Swedish Apple Cinnamon Bun

Method

1. 1. Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.
2. 2. Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.
3. 3. Cut the apples into quarters without peeling or coring them.
4. 4. Put the quartered apples into a large pot, add the vinegar and water then cover and bring to a boil. Reduce the heat to a simmer and cook until the apples are completely soft. Remove from the heat.
5. 5. Spoon the mixture - both the apple and any remaining liquid, into a very fine sieve and using a ladle force everything through the sieve into a large bowl.
6. 6. When you’ve put all the apple pulp through the sieve, weigh the pulp and then add in 1/3 of the weight in caster sugar with the cinnamon, ground cloves, allspice, lemon zest, lemon juice, and pinch of salt. Taste and adjust if necessary - it may need more sugar if your apples were particularly tart.
7. 7. Place the apple mixture into a wide pan and place over a medium heat. Cook, stirring often, until the mixture turns a deeper brown and thickens slightly. The aim here is to drive as much moisture off as possible to concentrate the flavours. A small bit spooned onto a chilled plate will be thick, not runny. Leave to cool.
   
8. 8. Preheat the oven to 220°C/200°C/ fan450°F/Gas Mark 8.
9. 9. When the dough has risen, punch it down in the bowl and cut it in half. Roll one of the halves into a rectangle about 3mm thick, and then spread ½ of the apple butter all over. Then, from the long side, roll the dough so you get a snail effect and slice into approx 12 pieces. Place the slices flat on a baking sheet lined with parchment paper face up, coat with the beaten egg and sprinkle with pearl sugar.
10. 10. With the other half, roll out into a similar rectangle and, with the long side facing you, spread half of the dough with the remaining apple butter. Fold the uncovered half of dough over the covered half to sandwich. Now, cut the rectangle into strips about 1 - 1/12 inches thick. Leaving the folded side intact, make 2 cuts into each strip, so you are left with 3 lengths of dough that are joined at the top. Now, plait the dough from the top and when fully painted, roll each plait up to form a plaited bun. Place, seam side down on another lined baking tray. Brush with the beaten egg and sprinkle with the pearl sugar.
    
11. 11. Reduce the heat to 190˚C/170˚C fan/350˚F/Gas Mark 5 and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown. Repeat the process with the second half of the dough. Serve just warm from the oven.
    
    
    

• Autumn
• Baking
• edible gifts
• autumn baking
• apple buns

Ingredients

• US
• METRIC