Ingredients
Scale
For the dough:
- 400 g flour
- 200 ml lukewarm milk
- 1 egg
- 65 g butter (room temperature)
- 10 g dry yeast
- 60 g sugar
- 1 packet vanilla sugar
- A pinch of salt
For the apple filling:
- 2 apples
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 50 ml water
For the cream filling:
- 200 g cream cheese
- 2 tablespoons sugar
- 1 packet vanilla sugar
For the crumble topping:
- 20 g butter
- 1 tablespoon sugar
- 60 g flour
For brushing:
- 1 egg yolk
For the icing:
- 150 g powdered sugar
- 2 tablespoons milk
Instructions
- Prepare the dough – Combine 400g flour, 200ml lukewarm milk, 1 egg, 65g room temperature butter, 10g dry yeast, 60g sugar, 1 packet of vanilla sugar, and a pinch of salt in a large bowl. Knead thoroughly until you achieve a soft, elastic dough. Cover the bowl with a clean kitchen towel and place it in a warm spot to rise for 1 hour, or until the dough has doubled in size.
- Make the apple filling – Peel 2 apples and cut them into small, uniform cubes. Heat a pan over medium heat and melt 1 tablespoon of butter. Add the apple cubes, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. Cook the mixture, stirring occasionally, until the apples release their juices and then reabsorb them, about 5-7 minutes. In a small bowl, dissolve 1 teaspoon of cornstarch in 50ml of water, then pour this slurry into the pan. Cook for an additional 2 minutes, stirring constantly, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.
- Prepare the cream cheese filling – In a medium bowl, combine 200g cream cheese, 2 tablespoons of sugar, and 1 packet of vanilla sugar. Mix until smooth and well incorporated. Set aside at room temperature to ensure easy spreading.
- Shape the dough – Once the dough has doubled in size, punch it down to release any air bubbles. Divide it into 9 equal portions and roll each portion into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving enough space between each for expansion. Allow them to rest for 15 minutes.
- Make the crumble topping – In a small bowl, combine 20g butter, 1 tablespoon sugar, and 60g flour. Use your fingertips to work the ingredients together until the mixture resembles coarse crumbs with a sandy texture. Set aside.
- Fill the buns – Dip a glass in flour and use it to press a deep indentation into the center of each dough ball, creating a well while maintaining a thick border around the edges. Brush the exposed dough edges with egg yolk. Spoon a portion of the cream cheese filling into each well, then top with a tablespoon of the apple filling. Sprinkle the crumble topping generously over each filled bun.
- Bake the buns – Preheat your oven to 180°C (356°F) with top and bottom heat. Bake the filled buns for 20-25 minutes, or until they are golden brown around the edges and the dough is fully cooked. Transfer to a wire rack to cool slightly.
- Apply the icing – While the buns are cooling, prepare the icing by mixing 150g powdered sugar with 2 tablespoons of milk until smooth. Once the buns have cooled but are still slightly warm, drizzle the icing over the tops in a decorative pattern.
Notes
- For the best texture, serve these buns while still slightly warm, when the dough is at its softest and the fillings are perfectly gooey.
- The buns can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Warm briefly in the microwave before serving.
- You can add a splash of lemon juice to the apple filling to enhance flavor and prevent browning.
- For a richer version, add a few tablespoons of heavy cream to the icing.
- These buns freeze well for up to 3 months – simply thaw at room temperature and warm in the oven before serving.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 380
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg