I cannot believe it’s already October, seems like this year has just gone down the drain, so halloween may look different this year but it does not mean that we can’t have delicious treats to celebrate.
I know that pumpkin reigns supreme in this season, but I would like to draw your attention to the humble apple. Paired with cinnamon, it is certainly a delicious alternative to pumpkin baked goods.
These buns are made with the tang zhong method which yields soft bread that keeps better in the fridge. The filling is a cinnamon spiced custard with apples folded in. This is inspired by Japanese apple turnovers which also have apple custard fillings.
I use a mixture of whole meal and white bread flours so it’s healthier and used monk fruit sweetener in place of sugar for the custard but feel free to use white bread flour and sugar. The leaves are made with green coloured dough and stems with pocky sticks.
Please do let me know if you make this by tagging @dessertsforlunch on instagram :)