Apple Filled Yeast Bun with Cinnamon Using Sunbeam Dough Hook Step by Step

Remember when making a yeast bun at home meant hours spent at the counter top, kneading that dough until it was putty in your hands? Yes, I have attempted the challenge on more than one occasion. It was hard work – seriously hard work. Is it cheating now that I have a Sunbeam Mixmaster with a dough hook attached? Maybe, but the end result is a deliciously soft home-made yeast bun to serve with afternoon tea without feeling as if you’ve been trying out for one of the weight lifter’s categories in the next Olympics.

The recipe can be reproduced without an electric dough hook but additional requirements include weekly work outs at the gym or a daily home routine that incorporates strength training exercises. The routine should be performed for at least six months prior to tackling the challenge. Alternatively, go easy on yourself and buy a new mixer with all the attachments.

• 1 sachet dry yeast or the equivalent of 7 grams
• 2 tablespoons sugar, white, raw or brown depending on your personal preference (I use raw)
• 60 g butter, melted
• 1 ¼ cups lukewarm milk
• ¾ cup water
• 4 cups plain flour
• 2 tablespoons sugar, extra
• 2 tablespoons powdered milk

• 2 tablespoons water
• ¼ cup sugar
• 3-6 apples, peeled, cored and cubed
• 5 drops vanilla extract
• ½ teaspoon cinnamon
• ½ tablespoon cornflour (arrowroot or plain flour can be substituted) dissolved in ½ tablespoon water
• ½ tablespoon water

• 3 tablespoons sugar
• ¼ cup water
• 1 teaspoon gelatine

For the dough

1. Melt the butter
2. Warm the milk
3. In a small bowl, combine the yeast, sugar, butter, milk and water. Allow to stand in a warm place until mixture begins to froth. This can take anything from 10-15 minutes and will depend on the temperature of the room as much as the ingredients.

For the filling

1. Place water and sugar into a saucepan, dissolve sugar over medium heat.
2. Increase heat and bring to boil.
3. Add apples and cook until slightly crisp in the centre. Stop the cooking process before the apples lose their shape.
4. Add cinnamon and vanilla.
5. Stir in dissolved cornflour, and cook for a further minute until mixture thickens.
6. Remove from heat and allow to cool.

Back to the dough

1. Insert the dough hooks into the mixer head. Place sifted dry ingredients, including sultanas into the mixmaster bowl.
2. Using low peed gradually add yeast mixture, scraping down the sides of the bowl with a rubber spatula. Increase speed slowly. Knead 4-5 minutes.
3. Continue the kneading process until all ingredients are incorporated and dough forms a ball. Dough will be smooth and sticky.
4. Place dough in a greased bowl, turning once to grease top.
5. Cover with plastic wrap and let rise in a warm place until doubled in size 40-50 minutes. Punch down, fold sides to centre and turn the dough over. Knead dough on a lightly floured surface until soft and smooth. Cut in half and roll dough out into a rectangle. Approximately 30 x 20 cm.

And Now to Add the Apple

1. Spoon apple mixture along the long side of the dough and roll up lightly. Swiss roll fashion, from the wide end.
2. Ease the roll into a greased ring tin and join ends.
3. Cover, and allow to rise for approx. 40-50 minutes preheat oven to 200c.
4. Bake for approx. 30-35 minutes or until golden brown. Remove from the tin
5. Glaze while still warm.

To glaze, place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved for about two minutes. Repeat the filling and rolling with the other dough half.

Let’s face it; we are not of the vintage or calibre of our grandmothers. Over the course of a few decades there has been a steady decline in the hours spent in the kitchen and with good reason. Apart from the increased work load for most women now tackling serious roles in the workforce and continuing to maintain the family home, there are many other activities taking up our time, such as writing here on HubPages.