Page 64 - Passion4Baking The Magazine
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the apple farm: Let the two doughs rest in the fridge overnight as
Mercier Orchards described on page 159.
In the meantime, peel, core and dice the apples for the
1 QUANTITY BRIOCHE DOUGH, SEE PAGE 159 apple butter and place into a heavy-based saucepan
3-4 APPLES, GRATED with the water or apple juice. Bring to the boil and
¼ CUP (60 ml) HEAVY CREAM, TO BRUSH leave to simmer until the apples are tender. Mash
FOR THE APPLE BUTTER: with a potato masher until the mixture is smooth.
3 POUNDS (1 ½ KILO) APPLES, SUCH AS FUJI Add the sugar and continue cooking until the mixture
AND GRANNY SMITH has thickened. The consistency should be as thick as
½ CUP (120 ml) WATER OR APPLE JUICE porridge. Transfer the apple butter to clean jars.
2 tsp GROUND CINNAMON Put one of the doughs on a lightly floured work
½ CUP LIGHT BROWN SUGAR surface. Flatten with a rolling pin to a rectangle.
½ CUP SOFT LIGHT BROWN SUGAR Spread out a layer of the apple butter and scatter
over the grated apple. Roll up like a Swiss roll cake,
then cut into 1-inch (2 ½ cm) pieces and place onto
lined baking trays. Repeat with the second dough,
cover with clean kitchen towels and leave to prove for
about half an hour. Preheat the oven to 347°F (175°C).
Brush the buns with the cream and bake on the
middle rack for about 20 minutes, or until golden
brown. Transfer to a wire rack to cool completely.
Using brioche dough makes
these fluffy buns extra
luxurious. The apple butter
is one of Maria’s favourite
apple recipes.
Apple butter
brioche buns
64 Passionforbaking.com
