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Apple pie stuffed breads

Apple Pie Stuffed Breads

Tatyana
Delicious apple pie filling stuffed into cinnamon bread dough with apple caramel sauce for dipping or drizzling.
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Course Dessert
Total Time 1 hour 55 minutes
Servings 6

Ingredients
  

Dough

  • 110 g water, around 37C/98F, but no more than 48C/120F
  • 1 tsp instant yeast or active dry yeast
  • 1/2 tsp white granulated sugar
  • 200 g all-purpose flour
  • 25 g white granulated sugar , make sure it’s vegan
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp lemon zest
  • 25 g neutral oil, (grapeseed, canola, vegetable...)

Apple Filling

  • 200 g apples, I used Gala
  • 1 tsp cornstarch
  • 1/2 tsp cinnamon
  • pinch of salt
  • 25 g white granulated sugar
  • 25 g brown sugar
  • 15 g refined coconut oil
  • 1/2 tsp vanilla extract

Topping

  • 1 tbsp powdered sugar
  • 1/2 tsp cinnamon
  • or just coarse sugar
  • plantbased milk

Instructions
 

Dough

  • Combine the lukewarm water, yeast and 1/2 tsp of the sugar and set it aside to let the yeast foam.
  • In a bowl, whisk together the flour, the rest of the sugar, the salt, cinnamon and lemon zest.
  • Once the yeast has lightly foamed, pour it into the dry ingredients along with the oil. Stir everything together until a rough dough forms then tip it out onto a lightly floured surface and knead a few times, about 5 minutes, just until it forms a nice smooth ball and doesn’t feel too sticky.
  • Place the dough in a lightly oiled bowl, cover it with a damp tea towel and place it in a warm place to proof for an hour or until doubled in size.

Apple Filling

  • Dice the apples into small cubes and place in a bowl.
  • Sprinkle the cornstarch, cinnamon and salt over the apples and stir to combine, then set aside.
  • In a saucepan over medium heat, combine the white and brown sugar and let them melt.
  • Once they’ve melted, take the saucepan off the heat, add the apples and stir them in.
  • Place back on the heat and add the coconut oil.
  • Lower the heat and let the filling simmer for about 10 minutes, stirring often to avoid it sticking and burning. It’s done when it has reduced and the apples are a deeper colour.
  • Stir in the vanilla then strain the filling and reserve the caramel to avoid it seeping out during baking. Transfer the filling to a bowl and set aside to cool.

Assembly

  • Prepare a baking sheet with parchment paper or a silicone mat.
  • Divide the dough into about 60g balls, then one by one, flatten them into a slightly oval shape, fill with about 1 tbsp of apple filling and pinch the longer sides together very well to close.
  • Place them on the prepared baking sheet and cover with a damp tea towel to avoid them drying out.
  • Let rest for about 20 minutes, in the meantime, preheat your oven to 200°C/400°F.
  • Brush the breads with plantbased milk and dust the topping on them using a sieve. Or sprinkle them with coarse sugar.
  • Cut 2 slits into them, making sure they get to the filling. Bake for 15-17 minutes.
  • Let them cool a few minutes on the baking sheet before transferring onto a wire rack.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine. 
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.