Apple Latte Buns
concentrate
Soft, fluffy buns infused with espresso and warm spices, filled with a luscious apple compote and topped with a hint of latte glaze for the perfect cozy treat.
Ingredients
To make the Tangzhong:
- 20g bread flour
- 100g whole milk
For the Milk Bread:
- 100g whole milk
- 1 tsp active dry yeast
- 1/4 cup sugar
- 335g bread flour
- 1/2 tsp salt
- 1 egg
- 2 tbsp Javvy Coffee Concentrate
- 4 tbsp unsalted butter, softened
To make the filling:
- 2 apples, peeled, diced
- 1 1/2 tbsp cinnamon
- 1/2 brown sugar
- 1/2 cup applesauce
To make the glaze:
- 1/2 cup powdered sugar
- 1 tsp Javvy Coffee concentrate
- 1 tbsp milk
Directions
- combine the bread flour and milk in a saucepan
- heat until thickened into a paste.
- Transfer to small bowl and set aside.
- 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 Javvy 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.
- 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.
- Apple Latte Buns
- Enjoy!
40 minutes
15 minutes
55 minutes
8 buns