Makes 6 buns
1/2 portion Japanese-Style Sweet Bun Dough
1 egg, lightly beaten for eggwash
2-3 cinnamon quills, cut or split into 6 smaller pieces
180-200g apple pie filling, home-made or from tin
1. Grease a 6-hole Texas muffin tin (or use 6 x 200ml-paper-cup). Divide the apple pie filling into 6 equal portions of about 30g each.
2. Prepare the Japanese-Style Sweet Bun Dough as directed in Japanese-Style Sweet Bun Dough post up to step 3 but divide into 6 equal portions of about 80g each.
3. Take one of the 6 small divided balls and roll out with a rolling pin into a flat circle. Place one portion of the apple pie filling in the centre of dough circle.
4. Gather the outer edges of the dough circle and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed side down in one of the greased muffin cups. Repeat with the other 5 dough balls.
5. Let rise, lightly covered, until double in size. When ready, brush with eggwash. Then stick a cinnamon stick on top of each risen dough pieces.
6. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.
Taste: Soft, fluffy and light cinnamon infused buns with apple filling
Consume: Best served warm but also good at room temperature
Storage: Can be kept for up to 2 to 3 days in airtight container at room temperature or up to 1 week in the refrigerator, re-heat in the oven or microwave before serving
Recipe References: -