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These Buchty consist of a heavenly fluffy yeast dough and the aromatic apple-cinnamon filling. They taste moist, soft and delicious. The yeast rolls with apple-cinnamon filling are ideal for breakfast or dessert on cold winter days. They are easy to make with ordinary ingredients. You can find a detailed recipe for the Buchty with apple-cinnamon filling with exact quantities and step-by-step instructions here at the very bottom.
Delight for cold winter days
These Buchty with apple-cinnamon filling are just the thing for cold winter days. You can serve them for dessert after dinner with coffee or tea. They are also perfect for breakfast.
Since the scent of cinnamon puts you in the Christmas spirit, you can make the sweet Buchty with apple-cinnamon filling on the days of Advent. This makes them a great change from the classic Christmas cookies.
What kind of apple for the filling?
You can use any variety of apples for this Buchty recipe. Just make sure the apples are fresh and crisp. Alternatively, you can peel them before roasting if you don’t want any skin in the Buchty filling.
Experiment with different fillings
I filled my Buchty with apples and cinnamon. But with this recipe you can try different fillings.
Fill the yeast rolls with jam, for example with homemade blackcurrant jam, or with homemade nut nougat cream. Fresh fruit also works as a filling. In summer, berries are perfect for this.
Also, you can make the Buchty with the same raspberry filling I used to fill my lemon raspberry cupcakes. The yeast rolls also taste delicious filled with a fruit jelly, which you can make yourself using my recipe for the raspberry cream cheese cake or the chocolate heart sandwich cookies.
Dry yeast instead of fresh yeast
I made the yeast dough for my apple Buchty with fresh yeast. Alternatively, you can also use dry yeast. For the recipe below you need 6 g of it.
The procedure with dry yeast is the same as with fresh yeast. You dissolve it together with sugar in lukewarm milk. The rest of the steps are identical to the ones in this recipe.
Which baking pan?
I baked the Buchty with apple-cinnamon filling in a rectangular baking pan measuring 38 cm x 25 cm. Alternatively, you can use a round baking pan of similar size.
Just make sure that the baking pan is not too small. The yeast rolls should not be squeezed in. In my baking pan, I spread the Buchty about 1 cm apart from each other. Then, as they rose, they got bigger and were able to stick to each other.
Buchty with sugar crust
Before baking, I lightly sprinkled the buns with brown sugar. This gives them a sugar crust. Note that the surface of the yeast rolls with sugar will brown faster in the oven. Therefore, you should watch them and possibly cover them with baking paper if they become too brown but are not yet baked on the inside.
If you don’t want a crispy crust, you can just brush the Buchty with egg before baking. Or you can omit brushing with egg and dust the buns with powdered sugar after baking.
Vegan Buchty with apple-cinnamon filling
You can change this recipe to vegan. To do so, replace cow’s milk in the yeast dough with a plant-based alternative, such as almond milk, lupine milk, soy milk, oat milk or coconut milk. Instead of butter, use vegan margarine. Simply leave out the egg. Just note that without egg you need less flour. You can also use a little more plant milk.
The apple-cinnamon filling is vegan.
Instead of egg, you can brush the yeast rolls with a little plant milk before baking.
These Buchty with apple-cinnamon filling are
- very tasty,
- with a slightly crispy crust,
- easy to make with common ingredients,
- perfect for breakfast or dessert,
- ideal for cold winter days.
Simple recipe for Buchty with apple-cinnamon filling
The recipe for Buchty with apple-cinnamon filling, which you can find below, is very simple. First, you knead a yeast dough from all the ingredients. Which is pretty quick.
While the dough is rising, prepare the apple-cinnamon filling. For this you have to core the apples and cut them into cubes. Then fry them briefly with sugar and lemon juice. Then stir in the cinnamon and let the filling cool down.
Now you can start shaping the yeast rolls. Divide the yeast dough into pieces and fill each piece with the apple-cinnamon mixture.
Leave the stuffed rolls to rise in the baking pan for about half an hour before placing them in the oven. After about 20 minutes of baking time, you can enjoy them.
How to make Buchty with apple-cinnamon filling: tips and tricks
- Instead of fresh yeast go dry yeast for the dough. For the recipe you need 6 g of it.
- The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be soft, not mushy, and not too firm or dry.
- In order for the yeast dough to rise quickly, the milk must be lukewarm and the remaining ingredients must be at room temperature.
- You can adjust the amount of sugar for the apple-cinnamon filling to taste, depending also on how sweet your apples are.
- You can also try other fillings, for example jam or nut-nougat cream, for the Buchty.
- To bake the Buchty with apple-cinnamon filling, I used a 38 cm x 25 cm rectangular baking pan.
- If the surface of the buns gets too brown during baking, you can cover them with baking paper to prevent them from burning.
Did you make the Buchty with apple-cinnamon filling according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the sweet yeast rolls.
Looking for more buns recipes? Try also:
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
- Sweet buns with jam and crumbs – fluffy and very aromatic
- Hungarian vatrushka – recipe for aromatic lemon cheese buns
Buchty with apple-cinnamon filling
- 38 cm x 25 cm rectangular baking pan
for the dough
- 200 ml milk lukewarm
- 1 egg room warm
- 60 g sugar**
- 40 g butter room warm
- approx. 420 g flour**
- 18 g fresh yeast
- vanilla (vanilla sugar, vanilla extract or vanilla bean**)
- 1 pinch of salt
for brushing and sprinkling
- 1 egg room warm
- 10 g brown cane sugar
Preparation of the dough
- Dissolve sugar and fresh yeast in lukewarm milk.
- Add egg, vanilla and salt and mix until homogeneous.
- Add flour in portions and knead into a soft dough.
- Knead softened butter into the dough.
- Then knead the dough for about 8 - 10 minutes and let it rise covered in a warm place for 1 hour.
Preparation of the filling
- Core apples, cut them into small cubes and put them into a deep pan.
- Stir lemon juice and sugar into the apples.
- Fry the apple mixture over high heat, stirring constantly, for about 5 minutes, until the liquid has evaporated. (More and more juice will form at first, then gradually evaporate).
- Take the apple mixture off the heat, stir in cinnamon, and let the apple-cinnamon filling cool.
Preparation of the Buchty
- Divide the dough into 12 equal pieces and form each piece into a ball. Spread the balls on the work surface, cover them with a tea towel and let them rest for 10 minutes.
- Flatten each dough ball into a circle, place about 1 - 1.5 tablespoons of the apple-cinnamon filling in the center of each dough circle, pull the edges of the dough over the filling and stick them together tightly.
- Spread the stuffed rolls seam side down in the baking pan lined with baking paper, cover with a tea towel and let them rise in a warm place for 30 minutes.
- Brush the buns with beaten egg, sprinkle them with brown sugar and bake them in a preheated oven at 180 °C top and bottom heat for about 15 minutes.
- Instead of fresh yeast go dry yeast for the dough. You need 6 g of it.
- The specified amount of flour may vary. Therefore, add the flour in portions until the yeast dough gets the right consistency. It should be soft, not mushy, and not too firm or dry.
- The amount of sugar for the apple-cinnamon filling can be adjusted to taste, depending also on how sweet the apples are.
- I used a 38 cm x 25 cm rectangular baking pan to bake the Buchty with apple-cinnamon filling.
- If the surface of the buns gets too brown during baking, cover them with baking paper to prevent them from burning.
- Note the detailed tips and tricks for making the Buchty with apple-cinnamon filling at the top of the post.
If you are using Pinterest, you can pin the following picture: