Unrealistically soft buns - like fluff! Recipe with apple and cinnamon

The beautiful landscapes of the golden dawn outside the window inspired the desire to bake fragrant buns with apple and cinnamon! I wanted to give them an unusual shape in the form of autumn leaves. Look how deliciously beautiful it came out. Unrealistically soft, sweet, fluffy buns! They just melt in your mouth! The smell of vanilla and cinnamon throughout the house. It’s a pity, it’s not allowed to transmit these fragrances via the Internet. Incredibly delicious, you just can’t put it down!

Buns

The inside may not matter what you want. Jam, thick jam, and even unsweetened options.

What is needed for this delicacy?

Flour - 450 g
Dry yeast - 7 g
Milk – 200 ml
Salt - 2/3 teaspoon
Sugar - 2 tbsp. spoons (for unsweetened version, 1 tablespoon is enough)
Vegetable oil - 70 ml
Vanilla sugar - 1 sachet
Egg - 1 pc.

For lubrication

Yolk - 1 pc.
Milk - 1-2 tbsp. spoons

For the apple inside

Apples - 4 pcs.
Sugar - 3 tbsp. spoons
Butter - 50 g
Cinnamon - 1/2 teaspoon

Rich yeast buns like fluff

Manufacturing process

1. My kitchen assistant at home is a bread maker. She is unrivaled in kneading dough. The trick is that the dough must be completely mixed. And it must be “{alive}”, under no circumstances clogged with flour. It is better to under-deliver than to over-deliver. If there is no stove, then knead with hands). The dough for buns is straight, mix everything at once, observing the temperature regime. That is, all watery components must be warm.

2. Combine dry yeast and warm milk with water. Add the egg.

3. Slowly sift the flour and knead the soft (!) dough. Add vegetable or butter and continue kneading. The bun dough should become soft and elastic. Leave it in a bowl, covered with film for an hour. Knead and let rise for another 30 minutes.

4. Prepare the filling. Cut the apples into cubes and heat them in butter. Add sugar and vanilla to taste. Let cool.

5. Divide the airy dough into approximately 60-70 g pieces and roll into balls. Roll out the ball with a rolling pin, lay out the filling and seal the edges, as in an ordinary pie. Next, flatten the pie, fold it in half and connect the edge of the acquired triangle.

6. Place the preparations on a baking sheet covered with baking paper. Let it rise and use scissors to make three cuts along the edges. This way you get beautiful leaves! Brush with egg for a golden brown color.

7. Bake for 15 minutes at 200ºC.
Bon appetit!

Apple and cinnamon buns

These delicate, fragrant buns will not leave anyone phlegmatic. The piquant light crumb in this pastry is simply luxuriously complemented by a juicy apple and fragrant cinnamon. This is quite tasty - especially while the buns are still a little warm and you eat them with a glass of cool milk. Mmm.

You can also wrap other fruits in this dough - pear, plum, peach, apricot. In the case of peaches, I recommend adding a little cornstarch to the filling so that the juice does not “run away” onto the baking sheet

Ingredients for 10 pieces:

Dough

Interior

Making recipe:

We dilute the yeast in warm milk (approximately 42 degrees), add sugar, mix and let stand until the cap appears, about 10-15 minutes.

Sift the flour and salt into a large bowl. Pour in the milk-yeast mixture and melted butter (it does not have to be hot, otherwise the yeast may die), knead into a smooth, non-sticky dough. Add more flour as needed, but make sure the dough doesn’t turn out too stiff.

Form the dough into a ball, place it in a greased bowl, cover and let rise in a warm space for about an hour.

During this period of time, the dough should increase in volume by one and a half to two times.

Peel the apples and remove the core. Cut into slices.

Transfer the risen dough to a lightly floured work surface and knead. Roll out into a rectangle approximately 30*40.

We trim the edges to a smooth rectangle - we will roll out the trimmings and form a couple more buns. Cut the rectangle into 8 parts.

If desired, we make cuts, as in the photo below. On the whole free part we put half a teaspoon of sugar and a little cinnamon, then a slice of apple.

Roll it up and place it seam side down.

Transfer to a baking sheet lined with parchment or a silicone mat. Repeat with the remaining dough and don’t forget about the scraps, which also need to be rolled out :).

Let the buns sit at room temperature for about 40 minutes. Then grease with yolk mixed with milk and place in an oven preheated to 190 degrees. Bake for about 20-25 minutes, until golden brown.

Apple and cinnamon buns

Savory, soft, very fragrant apple and cinnamon buns made from yeast dough are a delicious and very easy pastry. The buns are prepared from the most common items that everyone has in their kitchen, but the result is unique both in appearance and in taste. Try these tender, fragrant buns and I'm sure you will love this recipe!

Ingredients

Manufacturing process

To make the dough, pour warm water into a bowl, add sugar and mix.

Pour in the yeast, mix and leave the dough for 10 minutes.

After time, the dough will bubble and begin to foam, which means it is ready.

Pour flour, sugar, salt into a deep bowl, add an egg.

Next, pour in the dough and mix well.

When the dough begins to curl into a ball, add a little vegetable matter.

Knead our bun dough for approximately 7-10 minutes. The mixture will make the dough smooth, not very dense, but holding its shape.

Next, divide the dough into 8 approximately similar pieces.

Roll the pieces of dough into balls and, covering with a towel, leave to rise for 1 hour.

At this time, prepare the filling; to do this, cut the washed apples into slices, removing the core.

Next, cut the apple slices into squares.

Place butter in a frying pan and heat it a little over moderate heat.

Add sugar to the butter, mix and heat, stirring, until the sugar dissolves.

Add apples to sugar and butter. Simmer the apples over medium heat for about 5 minutes, stirring from time to time. Then add cinnamon to the apples, mix and simmer for another 3-4 minutes.

Our apple inside for buns is ready, turn off the pan and let cool.

On a table sprinkled with flour, roll out any ball of dough into a circle.

Place the apple filling in the center of the resulting flatbread (approximately 1 tablespoon each) and pinch the edges to form a pie.

We lightly press on top, and then stretch our apple and cinnamon bun a little in length.

The ends of the buns should be narrow and pointed, the middle thicker. Fold the bun in half, connecting the narrow ends to each other (as in the photo) and pressing them.

Using a knife, make 3-4 cuts along the edges of the bun. Similarly, we form all the apple and cinnamon buns from the yeast dough.

Cover the buns with a towel and leave to rise for 25-30 minutes.

Place the appropriate buns with apples and cinnamon on a baking sheet covered with parchment or foil, at a certain distance from each other, grease with egg and place in a preheated oven, bake at 180 degrees for 25-30 minutes.

We take the finished fragrant buns out of the oven and cover them with a towel so that they “rest” a little and become even softer.

Warm, fragrant, soft, wonderful buns with apples and cinnamon are served with tea, coffee or a glass of milk. This type of baking made from yeast dough turns out indescribably delicious, I recommend it!

Recipe: Apple and cinnamon buns - roses - on frisky yeast dough

My family loves fluffy butter pies, but I never have enough time to make dough.