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Caramel Apple Spelt Buns

Prep Time2 minutes
Cook Time18 minutes
Proofing/bread machine2 hours 30 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: British
Keyword: Caramel Apple Spelt Buns
Servings: 8 buns

Ingredients

Dough (see notes):

  • 300ml (1¼ cups) milk
  • 1 egg
  • 2 tablespoons dulce de leche / caramel (see notes)
  • 50g (3½ tbs) butter
  • 450-500g (3¾ - 4⅙ cups) spelt flour (see notes)
  • 1 tablespoon vanilla sugar
  • 3 tablespoons sugar
  • 7g (2¼ tsp) dried yeast (see notes)
  • 1 teaspoon salt

Caramel apple filling:

  • 80g (2¾ oz) dulce de leche/caramel
  • ½ large apple (keep the peel on if you like)
  • icing sugar (to sprinkle)

Instructions

Caramel apple filling:

  • Cut the apple into small pieces. Add to a small pan and cook until they start to soften (around 5 minutes).
  • Remove from the heat and allow to cool for a while. Then stir in the apples.
  • On a baking tray lined with baking paper, plop around a tablespoon of the mixture on to the tray. Repeat until you have 8. Place in the freezer until you need them).

Dough:

    Bread Machine:

    • Add the milk, egg, caramel and butter to your bread machine pan. Then add 450g (3¾ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
    • On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

    Stand Mixer:

    • Add the milk, egg, caramel and butter to your stand mixer, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
    • Add 500g (4⅙ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
    • Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
    • Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
    • When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

    Both methods:

    • Pre-heat the oven to 200ºC (400ºF).
    • Divide into eight balls.
    • Roll (or flatten) the balls out a little, then place one bit of the frozen apple/caramel in the centre.
    • Pull the dough up over the sides until the apple mixture is covered.
    • Roll the dough gently on the surface (or between your hands), until you have a fairly round shape.
    • Place the dough rolls (with a little space in between them) on a baking tray lined with paper, or a greased oven dish.
    • Cover and let rest for about 15 minutes.
    • When ready, bake for around 15-18 minutes until the tops are firm to the touch and golden brown.
    • Allow to cool for a while and then serve warm sprinkled with icing sugar. Enjoy!

    Notes

     
    1. I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
    2. You can use spelt or regular flour for this recipe (just use the same amount).
    3. In Sweden we have something called dried yeast. It is used both in warm liquid and allowed to proof, and it is also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
    4. You can use tinned dulce de leche or caramel, or make your own.
     
    Disclaimer
    I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
    In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
    Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.