TThese are a throwback to my school days, where we would stop at Percy Ingle or Greggs on the way back and grab something sweet – a frozen bun, an apple slice or mini donuts (I’m a sucker for anything frozen). The advantage of these buns is that the apples stay crunchy on the top, contrasting with the soft texture of the bread. And, of course, they’re finished with a drizzle of lemon frosting, to give them that old-school vibe.
Ice cream buns with apples
Here I have paired a very simple bread dough with spicy brown sugar butter and apples.
Preparation 1 hour 15 minutes
To prove 2 hours +
to cook 18 min
50 ml whole milk
100 ml the water
3g fast acting dried Yeast
225 g strong white flour
15 g sugar
3g fine salt
25g unsalted butter, softened
Oil, for lubrication
1 beaten egg, for brushing
For the apples
80g unsalted butter, softened
40g dark brown sugar
½ teaspoon ground cinnamon
180 g braeburn apples, peeled, cored and cut into 1 cm cubes
For the icing
70g icing sugar mixed with ½ juice lemon
Heat the milk and water very gently and slowly, so that they are warm to the touch. Sprinkle with yeast, stir and set aside.
Combine the flour, sugar and salt in the bowl of a stand mixer. Pour the wet mixture over the dry and mix on medium speed with a dough hook for 10 minutes. Turn off the machine and cover with a kitchen towel for five minutes.
Add the butter and mix on slow-medium speed until incorporated. Turn the machine over medium heat and mix and expand to give the dough strength – it should be smooth, silky and elastic.
Remove the dough on a work surface and shape it into a smooth ball. Place in a large, lightly greased bowl, cover and allow to double in size for an hour and a half to two hours.
Meanwhile, in a second large bowl, combine butter, dark brown sugar and cinnamon until tender and well combined, then toss with chopped apple.
Heat the oven to 200 ° C (180 ° C fan) / gas 6. When the dough has doubled in size, press it down and divide it into 65 g portions. Roll into balls and place on baking sheets, spacing them well, so that they do not touch each other during growth and cooking (so about three per small sheet).
Lightly oil the tops and cover with a tea towel. After about 25 minutes, when the dough balls are puffed up and light, push down, pour 30-40g of the apple mixture into each bun and press gently. Gently brush the exposed dough of each bun with the beaten egg.
Bake for 15 to 18 minutes, until golden brown. The apples should absorb the butter mixture and remain slightly firm, but if they fall off during cooking, spoon them back. Let cool slightly, then drizzle with lemon frosting. It is best to consume them on the day they are prepared.