Autumn Buns with Brown Butter & Grated Apple Filling

Autumn Buns with Brown Butter & Grated Apple Filling

These autumn buns are the perfect balance of cozy and sweet. The rich nuttiness of brown butter combined with the warmth of muscovado sugar, vanilla essence, and grated apples create a filling that’s irresistibly fall-inspired. The hint of corn starch helps keep everything together, ensuring your buns stay neat and flavorful.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, softened
• 2 large eggs, room temperature
• 1/4 tsp salt

For the Filling:

• 1/2 cup (115g) unsalted butter
• 1/2 cup (100g) light muscovado sugar (or brown sugar)
• 2 large apples, peeled and grated
• 1 tsp vanilla essence
• 2 tbsp corn starch (to prevent the filling from running)
• 1 tsp ground cinnamon (optional for a spicier touch)

For the Topping (Optional):

• 2 tbsp milk (for brushing)
• 2 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prepare the Dough

1. Activate the yeast: In a small bowl, combine warm milk (about 110°F or 43°C) and 1 tablespoon of sugar. Stir in the yeast and let it sit for about 5-10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, and activated yeast mixture. Mix everything until the dough begins to come together.
3. Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for 5-6 minutes.
4. Let it rise: Place the dough in a lightly greased bowl, cover with a clean towel, and allow it to rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.

2. Prepare the Filling

1. Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking the butter until it turns golden brown and develops a nutty aroma, stirring frequently. This usually takes about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool to room temperature, allowing it to stiffen slightly.
2. Grate the apples: While the brown butter cools, peel and grate the apples. Set the grated apples aside in a bowl.
3. Combine ingredients: Once the brown butter has cooled and started to thicken, mix it with the light muscovado sugar, vanilla essence, and cinnamon (if using). Stir in the grated apples and corn starch. The corn starch will help thicken the filling as it bakes, ensuring it doesn’t ooze out too much.

3. Assemble the Buns

1. Roll out the dough: Once the dough has doubled in size, punch it down and roll it out onto a floured surface into a large rectangle (about 12×16 inches).
2. Spread the filling: Evenly spread the brown butter apple mixture over the dough, leaving a small border around the edges to help seal the buns when rolled.
3. Roll and cut: Starting from the longer side, tightly roll up the dough into a log. Using a sharp knife, slice the log into 12 even buns.
4. Second rise: Place the buns in a greased 9×13-inch baking dish, cover with a clean towel, and let them rise for another 30-45 minutes, or until puffy.

4. Bake the Buns

1. Preheat the oven: While the buns are rising, preheat your oven to 350°F (180°C).
2. Brush and bake: Before placing the buns in the oven, brush the tops with a bit of milk to help them brown nicely. If you like, sprinkle some turbinado sugar for added crunch and sweetness.
3. Bake: Bake the buns for 25-30 minutes or until they are golden brown and cooked through. If the tops are browning too quickly, you can loosely cover the buns with aluminum foil during the last 10 minutes of baking.

5. Serve and Enjoy!

Allow the buns to cool for a few minutes before serving. The filling should be warm and gooey, with the grated apples and brown butter melding beautifully together in every bite. Serve the buns as they are, or drizzle with a simple glaze made from powdered sugar and milk if you prefer a sweeter finish.

Tips:

• Brown Butter: Browning the butter adds a deep, nutty flavor to the filling, which complements the tartness of the apples and sweetness of the sugar. Make sure the butter cools before using it, so it doesn’t make the filling too runny.
• Apple Variety: Use tart apples like Granny Smith for a contrast in flavor or opt for sweeter apples like Honeycrisp if you prefer a sweeter filling.
• Preventing Runny Filling: The corn starch will help bind the apple juices, so your buns stay intact without spilling their filling during baking.

Conclusion

These autumn buns with brown butter and grated apple filling are the perfect treat to welcome the cooler months. With the soft, buttery dough encasing the sweet, spiced filling, each bite feels like a comforting embrace of fall. Enjoy them warm, with a cup of tea or coffee for a cozy snack or breakfast.