Buns with salted apple and sweet toffee

Buns with salted apple and sweet toffee

Category: Bakery products

Kitchen: American

Ingredients
Dough:
Whey or kefir	160 ml
Wheat flour	325 g
Room temperature butter	50 g
Sugar	20 g
Vanilla
Salt	1/4 tsp
Dry yeast	1 tsp
Egg	1 PC.
For the salted apple filling:
Apples	400 g
Sugar	40 g
Peanut paste	80 g
Salt	1/2 tsp
Lubricant egg
Maple syrup
Condensed milk	120 g

Cooking method

• “An unusual combination,” you say. Indeed, a salty apple, sweet toffee, and even in the form of a bun.
• Well, everything is clear with a bun - it is soft and airy. With toffee, too, it seems, too - it is sweet by definition. But what about a salted apple? It's simple - mix it with salted peanuts, ground into a paste! And if you have finished unsalted peanut butter, lightly salt the filling.
• And an important point: apple, peanut and maple syrup are classics of the N American continent. So, while tasting the buns, we'll pour maple syrup over them.
• This recipe is a game of contrasts. But very successful!
• Dough:

• Sift wheat flour, sugar, vanilla and yeast into the bowl of the combine. Stir - just a couple of hand waves. Add salt. Yeast does not like direct contact with salt, so we do not throw them away immediately.

• Pour out the whey and egg at room temperature. Knead the dough at medium speed for 3 minutes with the hook attachment.

• Gradually add butter in portions. We continue kneading for 5 minutes. The finished dough is soft and elastic.

• transfer the dough into a greased container, cover

• we are waiting for an increase of 1.5-2 p. (about 2 hours, depending on room temperature).

• Filling and shaping:

• Peel and core the apples, cut into small cubes and cover with sugar. We send it to the microwave for 5 minutes intermittently until the apple is completely softened. Grind the finished soft mixture through a sieve.

• For the filling, mix the applesauce, peanut butter and salt until smooth.

• On a dusty working surface, roll out the dough to a thickness of 5 mm into a rectangle 35x30 cm.

• Lubricate the entire surface with the filling, leaving the edge farthest from us unlubricated for a width of 1 cm.

• We roll into a roll, starting from our side. We fix the seam. The roll should not be very tight, because the dough should fit, but there should also be no voids between the layers.

• Divide the dough into 12 equal parts: first in half, then each half again in half; and now each piece into 3 parts.

• We line the form with parchment. Pour the condensed milk in an even layer.

• We spread the rolls in 3 rows of 4 rolls at a distance of 2 cm from each other. You can use portioned forms.

• Cover the blanks with foil and leave them at room temperature for 1.5-2 hours. The buns should double in size.

• Lubricate the surface with an egg and send it to an oven preheated to 190C for 20-25 minutes. The finished product has a temperature of 94C in the center. Take it out of the oven and let it stand for 5 minutes.

• Turn the buns over to the wire rack and remove the parchment.

• You can start - especially good when warm! Just don't forget to pour over maple syrup, its taste is especially in harmony with the filling.

[L-olga]

L-olga, just a miracle, not buns, however, like the rest of your recipes! I take a note.

[L-olga]

L-olga, just a miracle, not buns, however, like the rest of your recipes! I take a note.

Thank you very much!
The husband first asked if they were with meat, and then demanded supplements)))

[L-olga]

L-olgaWas he looking for meat by sight or smell?

I don't know what place he was guided by)))) but the meat was elsewhere)))))