Apple Bread - flour

Method

• Use half an apple.
• Wash the apple well, cut into half, remove the core, and without peeling, cut the half into 4 pieces (each will be 1/8 of a whole apple).
• Put the apple and raisins in a heatproof plate with the sugar and lemon juice.
• Cover with a plastic wrap and microwave for 5 to 6 minutes.
• Steam in residual heat for 5 minutes.
• The simmered apple is done.
• It will be red and translucent.
• (The photo shows 1 apple worth.)
• If you are adding cinnamon, you can sprinkle it on before or after simmering.
• Knead the dough (in a bread machine or any way you like).
• Since we're only using a small amount yeast even though this is a sweet dough, it will take some extra time for the dough to rise.
• Leave the dough for the 1st rising.
• You can use about 3.5 g of yeast, but if you add a lot of yeast the dough will be too light and fluffy and harder to form, so each bun will not proof evenly.
• After the 1st rising is done, divide the dough into 10 portions and round off each.
• Cover the dough so it doesn't dry out, and rest for 30 minutes.
• Since they will be formed, let rest for a while.
• Form the dough.
• Dust the work surface with flour, place each ball of dough seam side up, and press down lightly to flatten the dough.
• Place the flattened dough on your palm, put some of the simmered apple in the middle, cup your palm and wrap the dough around the filling.
• Pinch the dough closed.
• If the dough feels too tight and inflexible to form properly, let it rest for a bit longer.
• If you force the dough at this stage the finished buns will not look neat.
• Place the formed and filled dough in greased brioche tins seam side down.
• If you don't have any brioche tins, place the dough seam side down on a baking tray.
• Leave the dough for the 2nd rising.
• If they rise up above the rims of the tins they are done.
• Brush with some milk to glaze (not listed) and top with pumpkin seeds.
• Bake the buns, 200C in a gas oven for 11 minutes.
• If you have an electric oven, it's probably 12-13 minutes at 210C.
• When the buns are nicely browned they are done.
• Hit the cups on your countertop to shock them before taking the buns out.
• Let cool.
• Decorate the buns.
• Use 2cm of just the ends of each pretzel stick.
• Make a hole in the top of each bun with a chopstick or something similar, and insert the pretzel stick.
• Done.
• This is how the bun looks split in half.
• It's not too sweet, so enjoy the flavors of the season.
• I used these milk cocoa flavored pretzel sticks this time.
• Use any kind of hard pretzel sticks you like.