Apple Latte Buns
Calm down your afternoon cravings with those delicious apple buns.
- 20g bread flour
- 100g whole milk
- 125g warm milk
- 1 tsp active dry yeast
- 1/4 cup sugar
- 335g bread flour
- 1/2 tsp salt
- 1 egg
- 2 tbsp Javy Coffee Concentrate
- 4 tbsp unsalted butter, softened
- 2 apples, peeled, diced
- 1 1/2 tbsp cinnamon
- 1/2 brown sugar
- 1/2 cup applesauce
- 1/2 cup powdered sugar
- 1 tsp Javy Coffee concentrate
- 1 tbsp milk
To make the Tangzhong:
For the Milk Bread:
To make the filling:
To make the glaze:
To make the Tangzhong, combine the bread flour and milk in a saucepan and heat until thickened into a paste. Transfer to small bowl and set aside.
To make milk bread, begin by adding yeast and a pinch of sugar to warm milk (~110 F). Set aside for 5-10 minutes.
In a stand mixer with a bread hook attached combine sugar, bread flour, salt, and an egg. Mix to combine.
Add in your Tangzhong, yeast mixture, and Javy Coffee concentrate.
Knead the dough for about 10 minutes, increasing speed and adding softened butter in 2-3 minute intervals.
Let dough sit for 2 hr, or overnight in the fridge.
To make filling peel two apples, dice, and combine with cinnamon, sugar, and applesauce.
Separate dough out into equal portions (You can make around 12 jumbo size) and either fill the dough or top with the apple filling.
Bake at 350 F for 20-25 minutes.
To make the glaze, combine powdered sugar, Javy Coffee concentrate, and milk. Top with caramel and