Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Yeasted Apple Buns with Curd Cheese and Crumble Topping
· 3 servings
Making the dough base
Take out the butter and eggs. In the bowl of a stand mixer, combine the flour, lukewarm milk, eggs, instant yeast, both sugars, yogurt, salt, lemon zest and nutmeg. Mix on low speed for a few minutes until everything comes together.
Kneading the dough
Add the softened butter to the base mixture. Increase the speed and knead in the mixer for about 12 minutes. The dough will become nicely developed but still slightly sticky – don't add extra flour! Using a spatula greased with oil, gather the dough and shape it into a ball.
Proving the dough
Transfer the ball of dough into a clean bowl lightly greased with oil. Cover with a tea towel or cling film and leave to rise in a warm place for about 1 hour. Meanwhile, peel and dice the apples.
Apple filling
Put the apples, butter, sugar, cinnamon and lemon juice into a saucepan and sauté. If the apples aren't releasing much juice, add a splash of water. Let them soften and caramelise. Mix the cornstarch with water and stir into the apples. Simmer until thickened, then remove from the heat.
Preparing the curd filling and shaping the dough
In a bowl, mix together the ingredients for the curd cheese filling. Divide the risen dough into 4 pieces, shape into balls and place on a baking tray lined with parchment paper. Leave to rest for a further 15 minutes under a tea towel.
Shaping and filling the buns
Preheat the oven to 180 °C. Using the base of a glass (dusted in flour), press a hollow into the centre of each dough ball. Brush the edges with beaten egg yolk. Spoon the curd cheese filling into the hollow first, then top with the apple mixture.
Crumble topping and baking
In a bowl, rub the cold butter, sugar and flour together with your fingers until you get a crumbly texture. Generously sprinkle it over the buns. Bake in the preheated oven for 20–25 minutes until golden.
Final glaze
Let the buns cool completely. For the glaze, whisk icing sugar with milk (and a splash of brandy for extra aroma) in a bowl until smooth. Drizzle the glaze over the cooled buns and leave to set.