Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Knife
Measuring cup
Oven mitts
Pan
Peeler
Piping bag
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Food processor
Cooling rack
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Add the butter, milk and egg white, knead to form a soft, smooth dough using the dough hook on the food processor. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 4 portions, then divide each portion into 3 pieces. On a lightly floured surface, shape into strands that are approx. 30 cm long and slightly thinner at the ends. Braid 3 strands each to make braided buns, place on a baking tray lined with baking paper. Whisk the egg yolk, glaze the buns, sprinkle with sugar crystals.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly on a rack.
Apple sauce
Peel the apples, cut into approx. 2 cm pieces, place in a pan along with the sugar and cinnamon, mix, cover and simmer for approx. 5 mins. until soft. Mix the cornflour with the lemon juice, add to the pan, simmer for approx. 3 mins. Transfer the apples to a measuring cup, puree, leave to cool.
To fill
Transfer the apple sauce to a piping bag with a smooth nozzle (approx. 5 mm in diameter), pipe 3-4 times into the bottom of each bun.
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