Mixed bun pie with apples and nuts

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make a prefabricated pie from buns? First, prepare all the ingredients for the yeast dough. The butter and egg should be at room temperature, so remove them from the refrigerator in advance.

2. STEP 2

   

   Heat the milk to a temperature of 37-40°C. If you don’t have a cooking thermometer, then you can easily determine the desired temperature literally by hand: you need to drop a drop of milk on the inside of your wrist. If the feeling is pleasant, not cold or hot, then the temperature is correct. Already at 45°C the yeast becomes uncomfortable and they work slower, and at 50°C they begin to die. Therefore, the most important point when working with dough is not to kill the yeast at the very beginning.

3. STEP 3

   

   Pour sugar and yeast into 100 ml of warm milk. Stir and leave for 15 minutes until a fluffy cap appears. This means that the yeast is active and can be cooked further. If the cap still does not appear, then either the yeast is spoiled or the milk is overheated. You need to make the dough again because the dough will not rise.

4. STEP 4

   

   Separately, mix the remaining milk, vegetable oil, egg, soft butter and salt.

5. STEP 5

   

   Pour in activated yeast and stir.

6. STEP 6

   

   Add sifted flour.

7. STEP 7

   

   Knead into a soft, pliable dough. If necessary, add a little more flour.

8. STEP 8

   

   Leave the dough to rise in a warm place for 1 hour.

9. STEP 9

   

   While the dough is rising, prepare the filling. It is better to take sweet and sour apples with green skin (Semirenko, Granny Smith varieties). In addition, such apples do not darken for a long time. You can replace cane sugar with regular sugar.

10. STEP 10

    

    Chop the nuts. I advise you to first pour boiling water over the walnuts for 5-7 minutes, then peel the nuts - this will remove all the bitterness from them.

11. STEP 11

    

    Peel and seed the apples and cut into small cubes.

12. STEP 12

    

    Mix apples with lemon juice and zest, sugar, cinnamon and nuts.

13. STEP 13

    

    Mix everything thoroughly.

14. STEP 14

    

    Knead the risen dough.

15. STEP 15

    

    Divide the dough into 22-28 equal pieces and roll them into balls.

16. STEP 16

    

    Flatten a piece of dough, place 1 tsp in the center. filling and pinch the edges to form a ball.

17. STEP 17

    

    In the same way, form the remaining balls with apple filling inside.

18. STEP 18

    

    Grease a baking dish (round or rectangular) with butter and place the apple balls tightly on top of each other in several layers. To get several layers of balls, the rectangular shape should be narrow, and the round shape should have a small diameter - 18-20 cm.

19. STEP 19

    

    Spread the remaining apple filling on top. Cover the pan with a towel and leave to rise for 25 minutes. Place the cake in an oven preheated to 175°C for 40-45 minutes. 10 minutes before the end of baking, cover the top with foil to prevent the apples from burning. Remove the finished pie from the pan and cool on a wire rack.

20. STEP 20

    

    While the cake is cooling, prepare the frosting. I didn't have almond extract on hand, so I substituted limoncello. Can also be replaced with cognac.

21. STEP 21

    

    Place 60 g of powdered sugar in a bowl, add almond extract and water. Stir and gradually add the remaining powder while stirring.

22. STEP 22

    

    Pour glaze over the still warm cake and serve. Bon appetit!

Comments on the recipe

BLUE-EYED

30.10.2023

4.7

God, how delicious it is! Masha, I was cooking in the evening, everyone came home from work and of course there was nothing left for the photo report! The dough is amazingly soft, so easy to work with, and judging by the composition I immediately knew it would be delicious. I actually cooked it with live yeast, used the flour as per the recipe and divided it into 16 buns, but also took a wide round shape. I filled it in 1 row, from the spices I added nutmeg, vanilla sugar and cinnamon too, all 1/4 tsp. And for the glaze I found almond extract, but also 1 tsp. added cognac. It’s true that I used not 1, but 4 tablespoons of powdered sugar water; I prepared it as a filling-impregnation on top. And my pie was cooked for 50 minutes at 180°C, different ovens. The pie was deliciously soaked, and the taste and aroma cannot be described in words! I recommend to everyone!!! The dough is beyond praise, you can safely try it with other fillings. I will definitely cook again! Masha, thank you for finding such simple but successful recipes!