Swedish Style Apple Buns

Ingredients

• 200 ml Apple Juice Concentrate (for simple syrup)
• 150 g Granulated Sugar (divided: 100 g for syrup, 50 g for apple filling, 80 g for butter filling)
• 500 g Mixed Apples (Aroma, Discovery) (peeled and diced, kept in acidulated water)
• 1 tbsp Lemon Juice (for acidulated water to prevent browning)
• 150 g Unsalted Butter (room temperature for butter filling; also 50 g melted for dough)
• 1 tsp Ground Cinnamon (for butter filling)
• 1 tsp Ground Cardamom (reduced amount for dough)
• 500 g All-Purpose Flour (sifted)
• 7 g Active Dry Yeast (1 packet)
• 250 ml Milk (lukewarm for dough)
• 5 g Salt (fine sea salt)
• 1 large Egg (room temperature, added to dough for richness)
• 30 g Raw Sugar (sprinkled on buns after baking)

Instructions

1. Make Apple Simple Syrup

   Combine apple juice concentrate and 100 g granulated sugar in a saucepan. Bring to a boil, then simmer until the mixture thickens into a glossy syrup.

   Time: PT5M

2. Cool Simple Syrup

   Transfer the syrup to a heat‑proof bowl and let it cool to room temperature.

   Time: PT10M

3. Prepare Apples

   Peel and dice the mixed apples. Place the pieces in a bowl of water with the lemon juice to keep them from browning.

   Time: PT10M

4. Cook Apple Filling

   Drain the apples, then return them to the saucepan. Add 50 g sugar (about 10 % of the apple weight) and cook over medium heat until the apples are soft and the mixture is saucy.

   Time: PT10M

5. Cool Apple Filling

   Transfer the apple mixture to a bowl and let it cool completely.

   Time: PT15M

6. Prepare Butter Filling

   In a small bowl, cream together 100 g softened butter, 80 g sugar, and 1 tsp ground cinnamon until light and fluffy.

   Time: PT5M

7. Make Cardamom Dough

   In the stand mixer, combine flour, yeast, 50 g sugar, salt, cardamom, milk, egg, and melted butter. Mix on low then knead on medium speed until the dough is stretchy and pliable.

   Time: PT10M

8. Rest Dough

   Cover the dough bowl with plastic wrap and refrigerate for 30 minutes (or up to 1 hour) to relax the gluten.

   Time: PT30M

9. Shape Buns

   On a lightly floured surface, roll the dough into a large rectangle (about 30 × 40 cm). Spread the butter filling to the edges, then layer the apple filling over the top third. Fold the bottom third up, then the top third down, creating a sealed block. Cut the block into 12 strips (~100 g each) and twist each strip into a tight spiral.

   Time: PT20M

10. Proof Buns

    Place the twisted buns on a parchment‑lined baking sheet, cover loosely with a kitchen towel, and let them rise until doubled in size (about 60 minutes).

    Time: PT60M

11. Bake

    Preheat the oven to 220 °C. Bake the buns for 15 minutes, or until golden brown and the tops are slightly caramelized.

    Time: PT15M

    Temperature: 220°C

12. Finish Buns

    Immediately brush the hot buns with the cooled apple simple syrup and sprinkle with raw sugar.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Apple Juice Concentrate: apple cider, apple juice
• Instead of Granulated Sugar: brown sugar, coconut sugar
• Instead of Mixed Apples (Aroma, Discovery): Granny Smith, Pink Lady
• Instead of Lemon Juice: lime juice, white vinegar
• Instead of Unsalted Butter: margarine, vegan butter
• Instead of Ground Cinnamon: ground cardamom
• Instead of Ground Cardamom: ground cinnamon
• Instead of All-Purpose Flour: bread flour
• Instead of Active Dry Yeast: instant yeast
• Instead of Milk: plant-based milk
• Instead of Salt: kosher salt
• Instead of Egg: flax egg
• Instead of Raw Sugar: coarse turbinado sugar

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Saucepan
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Kitchen Scale
• Rolling Pin
• Plastic Wrap
• Oven
• Cooling Rack (optional)
• Sharp Knife

Critical Steps — Do Not Skip

• Making a thick apple simple syrup without burning.
• Cooking the apple filling to the right softness without turning it to mush.
• Kneading the cardamom dough until stretchy and pliable.
• Resting the dough in the fridge to relax gluten.
• Folding and twisting the dough correctly to create the swirly shape.
• Proofing until the buns double in size.
• Brushing the baked buns with syrup right out of the oven.

Chef Tips from the Video

• Chill the butter for the filling until just soft; it spreads easily without melting into the dough.
• Use a mix of tart and sweet apples for balanced flavor.
• Brush the buns with syrup while they are still hot to ensure maximum absorption.
• For extra shine, drizzle a thin layer of melted butter after brushing with syrup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped buns for up to 1 month; reheat in a 180 °C oven for 5‑7 minutes.

Room temperature: Best eaten the same day; can sit out for up to 12 hours if covered.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated; shape and proof on the day of baking.
• Apple filling can be made up to 2 days ahead and stored in the fridge.
• Freeze unbaked, shaped buns on a tray; transfer to a freezer bag once solid.

Frequently Asked Questions