Original recipe of the week: Bramley Apple and Gruyère Buns
If apple be the food of love – let us eat. Or as Paul Hollywood would say “let’s bake”! Try your baking skills with our recipe this weekend and let your senses run wild. Savoury yet sweet – such a yummy combination.
Bramley Apple and Gruyère Buns
What you will need:
3 large Bramley apples (blitzed in the blender to make a pulp)
150g of Gruyère cheese (chopped into equal pieces)
2 tbsp dried yeast
1 tbsp sugar
3 tbsp melted butter
1 cup warm milk
2 tsp salt
500g rye flour
2 cups of bleached all-purpose flour
1 tsp vegetable oil
2 tsp dried thyme
What you need to do:
- Pre-heat your oven to 200°c and combine all of your dry ingredients in a large bowl.
- Mix together adding in the milk and oil until you have a dough like consistency, then turn out onto a well-floured surface.
- Knead the dough for around 10 minutes or until the gluten is elasticised.
- Form the dough into a ball shape, place into an oiled bowl and cover with a damp tea towel. Leave to rest for around 90 minutes in a warm place.
- After 90 minutes, remove the dough and begin to knead again for about two minutes. Flatten out roughly to 1cm thickness and in the centre add in the chopped cheese and the apple.
- Fold in the surrounding pastry edges and make sure that the apple and cheese in all combined and covered by the dough.
- Now split the dough into 4 equal balls and place into the oven on a well oiled baking sheet for 25 minutes or until golden. Best served warm when the cheese is still oozing.