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Apple spice buns

Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar.

By Emma Knowles
  • Serves 10
  • 40 mins preparation
  • 20 mins cooking

Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar. In any case, they're best eaten hot from the oven. Just try to stop yourself.

Ingredients

  • 500 gm plain flour (31/3 cups)
  • 1 Granny Smith apple, peeled, cored and diced, plus 1 extra, unpeeled
  • 40 gm brown sugar
  • 30 gm dried apple, diced
  • 30 gm glacé orange, diced
  • 10 gm dried yeast
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp finely grated nutmeg
  • Finely grated rind and juice of 1 orange
  • 60 gm butter, diced
  • 200 ml milk
  • 1 egg, lightly beaten
  • Butter, melted, for brushing
  • Caster sugar, for dusting
Vanilla glaze
  • 70 gm caster sugar
  • Scraped seeds of ½ vanilla bean

Method

Main
  • 1
    Combine flour, apple, sugar, dried and
    glacé fruits, yeast, spices, rind and 1 tsp salt in
    an electric mixer fitted with a dough hook, and
    mix on low speed to combine. Heat butter and
    orange juice in a small saucepan over low heat
    until butter melts, add milk and warm to blood
    temperature. Remove from heat, then whisk in
    egg. Add milk mixture to flour mixture and knead
    until smooth and elastic (8-10 minutes; dough will
    be quite soft). Place in a lightly buttered bowl,
    cover and stand in a warm place until doubled
    in size (50 minutes to 1 hour).
  • 2
    Knock back dough, divide into 10 even pieces,
    then roll each piece into a smooth ball and place
    on a baking tray lined with baking paper, leaving
    about 5cm between each. Cover with a tea towel
    and stand in a warm place until doubled in size
    (30-40 minutes).
  • 3
    Preheat oven to 220C. Halve extra apple,
    then thinly slice on a mandolin into 10 slices and
    discard seeds. Brush the tops of buns lightly with
    water, place a slice of apple on each, then brush
    the apple with melted butter and scatter with
    sugar. Bake for 10 minutes, then reduce oven
    to 200C and bake until buns are golden brown
    and sound hollow when tapped (8-10 minutes).
  • 4
    For vanilla glaze, stir sugar, vanilla seeds and
    70ml water in a small saucepan over medium
    heat to dissolve sugar, bring to a simmer, then
    brush glaze over buns. Serve buns warm or at
    room temperature on the day of baking, with
    butter for spreading.

Notes

Drink Suggestion: Sweet cider Drink suggestion by Max Allen