Servings: 8
Ingredients
For dough
- 500 g flour
- 100 g sugar
- 100 g room temperature butter
- 250 ml milk
- 25 g yeast
For the apple filling
- 5 apples medium size
- 100 g sugar
- 1 arb.sh. ground cinnamon
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- 1 egg
- pearl sugar (optional)
Instructions
- Knead the yeast dough with the dough products:
- Warm half a pint of milk to room temperature, add the yeast, a teaspoon each of sugar and flour, stir and wait until the yeast starts to live, i.e. bubbles start to form.
- Put the flour in a bowl and add the sugar, yeast and remaining milk to the flour. Knead well so that there is no dry flour, then add the butter a little at a time and knead until the dough no longer sticks to your hands.A food processor does the job very well. Cover the kneaded dough with a towel and place it in a warm place to rise.
- While the dough is rising, prepare the apples. Peel and cut the apples into small cubes, sprinkle them with lemon juice to prevent them from browning, then sprinkle them with sugar and cinnamon. Leave until the dough rises.
- When the dough has risen, roll out a sheet about 0.5 cm thick, divide into squares, I made 9, but you can make them a little smaller, then you will have more.
- Drain the liquid from the apples.
- Place a spoonful of apples in the middle of the square and pinch the opposite corners of the square together.
- Make all the muffins this way. Then cover with a towel and place in a warm place to rise.
- Brush the risen buns with beaten egg and sprinkle with pearl sugar.
- Bake at 200℃ for about 12-15 minutes.
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