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1
In a bowl, combine the water and half the sugar, and mix until the sugar is dissolved. Sprinkle the yeast over and let stand 5 to 10 minutes.
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2
In a large bowl, combine the flour and remaining sugar, then slowly add the yeast mixture and mix with a wooden spoon.
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3
Turn the dough onto a lightly floured surface and knead until your dough is smooth. I found the dough to be a little dense, but after kneading for 5-10 minutes, the dough did become smooth.
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4
Cover the bowl with Clingfilm and allow to rest for about an hour, or until doubled in size.
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5
Tip the dough onto a lightly floured surface, knock the air out and shape the dough into a log, approximately 2,5cm/1 in. in diameter.
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6
Cut the dough into 12 pieces, or several bite-sized pieces if you prefer. Brush some vegetable oil on the bottom of each bun and place them in a bamboo steamer.
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7
Fill the bottom of a wok or large pan with cold water and place the steamers over, making sure the steamers do not touch the water, and place the pan over high heat.
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8
Steam for 15 to 20 minutes after the water starts boiling.
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9
Turn off the fire and wait for around 5 minutes before opening the lid.
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10
Peel, core and chop your apple into small pieces.
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11
Place into a small pan with the cinnamon and maple syrup.
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12
Cook over medium-high heat until your apples are caramelised but not mushy, and allow to cool.
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13
Take a piece of dough and shape into a disk, roughly larger than the palm of your hand.
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14
Place about 1 tablespoon of apple in the centre and pinch the parcel closed any way you like. (I tried using a T-shape pinch, but I think I had way too much filling and it didn't turn out too nice).
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15
Brush vegetable oil on the bottom of each parcel and steam as with normal buns.
