Apple Buns

Today is my Dad's twelfth death anniversary. I fondly remember the fun moments in our lives. I make special foods I know he would've enjoyed. It is usually something sweet. And as apples were a favorite, I make these buns. 

Bread dough forms with warm milk, yeast, sugar. It proofs easily in the ninety degree weather. Small circles of dough are filled with sauteed apples. I make eight partial slashes on the outer edges of the circle. The dough is then folded over to form overlapping petals. Another short proof and its is baked till golden brown. Dad would've loved them.

APPLE BUNS

Makes 18 medium portions

1 cup Milk

1 1/2 teaspoon active dry Yeast

1 teaspoon Sugar

4 cups all purpose Flour

2 teaspoons Kosher Salt

2 teaspoons Milk Powder

2 tablespoons Canola Oil

4 tablespoons Butter

9-10 small Apples (I used Gala)

6 teaspoons Sugar

Cinnamon Powder

1 Egg, beaten

Start the dough by placing the flour, milk powder and salt in the bowl of stand mixer.

Heat milk till warm. 

Add sugar and yeast to milk.  Stir, cover and allow yeast to bloom for about 10 minutes.

Start the mixer and add yeast liquid to flour. Let the mixer go for 5-7 minutes till the dough is tacky. 

Use a spatula to pull the dough away from the bowl. 

Drizzle the oil around the edges of the dough, making sure it gets underneath.  Turn the dough a few times till it is coated with oil. 

Cover with cloth and put in a warm place to rise for 1-2 hours, till doubled in size. 

Meanwhile make the apple filling by peeling, coring and chopping the apples into 1/2 inch pieces.

Melt butter in a saucepan.

Add apples to sizzling butter and saute till tinged brown. 

Sprinkle sugar over apples and continue to saute for 3-4 minutes till apples are a little soft. Cool the filling.

Once the dough has proofed, scrape it out onto a lightly floured counter.

Cut off a orange-sized piece of dough. Roll or pat it out to a 5 inch circle.

Use  a sharp knife or pizza cutter to make eight equidistant slashes on the outer edges of the circle. Start at the top and bottom. Then cut the sides. Finish with the middle part of the wedges.

Place  1 heaping teaspoon of filling in the center of the circle. 

Bring the wedges of the circle towards the center one at a time. They should overlap as you fold them.

Dust the crown with cinnamon.

Place the bun on a baking sheet. I made 6 to a sheet. 

Finish the others in the same fashion. 

Cover buns and let them rise for 20-30 minutes. 

Heat oven to 350F/180C.

Brush risen buns with egg. 

Bake for 25 minutes till golden brown. 

Memories of Dad are numerous! That we can fondly remember the past makes today a  blessing. 

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