Apple Nut Delight: Soft Yeast Bun Pie

Beautiful and tasty, with juicy apple filling! This assembled bun pie with apples and nuts made from yeast dough will greatly delight your whole family. The dough in it is airy and soft, and in combination with the filling the baking is simply incredible.
cook time: 3h
Miles Denholm
Apple Nut Delight: Soft Yeast Bun Pie

Nutrition Facts (per serving)

262
Calories
11g
Fat
34g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Salt 1 g
Sugar 2 tbsp
Wheat flour 320 g
Butter 70 g
Milk 150 ml
Eggs 1 pc
Vegetable oil 2 tbsp
Dry yeast 1 tsp

Filling:

Apples 400 g
Lemon zest 1 tbsp
Cinnamon 1 tsp
Walnuts 70 g
Brown sugar 60 g
Juice 2 tbsp

Glaze:

Water 1 tbsp
Powdered sugar 100 g
Almond extract 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make a prefabricated pie from buns? First, prepare all the ingredients for the yeast dough. The butter and egg should be at room temperature, so remove them from the refrigerator in advance.

Step 2

Step 2
Heat the milk to a temperature of 37-40°C. If you don’t have a cooking thermometer, then you can easily determine the desired temperature literally by hand: you need to drop a drop of milk on the inside of your wrist. If the feeling is pleasant, not cold or hot, then the temperature is correct. Already at 45°C the yeast becomes uncomfortable and they work slower, and at 50°C they begin to die. Therefore, the most important point when working with dough is not to kill the yeast at the very beginning.

Step 3

Step 3
Add sugar and yeast to 100 ml of warm milk. Stir and leave for 15 minutes until a fluffy cap appears. This means that the yeast is active and can be cooked further. If the cap still does not appear, then either the yeast is spoiled or the milk is overheated. You need to make the dough again because the dough will not rise.

Step 4

Step 4
Separately, mix the remaining milk, vegetable oil, egg, soft butter and salt.

Step 5

Step 5
Pour in activated yeast and stir.

Step 6

Step 6
Add sifted flour.

Step 7

Step 7
Knead into a soft pliable dough. Add a little more flour if necessary.

Step 8

Step 8
Leave the dough to rise in a warm place for 1 hour.

Step 9

Step 9
While the dough is rising, prepare the filling. It is better to take sweet and sour apples with green skin (Semirenko, Granny Smith varieties). In addition, such apples do not darken for a long time. You can replace cane sugar with regular sugar.

Step 10

Step 10
Chop the nuts. I advise you to first pour boiling water over the walnuts for 5-7 minutes, then peel the nuts — this will remove all the bitterness from them.

Step 11

Step 11
Peel and seed the apples and cut into small cubes.

Step 12

Step 12
Mix apples with lemon juice and zest, sugar, cinnamon and nuts.

Step 13

Step 13
Mix everything thoroughly.

Step 14

Step 14
Knead the risen dough.

Step 15

Step 15
Divide the dough into 22-28 equal pieces and roll them into balls.

Step 16

Step 16
Flatten a piece of dough, place 1 tsp in the center. filling and pinch the edges to form a ball.

Step 17

Step 17
In the same way, form the remaining balls with apple filling inside.

Step 18

Step 18
Grease a baking dish (round or rectangular) with butter and place the apple balls tightly on top of each other in several layers. To get several layers of balls, the rectangular shape should be narrow, and the round shape should have a small diameter — 18-20 cm.

Step 19

Step 19
Spread the remaining apple filling on top. Cover the pan with a towel and leave to rise for 25 minutes. Place the pie in an oven preheated to 175°C for 40-45 minutes. 10 minutes before the end of baking, cover the top with foil to prevent the apples from burning. Remove the finished pie from the pan and cool on a wire rack.

Step 20

Step 20
While the cake is cooling, prepare the frosting. I didnʼt have any almond extract on hand, so I substituted limoncello. Can also be replaced with cognac.

Step 21

Step 21
Place 60 g of powdered sugar in a bowl, add almond extract and water. Stir and gradually add the remaining powder while stirring.

Step 22

Step 22
Drizzle glaze over the still warm cake and serve. Bon appetit!

Additional rubrics

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