Applesauce Buns

There’s nothing better on a cool fall day than warm apple sauce. It’s a fact and the entire world agrees. Ask anyone. Another thing that is perfect and amazing and makes you feel like you’re back home on the prairie is fresh bread. The combination of the two is a medley too perfect for words. I was introduced to applesauce bread as a quick bread, like banana bread. It’s always insanely moist and a crowd favorite, but I like being able to taste my ingredients. I don’t want to tell someone to try my applesauce bread and have them respond “wow, this doesn’t even taste like apples!” because then what’s the point? Just call it moist bread and move on with it.

In an effort to do justice to the term “applesauce bread” I decided to made buns and fill them with delicious homemade applesauce. The result was something I didn’t expect… and it was amazing. They were warm and moist and sweet and cinnamon-y and they didn’t explode in the oven like I was worried they would. The apple was totally tasteable and the outcome was beyond delicious.

Dough after combining ingredients (top) and after rising (bottom).

Apples before and after boiling into applesauce.

Pulling off dough, filling with applesauce, and sealing the bun.

IMG_0580_1

The prepared buns ready to go in the oven!

Applesauce Buns:

  1. Combine 3.5 cups flour + 1 cup apple cider + 1 tsp cinnamon + 3 tsp yeast and stir until combined. Cover and let sit 3-4 hours.
  2. Make the applesauce. In a small pot combine 5 peeled and cored apples + 1/2 tsp cinnamon. Cook on low ~5 minutes or until the chunks have dissipated.
  3. Pull off a piece of dough the size of half a tennis ball and flatten it using the fingers or a rolling pin. Remember to use flour on the surface so it doesn’t stick.
  4. Place a medium sized spoon full of the thickened applesauce on the dough and seal the dough around it, brushing the edges lightly with water if they refuse to seal.
  5. Place on an oiled pan seam-side down with ~1/2 inch between each one.
  6. Bake at 350ºF for 30 minutes or until brown.
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