This post has been sponsored by my friends at Red Star Yeast and Rodelle. Thank you for enjoying and supporting the brands that support me.
It’s September, which in the baking world means we replace our old baking soda with a fresh tub, we stock the pantry with Red Star Yeast packets, and make sure our spice cabinet is filled with plenty of Rodelle Gourmet Pure Vanilla Extract.
The other day we had our first foggy morning of the season. The grass still had morning dew and I was enjoying my first cup of coffee outside watering the garden. I promptly came inside and let some yeast proof in milky, warm water before turning out a soft dough to let rise while I got ready for the day.
It’s the first of many mornings just like that one. When we all cuddle around the kitchen window and dream up the next batch of baked good. Will it be filled with apples and spiced with nutmeg? Will we burn sugar to make a mason jar of caramel? Whatever it is, it will be yeasted bread and warm vanilla spice. Who needs a candle burning when there’s buns in the oven. But we light them anyway because it’s customary.
Apple Twist Morning Buns, the offering of today’s blog post, are the best of many worlds. Like a cinnamon roll without the butter, like an apple fritter without the frying. They’re light and airy, perfect for the morning. Easily enjoyed on your commute or on the corner of the couch, warmed, and melty.
So I’d suggest stocking up on all the things you’ll need for fall. Yeast and Vanilla being chief among them. I prefer the Platinum Yeast from Red Star because it also has natural dough strengtheners in each packet. Making baking bread feel easier than ever. And, as you know my love for Rodelle Gourmet Pure Vanilla Extract, it’s the best in the game. Make sure your sugar and brown sugar tubs are full too. With plenty of semi-sweet chocolate[BJ1] . You’ll need to make sure you have a fresh carton of buttermilk on hand too if not some milk and a lemon juice in a pinch. But for this recipe, a bowl of Granny smith apples should always on your countertop, sitting at the ready.
It’s baking season, friends. I’m so happy we’re here.
Find the original Apple Twist Bread recipe here!
And a Yeasted Apple Bread here too!
Apple Twist Morning Buns
Yeasted dough wrapped in spiced apples and dipped in a thick vanilla glaze
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 45 minutes
- Yield: 16 1x
Ingredients
Dough,
Nonstick spray or shortening
1 pkg. Platinum Yeast from Red Star
3/4 cup (175 g) Warm Water, ~105 F
2/3 cup (145 g) Warm Milk, ~105F
3 Tbsp. (44g) Sugar
1 Large Egg Yolk (20 g)
1 tsp. Rodelle Gourmet Pure Vanilla Extract
1 1/4 tsp. (6 g) table salt
4 cups (555g) All Purpose Flour, plus additional if needed
Apple Filling Ingredients,
2 Granny Smith Apples, Peeled and diced small (about 230 g prepped)
2 Tbsp. (45g) Dark Brown Sugar
1 ¾ tsp. (5g) Apple Pie Spice
Yolk of 1 Large Egg (20 g)
1 tsp. (5 g) Rodelle Gourmet Pure Vanilla Extract
Vanilla Glaze Ingredients,
2 ½ cups (170g) powdered sugar
¼ cup (57g) butter
¼ cup (57g) whipping cream
1 tsp. (5g) Rodelle Gourmet Pure Vanilla Extract
Instructions
To Make Dough:
Combine the yeast with the milk and water in the bowl of a stand mixer fitted with the paddle attachment and let sit for 5 minutes. Add the sugar, yolk, vanilla extract and salt to yeast mixture and mix on low. Add 3 cups of the flour and continue to mix on low until the dough comes together. At this point switch the mixer attachment to the dough hook. Mix on medium low speed until the dough comes together into a smooth ball. Add enough of the remaining flour and any additional flour so that the dough cleans the bottom of the bowl in a nice soft ball. Spray a bowl with non-stick spray and place the dough into the bowl covered with a damp towel. Proof the bread in a warm place for 60-75 minutes, or until double in size.
To Make Filling:
Combine all filling ingredients together in a bowl until well combined.
To form Loaves:
Spray 16 muffin tins with cooking spray and set aside.
Roll out the dough into roughly a 1 foot by 2 foot rectangle. Spread the apples onto the dough evenly. Roll the dough from long end to long end pinching the dough together at the end. Slice into 16 – 1 ½ inch rolls. Place the rolls into the muffin tins on their sides so that the apples are not touching the bottom of the tins. Take a pair of kitchen shears and cut a slit half way down on the top of the dough going with the length of the roll. Open up the slit on each side so that the dough fills the rest of the tin.
Cover and let proof for about 40 minutes.
Bake in a 350 degree oven for 18-20 minutes.
Preparation for vanilla glaze:
In a medium bowl, place in all the ingredients and microwave in 30 second increments, mixing between. Add more powdered sugar if the glaze is too thin. It should be the consistency of glue. Once the glaze is warm and thick, dip the top of the cooled buns into the glaze and let set on the counter.
Can’t wait to make these this weekend! Is the butter added to the dough or the filling? Wanted to clarify as it’s listed above the filling ingredients. Thanks for the recipe!
Oh yay, Donna! How fun! thanks for catching that. It wasn’t supposed to be there at all. I’ve updated the recipe 🙂
Hi!! I want to make this, just not sure where the 56gr of softened butter comes in? Thank you