough is tender and slightly sticky. Form the dough into a ball, grease it with vegetable oil, and place it in a greased bowl. Cover with a towel and let it proof for 50-60 minutes, then knead it and proof for another 40-50 minutes until it has doubled in size. Kneading well ensures a soft and elastic dough.

Step 3

For Filling #1: Cut the apples into small pieces. Melt the butter in a saucepan and add the apples. Simmer until soft, about 7-10 minutes. Add honey or sugar and simmer for another 2-3 minutes. Finally, add the corn starch and stir quickly until fully combined. Cool the filling. Cooling the filling helps prevent the dough from becoming soggy.

Step 4

For Filling #2: Remove the cores from the small apples, ensuring you have whole apples with holes through the center. A corer tool makes this easier.

Step 5

Divide the dough into 14 equal parts and shape each into a ball. Let them rest under a cover for 10 minutes. Roll each ball into a circle around 14-15 cm (5.5-5.9 inch) in diameter. Place 1 tablespoon of Filling #1 in the center, spreading it slightly. Place an apple from Filling #2 in the center of the circle and fill its hole with a pinch of cinnamon and brown sugar. Bring the edges of the dough together and seal well, forming a ball. Place each dough ball into a mold. Cover them and let proof for 25-30 minutes. Then brush with a mixture of egg yolk and water. Top with a piece of cinnamon stick and a pumpkin seed. Ensure the seams are well sealed to prevent filling from leaking during baking.

Step 6

Preheat your oven to 180°C (356°F). If using silicone molds, bake the buns for 20-30 minutes. As they begin to brown, cover them with baking paper and turn off the top heating, baking for an additional 10-12 minutes using only the bottom heat. Let the buns cool in the molds for 10-15 minutes before transferring to a parchment-lined wooden board to finish cooling. Bon Appétit! Cooling in the molds helps the buns hold their shape.

Servings

Imagine this: the aroma of freshly baked apple buns wafting through your kitchen, teasing your taste buds before they’ve even cooled. These buns are not just a treat; they're an experience meant to be savored. Serve them warm with a scoop of vanilla ice cream to play off the contrast between hot and cold. Hosting a brunch? Lay them out in a rustic basket lined with gingham fabric. The warm colors of brown sugar and cinnamon on the buns will add a cozy touch to your spread. For a quick yet sophisticated dessert, drizzle some caramel sauce over the buns and garnish with a sprig of mint – pure indulgence! Looking to gift something home-baked? Wrap each bun in parchment paper and tie with a piece of twine. It’s a simple, heartfelt gesture that’s sure to delight. Whether it’s a quiet breakfast, a festive gathering, or a thoughtful gift, these apple-shaped buns fit the bill.

Variations

For those with dietary preferences, this recipe can be adapted to meet your needs. To make the buns gluten-free, substitute the wheat flour with a high-quality gluten-free flour blend and add a teaspoon of xanthan gum to help bind the dough. For a vegan version, swap the milk whey for a plant-based milk like almond or oat milk. Replace the egg and egg white with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg), and use vegan butter or coconut oil in place of regular butter. Instead of the egg yolk wash, brush the buns with a mixture of plant-based milk and a bit of maple syrup. You’ll still get beautifully golden buns that are just as delicious and crowd-pleasing.

Faq

Why is my dough too sticky?
Start by adding flour gradually and only as much as needed. A slightly sticky dough is normal but should still be manageable. Refrigerating the dough for a few minutes can also help.
How do I know when my dough has proofed enough?
The dough should roughly double in size. If you press it lightly with your finger, it should spring back slowly, leaving a slight indentation.
Can I use instant yeast instead of active dry yeast?
Yes, you can. If using instant yeast, you can skip the step of dissolving it in liquid first and mix it directly with the flour and other dry ingredients.
Why are my buns not browning evenly in the oven?
This could be due to uneven heat distribution. Rotating the baking sheet halfway through baking can often help achieve more even browning.
Can I prepare the dough ahead of time?
Absolutely. You can prepare the dough the night before, let it proof in the fridge overnight, and then proceed with the recipe the next day.
How do I store leftover buns?
These buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge or freeze them. Ensure they are well-wrapped to maintain freshness.