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