Apple Filled Yeast Bun with Cinnamon Using Sunbeam Dough Hook Step by Step

4 stars from 1 rating of Apple Filled Yeast Bun

 

Remember when making a yeast bun at home meant hours spent at the counter top, kneading that dough until it was putty in your hands? Yes, I have attempted the challenge on more than one occasion. It was hard work – seriously hard work. Is it cheating now that I have a Sunbeam Mixmaster with a dough hook attached? Maybe, but the end result is a deliciously soft home-made yeast bun to serve with afternoon tea without feeling as if you’ve been trying out for one of the weight lifter’s categories in the next Olympics.

The recipe can be reproduced without an electric dough hook but additional requirements include weekly work outs at the gym or a daily home routine that incorporates strength training exercises. The routine should be performed for at least six months prior to tackling the challenge. Alternatively, go easy on yourself and buy a new mixer with all the attachments.

Ingredients for the Dough

  • 1 sachet dry yeast or the equivalent of 7 grams
  • 2 tablespoons sugar, white, raw or brown depending on your personal preference (I use raw)
  • 60 g butter, melted
  • 1 ¼ cups lukewarm milk
  • ¾ cup water
  • 4 cups plain flour
  • 2 tablespoons sugar, extra
  • 2 tablespoons powdered milk

Measurements

Cups are 250 ml (8 oz)

Tablespoon equals 30 grams or 1 ounce

Ingredients for the Apple Filling

  • 2 tablespoons water
  • ¼ cup sugar
  • 3-6 apples, peeled, cored and cubed
  • 5 drops vanilla extract
  • ½ teaspoon cinnamon
  • ½ tablespoon cornflour (arrowroot or plain flour can be substituted) dissolved in ½ tablespoon water
  • ½ tablespoon water

Click thumbnail to view full-size

Ingredients for the glaze

  • 3 tablespoons sugar
  • ¼ cup water
  • 1 teaspoon gelatine

Putting it all together step by step

For the dough

  1. Melt the butter
  2. Warm the milk
  3. In a small bowl, combine the yeast, sugar, butter, milk and water. Allow to stand in a warm place until mixture begins to froth. This can take anything from 10-15 minutes and will depend on the temperature of the room as much as the ingredients.

For the filling

  1. Place water and sugar into a saucepan, dissolve sugar over medium heat.
  2. Increase heat and bring to boil.
  3. Add apples and cook until slightly crisp in the centre. Stop the cooking process before the apples lose their shape.
  4. Add cinnamon and vanilla.
  5. Stir in dissolved cornflour, and cook for a further minute until mixture thickens.
  6. Remove from heat and allow to cool.

Back to the dough

  1. Insert the dough hooks into the mixer head. Place sifted dry ingredients, including sultanas into the mixmaster bowl.
  2. Using low peed gradually add yeast mixture, scraping down the sides of the bowl with a rubber spatula. Increase speed slowly. Knead 4-5 minutes.
  3. Continue the kneading process until all ingredients are incorporated and dough forms a ball. Dough will be smooth and sticky.
  4. Place dough in a greased bowl, turning once to grease top.
  5. Cover with plastic wrap and let rise in a warm place until doubled in size 40-50 minutes. Punch down, fold sides to centre and turn the dough over. Knead dough on a lightly floured surface until soft and smooth. Cut in half and roll dough out into a rectangle. Approximately 30 x 20 cm.

 

A Deliciously Spiced Apple Filling

And Now to Add the Apple

  1. Spoon apple mixture along the long side of the dough and roll up lightly. Swiss roll fashion, from the wide end.
  2. Ease the roll into a greased ring tin and join ends.
  3. Cover, and allow to rise for approx. 40-50 minutes preheat oven to 200c.
  4. Bake for approx. 30-35 minutes or until golden brown. Remove from the tin
  5. Glaze while still warm.

To glaze, place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved for about two minutes. Repeat the filling and rolling with the other dough half.

 

Let’s face it; we are not of the vintage or calibre of our grandmothers. Over the course of a few decades there has been a steady decline in the hours spent in the kitchen and with good reason. Apart from the increased work load for most women now tackling serious roles in the workforce and continuing to maintain the family home, there are many other activities taking up our time, such as writing here on HubPages.

More by this Author


Comments 17 comments

Denise Handlon profile image

Denise Handlon 5 years ago from North Carolina

Very delicious looking recipe. Thanks.


Karanda profile image

Karanda 5 years ago from Australia Author

Thanks for stopping by Denise. It is a truly scrumptious yeast bun and easy as, using the dough hook.


Eiddwen profile image

Eiddwen 5 years ago from Wales

Mmm sounds delicious Karen, also easy to follow.

I must give it a shot so I am rating up plus bookmarking.

I will let you know howI get on.

Take care my friend,

Eidddwen.


catgypsy profile image

catgypsy 5 years ago from the South

Makes me wish I could reach in and grab that plateful in your pic...haha! Thanks for sharing this recipe.


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

Oh yum! That looks delicious!


Karanda profile image

Karanda 5 years ago from Australia Author

Thanks for bookmarking Eiddwen. Give it a go, you will love it.


TajSingh 5 years ago from United Kingdom

This looks delicious. Thanks for sharing Karanda. I'm gonna give it a try.


vrbmft profile image

vrbmft 5 years ago from Yucaipa, California

Karanda

It seems this is the second hub you have posted that has resulted in me drooling all over my keyboard. I love to cook, but am a little hesitant about baking. I think a friend has the mixmaster. Will have to check and see if they have the hooks. I never even heard of a yeast bun, but it triggers a lot of silliness in me and the next time I see someone with big buns, I am going to have to fight the temptation! "Where'd you get those yeast buns? You live down under for awhile?"

I would say off the top of my yeast bun, that a hub about a recipe for a yeast bun would potentially be the most boring hub around, but you have managed to rise my interest. In fact I not only read each line, but slowly at that and left me thinking, "I can do this....I think I want to do this!"

I have never heard your voice, but I can hear your voice in the recipe and that's pretty cool!

I woke up from a crazy dream and couldn't go back to sleep and it is now 12:43 a. m., Wednesday April 20, and I hope now, I can go back to sleep dreaming of buns, yeast buns, butter horns, bear claws, Napoleons and eclairs (the last two my Mom's favorites), and.....? Just anything to make me sleep!

THANKS FOR A FUN AND DELICIOUS HUB

Vern, from up over

Somewhere between down under and up over, they must make turnovers, and then what is the relationship between a yeast bun and a hotcross bun? They both seem to be biblical and it is Holy Week, so...... I really do need to go back to sleep before I get struck with lightning!

HAPPY WEDNESDAY

Vern


Karanda profile image

Karanda 5 years ago from Australia Author

Thank you TajSingh for reading and leaving a comment. I do hope you try this recipe, it sounds like a lot of work but with those Sunbeam dough hooks it's a piece of cake, or yeast, compared with the days of manual labour!


Karanda profile image

Karanda 5 years ago from Australia Author

Hey Vern, I can't beleive you read every line. Of course a Hub about yeast buns is going to be boring. But if I have inspired you to give it a go, I am one happy Hubber. Get to those friends and see if they have the hooks. This is a seriously good recipe and well worth the effort.

It's funny you should mention the Hot Cross Buns. I'm making them tomorrow and had thought about putting out a Hub. I guess we Aussie girls are big on the yeast thing. I get so excited everytime the dough rises the way it's supposed to and I have to add that's not always the case. Maybe I was a baker in a past life.

How wonderful to hear from you and hope your dreams continue to be pleasant and full of buns.


b. Malin profile image

b. Malin 5 years ago

Mmm, Mmm Good Karanda. The "Non CooK; here, might even try it! Thanks for a most inspiring Hub!


Karanda profile image

Karanda 5 years ago from Australia Author

Thanks for enjoying from afar b. Malin. This is one of those recipes where you'll need to set the entire morning aside but well worth it.


powerofknowledge1 profile image

powerofknowledge1 5 years ago

Looks delicious. Thanks for sharing.


Karanda profile image

Karanda 5 years ago from Australia Author

Thanks for the comment powerofknowledge1. It tastes as good as it looks.


DjBryle profile image

DjBryle 5 years ago from Somewhere in the LINES of your MIND, and HOPEFULLY at the RIPPLES of your HEART. =)

Wow! I am sooooo hungry! Thanks for sharing, I would love to try these. Voted up for a useful hub! =)

- Jen


Karanda profile image

Karanda 5 years ago from Australia Author

Nice to see you Jen @DjBryle. Thanks for the vote up and useful. It truly is a delicious yeast bun and not too difficult to make.


sheryl 4 years ago

thanks for the dough hooks instruction. ive had my blender for over a year and tonight is the first time ive used the hoods. i was making garlic bread sticks and they came out great

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working