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1
Use half an apple.
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2
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).
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3
Put the apple and raisins in a heatproof plate with the sugar and lemon juice.
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4
Cover with a plastic wrap and microwave for 5 to 6 minutes.
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5
Steam in residual heat for 5 minutes.
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6
The simmered apple is done.
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7
It will be red and translucent.
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8
(The photo shows 1 apple worth.)
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9
If you are adding cinnamon, you can sprinkle it on before or after simmering.
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10
Knead the dough (in a bread machine or any way you like).
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11
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.
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12
Leave the dough for the 1st rising.
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13
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.
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14
After the 1st rising is done, divide the dough into 10 portions and round off each.
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15
Cover the dough so it doesn't dry out, and rest for 30 minutes.
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16
Since they will be formed, let rest for a while.
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17
Form the dough.
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18
Dust the work surface with flour, place each ball of dough seam side up, and press down lightly to flatten the dough.
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19
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.
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20
Pinch the dough closed.
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21
If the dough feels too tight and inflexible to form properly, let it rest for a bit longer.
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22
If you force the dough at this stage the finished buns will not look neat.
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23
Place the formed and filled dough in greased brioche tins seam side down.
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24
If you don't have any brioche tins, place the dough seam side down on a baking tray.
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25
Leave the dough for the 2nd rising.
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26
If they rise up above the rims of the tins they are done.
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27
Brush with some milk to glaze (not listed) and top with pumpkin seeds.
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28
Bake the buns, 200C in a gas oven for 11 minutes.
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29
If you have an electric oven, it's probably 12-13 minutes at 210C.
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30
When the buns are nicely browned they are done.
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31
Hit the cups on your countertop to shock them before taking the buns out.
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32
Let cool.
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33
Decorate the buns.
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34
Use 2cm of just the ends of each pretzel stick.
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35
Make a hole in the top of each bun with a chopstick or something similar, and insert the pretzel stick.
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36
Done.
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37
This is how the bun looks split in half.
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38
It's not too sweet, so enjoy the flavors of the season.
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39
I used these milk cocoa flavored pretzel sticks this time.
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40
Use any kind of hard pretzel sticks you like.
