Apple Pie & Cream Cheese Buns

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Warm the milk to about 110°F (43°C). Whisk together the melted cooled butter, egg, sugar, salt, vanilla, yeast and the warm milk until the egg is well beaten.
2. Add the flour about 1 cup at a time, whisking after each addition; once the dough thickens, switch to a spatula and mix in more flour until it forms a ball.
3. Turn the dough onto a well-floured surface, knead in the remaining flour until very soft and barely sticky, then knead about 5 minutes until smooth and elastic. Rest for about 15 minutes.
4. Divide the dough into 12 equal pieces and shape each into a smooth bun. Place 6 on each of two parchment-lined baking sheets and flatten each slightly into a disk.
5. Cover with a towel and proof in a warm, draft-free spot for about 1 hour, until doubled.
6. For the filling, peel and finely dice the apples. Put them in a tall-sided pot with the sugar, cinnamon, nutmeg, salt, vanilla and 1/3 cup water, and stir.
7. Cover and bring to a simmer over medium-high heat. Uncover, lower to medium and cook 10 to 15 minutes, stirring occasionally, until tender and translucent.
8. Mix the cornstarch with 2 tablespoons water, stir into the apples and cook about 1 minute until the juices thicken. Remove from heat and let cool to room temperature.
9. Beat the softened cream cheese until creamy and smooth, then beat in the powdered sugar, vanilla and a pinch of salt.
10. For the streusel, combine the sugar and flour in a bowl. Grate in the very cold butter in batches, rub it in with your hands, then add 1 to 2 tablespoons cream just until it holds together.
11. Preheat the oven to 350°F (175°C). Press a well into the centre of each proofed bun with the base of a small jar or glass, making it large enough for a generous filling.
12. Brush the buns generously with egg wash made from 1 egg beaten with 1 tablespoon water.
13. Spoon or pipe about 1/4 to 1/3 cup cream cheese filling into each well, top with a heaping spoonful of apple filling, then sprinkle with streusel.
14. Bake at 350°F (175°C) for 30 to 35 minutes, until deep golden brown at the edges. The cheese centres will puff and stay soft and wobbly.
15. Cool on the baking sheets for 20 to 30 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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