Roasted Apple, Rye and Vanilla Spiral Buns
Tender, aromatic bakery buns made with an enriched rye-wheat dough, filled with spiced roasted apple and a touch of vanilla. They are baked into spirals until golden outside and soft inside.
Ingredients
- 320 g bread flour (for the dough)
- 80 g rye flour (for the dough)
- 50 g sugar (divided)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 10 ml vanilla extract (divided)
- 300 g apples (peladas and cut diced small)
- 20 g unsalted butter (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground nutmeg (for the relleno)
- 45 g brown sugar (for the relleno)
- 10 ml lemon juice (for the relleno)
- 25 g unsalted butter, softened (for untar the dough antes of the relleno)
- 10 g all-purpose flour (for espolvorear the superficie si es necesario)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the apples on a small baking tray and toss them with 20 g butter, cinnamon, nutmeg, brown sugar, and lemon juice. Roast for 15 minutes at 400°F (200°C), stirring once halfway through. Remove from the oven, add 1 teaspoon (5 ml) vanilla extract, let cool, and chop lightly if the pieces are still large.
- 2
While the filling cools, make the dough. In a large bowl, mix the bread flour, rye flour, 50 g sugar, salt, and instant dry yeast.
- 3
Add the warm milk, egg, melted butter, and the remaining 1 teaspoon (5 ml) vanilla extract. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until elastic and slightly tacky. If needed, dust the work surface with the tablespoon of all-purpose flour.
- 4
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rest in a warm spot for 25 minutes.
- 5
Gently deflate the dough and roll it out on a clean surface into a rectangle about 12 x 16 inches (30 x 40 cm). Spread the surface with the 25 g softened butter.
- 6
Spread the roasted apple filling evenly over the dough, leaving a 3/4-inch (2 cm) border clear on one long side.
- 7
Roll the dough up tightly from the long side opposite the clear border to form a log. Seal the edge. Cut into 12 even spirals.
- 8
Arrange the spirals in a greased pan or on a lined baking tray, leaving a little space between them. Cover and let rise for 10 minutes while you preheat the oven to 375°F (190°C).
- 9
Bake the buns for 20 minutes at 375°F (190°C), or until deeply golden and cooked through in the center.
- 10
Let rest for 5 minutes before serving. If desired, serve warm to highlight the vanilla and roasted apple flavors.
Chef tips
For cleaner spirals, chill the filled log for 10 minutes before slicing. If the apples release too much juice after roasting, drain them lightly before filling the dough.
Substitutions
You can replace the rye flour with the same amount of wheat flour for a milder flavor. Apple can be swapped for firm pear, adjusting the roasting time until tender but not mushy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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