Buns made of puff yeast dough with apple filling.
Wheat flour / Flour - 600 g
Milk - 300 ml
Yeast (Dry) - 8 g
Sugar - 4 tsp
Salt - 1 tsp
Chicken egg - 2 pieces
Butter (Chilled) - 300 g
Dissolve yeast, 1 tsp of sugar and 1 tablespoon of flour in 100 ml of warm milk. Leave in a warm place.
Add 2 eggs, 3 teaspoons of sugar, 1 teaspoon of salt and the remaining milk to a bowl. Beat with a whisk.
Sift flour into a large bowl. If making a dough for sweet pastries, add vanillin here to taste.
In the middle we make a depression and pour the egg mixture. We mix.
Then add the yeast mixture, knead the dough. The dough should not be soft, otherwise it will tear when working with it. It must be well kneaded, dusting with flour, so that it is not sticky.
Put the dough in a bowl greased with vegetable oil, cover with cling film and put in the refrigerator for 1 hour.
Roll out the dough into a 50 * 30 rectangle.
Divide it mentally into 3 parts.
On the middle part, spread half the chilled butter in small pieces or three on a grater. Cover with cling film and a rolling pin to evenly distribute the butter over the entire middle part of the dough.
Cover with the second part of the dough. Pinch the edges of the dough.
Again we spread the second half of the butter and also use a film and a rolling pin to distribute the butter over the dough.
Cover with the third part of the dough. We pinch the edges.
Sprinkle flour on both sides. Roll out again into a rectangle 50 * 30 cm.
Fold the rolled out dough into a booklet.
Sprinkle with flour and roll for the third time into a rectangle 50 * 30 cm. Fold in a book, then in half. Wrap in plastic wrap and put in the refrigerator for 30 minutes or in the freezer for storage until the right moment.
After 30 minutes, you can work with the dough. Roll out the dusting with flour. Cut with a cold knife. Bake in an oven preheated to 220 degrees.
From the specified amount of ingredients, 1400 g of dough is obtained.
For filling:
Peel and chop 4-5 apples. Place apples, granulated sugar and butter in a saucepan. Obtain, stirring continuously. Cool and spread over the dough in small portions. Collapse with an envelope. Arrange on a baking sheet, brush with an egg and bake at 100 degrees for 10 minutes.
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