Apple crumble buns

The best apple crumble buns! Soft, fluffy dough, moist filling, and not overly sweet. You can use ready – made stewed apples from a jar, but fresh apples cooked down (like for apple pie) work just as well. The crumble with walnuts or pecans adds wonderful depth of flavour. Perfect for an afternoon treat.

Makes 12 buns.

Ingredients for the dough:

• 540 g strong white bread flour
• 80 g caster sugar
• 1/2 teaspoon salt
• 10 g dry yeast or 20 g fresh yeast
• 75 g butter, melted
• 250 ml milk
• 2 large eggs

Mix the flour with dry yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and knead, adding the melted butter at the end. Knead until the dough is soft and elastic. Place in a floured bowl, cover, and leave in a warm place until doubled in size (about 1.5 hours).

Knead briefly again, then divide into 12 equal portions. Shape into balls and place on two lined baking trays, leaving space between them. Cover and let rise again for 30 – 45 minutes.

Once risen, use the bottom of a glass to press a deep well in each bun. Fill with apple filling and sprinkle with crumble.

Bake at 180°C for about 18 minutes. Remove, cool slightly, and serve.

Ingredients for apple filling:

• 1 jar (800 g) stewed apples

Ingredients for nut crumble:

• 75 g plain flour
• 75 g walnuts or pecans, finely chopped
• 1/2 cup light brown sugar
• a pinch of salt
• 60 g butter, melted

Combine flour, nuts, sugar, and salt. Pour in melted butter and mix with a fork until crumbly. If too wet, add a little more flour.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!