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Apple Almond Buns - Fruity Buns #3

Friday, March 15, 2013

Remember I made apple butter some time ago?
The only person who enjoyed this spread was Lydia and I, the rest all went uuurrghhhh because of the cinnamon.

I still had some apple butter left and when I saw this recipe, I just gave it a go since some Aussie relatives will be here. They are used to eating cinnamony stuff since they have been there for decades. It'll be a good chance to make these since the others didn't like this spread. The relatives enjoyed the buns and I'm happy!

I included the filling recipe from the book, just incase you need it. In my case, I used apple butter.

Apple Almond Buns
Recipe source: Famous Delights by One Publisher

400gm high protein flour
100gm plain flour
11gm instant yeast
70gm sugar
1tsp salt
1 egg
250gm fresh milk
80gm butter

Egg for glazing
Apple filling
Almond slices for topping

1. Mix well all the dry ingredients. Combine milk and egg and pour this into the dry ingredients. Knead it until it form a dough that leaves the side of the dough. Then put in butter and knead it until , smooth and stretchy. (total time: 20 minutes on KA speed 4/10)
2. Cover and let dough proof for half an hour.
3. Divide dough into 50gm portions (you will get around 20-21 pcs). Roll them into balls and leave them to rest for 15 minutes.
4. Roll each ball flat and make a slit in the middle. Turn one end in the slit. Do a total of 2 turn ins for each piece of dough.
5. Place formed dough onto a lined baking tray and let them proof until double in bulk.
6. Brush on egg glaze and squeeze some apple fillings in the middle. Top with almond slices.
7. Preheat oven at 160(fan)/180C and bake them for 13-15 minutes.

Apple Flling

800gm apples
170gm sugar
200ml water
1 1/2 Tbsp Lime juice
40gm buter
1 Tbsp corn flour + 3 Tbsp water

Peel and dice apples, cook with sugar, water and lime juice until the apples soften. Blend to a fine puree. cook it further to reduce liquid, lastly add in butter and thicken with cornstarch mixture.

10 lovely notes:

Pauline March 15, 2013 at 11:30 AM  

Hi Wendy,

The first instruction required to combine milk and egg. But I didn't see any egg mentioned in the ingredient except for glazing part..

Jennifer,  March 15, 2013 at 12:49 PM  

Hi Wendy,

I love cinnamon. I add cinnamon powder into my coffee. when I have pancakes, instead of syrup I will add cinnamon powder to honey and dip my pancake into this yummy combination. mmmm~

Phong Hong March 15, 2013 at 1:19 PM  

Wendy, I love the smell of cinnamon and I am sure I will love your buns!

WendyinKK @ Table for 2..... or more March 15, 2013 at 2:18 PM  

thanks for pointing it out.
I've amended it.

Chef and Sommelier March 16, 2013 at 12:01 AM  

I'm confused with the turning and twisting of the dough... I'm really not a baker! Can I just eat? :D

chef Gonin March 16, 2013 at 5:36 AM  

Interesting recipes, good pictures, very tasty resemble the Mediterranean cuisine which we do in Spain.
We invite you to visit my blog from Spain, with traditional recipes from the State of


This week " traditional Valencia pumpkin fritters " and the coming week " (Mona de Pascua) traditional Easter bread " going to lose?
In my blog you can find a translator to your language

I invite you to place the code html in your blog to have direct access with the news of Valenciagastronomic

过来看一看 http//valenciagastronomic.blogspot.com.es

angeline ong March 16, 2013 at 10:09 PM  

Wendy, I salute you. really. You are so good in everything you make from cooking to baking.

I've baked Ogura cake, please check out at my site yeah. Thanks for the cake information and inviting me to join MFF Johor. *_^

Wish you have a lovely weekends.

Kimmy March 17, 2013 at 12:20 PM  

Hi Wendy, I just finished the Apple Butter. Will use it for this buns when I make it again. We're okay with the cinnamon smell.

Angie's Recipes March 17, 2013 at 6:50 PM  

These fruity buns look droolworthy, Wendy. Love the way the bun twisted.

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