Caramel Apple Spelt Buns
These caramel apple spelt buns came about when gorgeous, huge apples began falling from our tree. Unlike our berry bushes, the apple tree loved the super hot summer we’ve had.
I wanted to use them up, had a tin of caramel (dulce de leche) in the cupboard and wondered if it would work to stuff an apple caramel mixture into bread. It was messy but it worked. I also added caramel to the actual dough. I know, right?
I have a foolproof bread dough that works for everything. Sweet, savoury, and everything in between. These caramel apple spelt buns are no exception. I know it off by heart.
I used to make my dough in a bread machine, but I realised that my stand mixer does just a good a job of kneading it. Have you ever considered the benefits of a bread machine, and whether it is really worth it? I cover my own discoveries in my post for super soft hot dog buns.
Why are apples and caramel so good together?
I am not sure, but man, they really are an awesome pairing, aren’t they? There’s something about the tartness of the apple mingling with the sweet caramel. And then there’s the textures: slightly crunchy apple with gooey caramel. A combination made in heaven, right there. I seem to bake a lot of apple and caramel recipes around autumn (fall), such as my caramel and apple smulpaj, which is Sweden’s version of crumble.
When I think of the classic combo of apple and caramel, it makes me think of toffee apples. We often eat them on Bonfire Night, which is celebrated on 5th November. Another popular candy at this time is chocolate honeycomb (or homemade Crunchie).
There was something just so divinely irresistible about soft caramel dough paired with more sweet caramel along with tart apples. All in one mouthful. All they needed for decoration was a sprinkling of icing sugar and a cup of hot coffee. Bliss.
Caramel Apple Spelt Buns
Ingredients
Dough (see notes):
- 300ml (1¼ cups) milk
- 1 egg
- 2 tablespoons dulce de leche / caramel (see notes)
- 50g (3½ tbs) butter
- 450-500g (3¾ - 4⅙ cups) spelt flour (see notes)
- 1 tablespoon vanilla sugar
- 3 tablespoons sugar
- 7g (2¼ tsp) dried yeast (see notes)
- 1 teaspoon salt
Caramel apple filling:
- 80g (2¾ oz) dulce de leche/caramel
- ½ large apple (keep the peel on if you like)
- icing sugar (to sprinkle)
Instructions
Caramel apple filling:
- Cut the apple into small pieces. Add to a small pan and cook until they start to soften (around 5 minutes).
- Remove from the heat and allow to cool for a while. Then stir in the apples.
- On a baking tray lined with baking paper, plop around a tablespoon of the mixture on to the tray. Repeat until you have 8. Place in the freezer until you need them).
Dough:
Bread Machine:
- Add the milk, egg, caramel and butter to your bread machine pan. Then add 450g (3¾ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
- On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.
Stand Mixer:
- Add the milk, egg, caramel and butter to your stand mixer, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
- Add 500g (4⅙ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
- Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
- Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
- When the dough is ready, knock it back, and on a floured surface, form into a rough ball.
Both methods:
- Pre-heat the oven to 200ºC (400ºF).
- Divide into eight balls.
- Roll (or flatten) the balls out a little, then place one bit of the frozen apple/caramel in the centre.
- Pull the dough up over the sides until the apple mixture is covered.
- Roll the dough gently on the surface (or between your hands), until you have a fairly round shape.
- Place the dough rolls (with a little space in between them) on a baking tray lined with paper, or a greased oven dish.
- Cover and let rest for about 15 minutes.
- When ready, bake for around 15-18 minutes until the tops are firm to the touch and golden brown.
- Allow to cool for a while and then serve warm sprinkled with icing sugar. Enjoy!
Notes
- I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
- You can use spelt or regular flour for this recipe (just use the same amount).
- In Sweden we have something called dried yeast. It is used both in warm liquid and allowed to proof, and it is also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
- You can use tinned dulce de leche or caramel, or make your own.
1 thought on “Caramel Apple Spelt Buns”