Recipe: Apple Pie Iced Bun Bowl
I like apple pie and I like iced buns. This is the perfect combination for me and my mouth to enjoy. A worthy battle winner!
- 500 g strong white flour
- 50 g caster sugar
- 14 g instant dried yeast
- 2 tsp salt
- 2 ea large eggs
- 40 g unsalted butter, softened
- 150 ml whole milk
- 50 ml water
- 1/2 tbsp vegetable oil
- 1 kg granny smith apples
- 75 g caster sugar
- 1 ea lemon
- 1 tsp cinnamon
- 75 g unsalted butter
- 200 g icing sugar
- 1 tbsp cold water
- 2 tbsp lemon juice
Make And Shape The Dough
Tip the flour into the bowl of a stand mixer (you can also do this by hand).
Add the sugar and yeast to one side of the bowl and the salt to the other side.
Start mixing slowly and add the eggs and the butter. Mix for 30 seconds before adding the milk, then the water a bit at a time until a dough is formed. You may not need all of the water.
Knead for 10-15 minutes to get a smooth, elastic dough.
Shape into a ball and place it into the bowl, cover and leave to prove for an hour.
Grease a baking tray with the vegetable oil.
Tear the proven dough into 150g pieces and roll into balls, then into cylinders.
Place them onto the baking tray, giving them room to prove without touching each other, then cover and allow to prove for another 45 minutes.
Bake The Buns
Preheat the oven to 220ºC.
Bake the buns in the oven, when they’ve almost doubled in size again on the second prove, for 10 minutes and leave to cool on a wire rack.
Cook The Apples
Peel and cut the apples into thick slices. Chuck them into a bowl.
Zest the lemon.
Throw the sugar, cinnamon and lemon zest in with the apple and toss together with a good squeeze of lemon juice (saving some lemon juice for later).
Heat a medium saucepan over a medium heat and add half of the apples. Cook for 5-10 minutes, until the apples start to stew and break down. Leave the mix to cool for 10 minutes, then stir in the remaining apple slices
Fill The Buns
Carefully slice the top off each bun to create ‘lids’. Scoop out the middles using a knife, being careful not to pierce the bread.
Fill the buns with your apple pie mixture, then place a few knobs of the butter on top. Cover with your lids and wrap in foil.
Lower the oven temperature to 180ºC and bake the filled buns for 30 minutes.
Unwrap the buns and leave to cool again for 30 minutes.
Ice And Serve
In a mixing bowl, stir the water and lemon juice into the icing sugar.
Drizzle the top of the buns with the icing sugar and serve up!
Makes 6 buns
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