Apple and Ginger Buns

Name: Apple and Ginger Buns
Prep time: 4 h
Cook time: 40 min
Cuisine: American
Ingredients: 320-360ml milk; 550g strong bread flour; 80g soft light brown sugar; 10g instant yeast; 10g salt; 1 egg; 100g unsalted butter, soft; 1 lemon, zest only; Drizzle of vegetable oil; Sprinkle of flour for kneading; 150g soft brown sugar; 75g unsalted butter, soft; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1 apple, grated; 1 egg, whisked; 100ml maple syrup; 1 tsp grated fresh ginger; 100g plain flour; 50 g unsalted butter, soft and cubed; 75g demerara sugar; 1 tsp ground ginger

By: Candice Brown

Looking for the perfect festive dessert? We're baking Candice Brown's Apple and Ginger Buns for our holiday feast, all cooked in the Gozney Dome.

Recommended Oven: Dome
Prep Time: 4 hours
Cook Time: 40 minutes

Ingredients

Makes: 10 buns

For the dough

320-360ml milk
550g strong bread flour
80g soft light brown sugar
10g instant yeast
10g salt
1 egg
100g unsalted butter, soft
1 lemon, zest only
Drizzle of vegetable oil
Sprinkle of flour for kneading

For the filling

150g soft brown sugar
75g unsalted butter, soft
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1 apple, grated

For the topping

1 egg, whisked
100ml maple syrup
1 tsp grated fresh ginger

For the Cowboy crumble

100g plain flour
50 g unsalted butter, soft and cubed
75g demerara sugar
1 tsp ground ginger

For the dough

320-360ml milk
550g strong bread flour
80g soft light brown sugar
10g instant yeast
10g salt
1 egg
100g unsalted butter, soft
1 lemon, zest only
Drizzle of vegetable oil
Sprinkle of flour for kneading

For the filling

150g soft brown sugar
75g unsalted butter, soft
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1 apple, grated

For the topping

1 egg, whisked
100ml maple syrup
1 tsp grated fresh ginger

For the Cowboy crumble

100g plain flour
50 g unsalted butter, soft and cubed
75g demerara sugar
1 tsp ground ginger

Equipment Needed

Dome
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Instructions

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Step 1

Preheat your Gozney oven to 430°F / 220°C (stone floor temperature). Pour the milk into a pan and heat in the oven for a couple of minutes until warm. Place the flour into a stand mixer. Make a well in the middle and pour in the sugar, add the salt to one side of the bowl and the yeast to the other side.

Step 2

Start the mixer slowly and pour in half the warm milk and the egg, as it comes together, add more of the milk if the dough feels dry. Grate over the lemon zest.

Step 3

Once the dough starts to form add in the very soft butter a lump at a time. Mix for 5-7 minutes until its stretchy and you can see through it. If the mix isn't too wet tip out onto an oiled surface and hand knead so you can feel it.

Step 4

Using the vegetable oil, oil a large bowl and add in the dough. Cover with cling film or plastic wrap and place in a warm place for 1-1.5 hours until at least doubled in size.

Step 5

For the cowboy crumble, add all the ingredients to a heatproof pan and mix. Place in the oven for 5 mins and then mix, place back into the oven and mix, place back into the oven and mix until the crumble is golden and crumble like. Remove and set aside to cool.

Step 6

For the filling, mix all the ingredients apart from the apple until combined and spreadable.

Step 7

Once the dough has risen, knock back and roll out on a well floured surface to 12x16inch rectangle.

Step 8

Spread the filling over the dough and grate over the apple. Roll up from the long side. Cut into 10 equal pieces. Arrange the rolls swirl side up into a round skillet lined with greaseproof, make sure you leave space for the dough to prove. Place in a bag and in a warm place until doubled in size, about 1 hour.

Step 9

Glaze the proved buns with the egg. Place a trivet or tray into the oven so that the skillet doesn’t touch the bottom of the oven and make sure the oven has reduce to embers. Place the buns into the oven and shut the door, allow to bake for 20 minutes then turn and bake for another 15-20 minutes until golden.

Step 10

Remove the buns from oven. Mix the maple syrup and fresh ginger together, drizzle all over the buns. Sprinkle over the crumble and decorate like Christmas if you wish!