Apple & Cinnamon Breaks
Method
- Make the dough: Dissolve the yeast in lukewarm milk. Add melted butter, egg, sugar, salt, and cardamom (if using). Gradually add the flour until you have a soft, slightly sticky dough. Knead for 8–10 minutes. Cover and leave to rise in a warm place for 1 hour.
- Prepare the filling: Mix the diced apples with softened butter, brown sugar, and cinnamon.
- Shape the buns: Turn the dough onto a floured surface. Chop the filling into the dough using a bench scraper or large knife so the apples are distributed in chunky pieces.
- Second rise: Divide into roughly 10 rustic pieces and place on a baking tray lined with baking paper. Leave to rise for 30 minutes.
- Bake: Brush with beaten egg and bake at 200°C (conventional oven) for 16–20 minutes until golden.Tip: Best served warm, but also delicious the next day (lightly reheated). Suitable for freezing.
Ingredients
Dough
25 g fresh yeast
300 ml lukewarm milk
75 g butter, melted
1 egg
2 tbsp sugar
1 tsp salt
1 tsp ground cardamom (optional, but delicious)
Approx. 550 g plain flour
Filling
2 small apples (preferably tart), diced
2 tbsp softened butter
2 tbsp brown sugar
2 tsp cinnamon
For brushing
1 beaten egg
What you will need
What you will need