Braided Apple-Filled Sweet Buns – Soft, Fluffy, and Fragrant

Preparation method

• Tips for Perfect Braided Sweet Buns
  Choose the right semolina. For this recipe, I used 100% CASTELANA re-milled durum wheat semolina, without adding any all-purpose flour. If you choose a different brand or product, keep in mind that the grind size and absorption capacity may affect the dough’s consistency.
  Let the apple filling cool completely. The apple sauce must be completely cool before spreading it over the dough. A warm or overly runny filling can make the dough difficult to shape and may seep out between the dough strips.
  Don’t use too much filling. A moderate layer of apple sauce is enough to give the buns plenty of flavor without making the braids difficult to shape.
  Save some apple sauce for serving. It’s delicious on its own and makes a lovely accompaniment to the freshly baked buns.
  
• Prepare the Apple Filling
  Start by preparing the apple filling, as it needs to cool completely before you use it to shape the buns.
  Peel the apples, remove the cores, and cut them into fairly thick slices. Transfer the apples to a large skillet, add the sugar, and cook over medium heat, stirring occasionally, until the apples soften considerably.
  Allow the apples to release their juices and cook down gently until they form a thick, fragrant filling. Avoid leaving too much liquid in the pan, as an overly runny filling can make the dough difficult to handle and may leak out during shaping.
• Once the apples are soft and tender, transfer them to a blender, add ground cinnamon to taste, and blend until you obtain a smooth, creamy purée.
  Transfer the apple sauce to a bowl and let it cool completely to room temperature before using it as a filling. If you’d like to serve some alongside the buns, set aside a few tablespoons in a separate bowl.
• Prepare the Yeast Dough with Semolina
  Warm the milk until lukewarm, making sure it is not hot. Add the fresh yeast and stir until completely dissolved. If using active dry yeast, prepare it according to the instructions on the package.
  In the bowl of a stand mixer fitted with the dough hook, combine the re-milled durum wheat semolina, powdered sugar, vanilla sugar, and salt. Add the egg yolks, lemon zest, and milk mixture with the dissolved yeast.
  Begin mixing on low speed until the ingredients start to come together. Gradually incorporate the softened butter, adding it in small portions and allowing each addition to blend into the dough before adding the next.
• Continue kneading until you obtain a smooth, soft, and cohesive dough that becomes elastic and easy to handle. Since this recipe uses 100% re-milled durum wheat semolina, without any all-purpose flour, pay particular attention to the dough’s consistency. Avoid adding extra flour unless absolutely necessary, as this may make the buns denser.
  Cover the bowl with a clean kitchen towel or plastic wrap and leave the dough to rise in a warm, draft-free place until it has visibly increased in volume. Depending on the room temperature, this may take approximately 1–1½ hours.
• Divide and Fill the Dough
  Once the dough has risen, transfer it to a lightly greased work surface and divide it into 6 approximately equal portions.
  Take one portion at a time and roll it out into an elongated rectangle, suitable for shaping. Spread a moderate, even layer of the cooled apple sauce over the surface, leaving a small border around the edges. Be careful not to add too much filling, as this can make the dough difficult to shape.
  Fold the dough in half lengthwise, enclosing the apple filling between the two layers. Gently press along the edges to seal them, making sure the filling stays inside without squeezing it out.
• Shape the Braided Sweet Buns
  Once the dough has been folded over the apple filling, use a sharp knife or dough scraper to cut the filled section into several narrow strips, leaving them attached at one end to form the base of the bun.
  Place a small wooden stick or skewer along the center of the strips, then begin twisting and crossing the dough strips around it to create a braided pattern. Work gently to avoid tearing the dough or allowing the apple filling to escape.
  Once you have finished braiding, carefully remove the stick and gently adjust the shape of the bun, making sure the ends are neatly tucked in.
• Once shaped, carefully remove the wooden stick and transfer the bun to a baking tray lined with parchment paper. Repeat the same process with the remaining dough portions, arranging the buns with enough space between them to allow for expansion during the second rise and baking.
  Loosely cover the buns with a clean kitchen towel or plastic wrap and let them rise for a second time for approximately 20–30 minutes, or until they look noticeably puffier.
• Brush and Bake the Sweet Buns
  Preheat the oven to 180°C (350°F), using conventional top and bottom heat (no fan). In a small bowl, whisk the whole egg with a little milk until combined. Gently brush the surface of each bun with the egg wash, using a pastry brush. This will help the buns develop a beautiful golden-brown finish as they bake.
  Place the tray in the preheated oven and bake for approximately 20–30 minutes, depending on the size of the buns and your oven, until they are nicely risen and evenly golden brown.
  Remove the buns from the oven and let them cool slightly on the baking tray before transferring them to a wire rack to cool further.
• Decorate and Serve
  Once the buns have cooled slightly, dust them generously with powdered sugar. Serve them on their own or alongside the smooth apple sauce you set aside earlier. The extra apple sauce beautifully complements the filling and adds another layer of flavor to each serving.
  These sweet braided buns are delicious both slightly warm and completely cooled. Enjoy them with a cup of tea, a glass of milk, or your favorite coffee for a lovely breakfast or afternoon treat.
• How to Store Braided Apple-Filled Sweet Buns
  Once the buns have cooled completely, store them in an airtight container or a tightly sealed food-storage bag at room temperature for approximately 1–2 days.
  If you’d like to keep them for longer, you can freeze the buns individually or wrap them well before placing them in the freezer. Make sure they are completely cooled before freezing. When ready to serve, let them thaw at room temperature and warm them in the oven for a few minutes to restore their lovely soft texture.
  Store any leftover apple sauce separately in an airtight container in the refrigerator and use it within a few days.