Apple Cider Crumble Buns

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QUICK SUMMARY

Fluffy brioche buns filled with buttery cinnamon apples and concentrated apple cider, topped with brown sugar crumble and apple cider glaze.

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Apple Cider Crumble Brioche Buns

PREP & RISE TIME: 3 HOURS

BAKE TIME: 20 MINUTES

MAKES: 8 LARGE BUNS

INGREDIENTS

Brioche Dough

3¼ cups all-purpose flour

¾ cup + 2 Tbsp warm whole milk

1 Tbsp instant yeast

⅓ cup + 1 tsp granulated sugar, divided

1 large egg

1 tsp vanilla extract

5 Tbsp unsalted butter, very soft

¼ tsp salt

Apple Cider Filling

2 medium Honeycrisp or Granny Smith apples, peeled and finely diced

¾ cup apple cider

3 Tbsp packed brown sugar

1 Tbsp unsalted butter

1 tsp cinnamon

1 tsp vanilla extract

1 tsp cornstarch

1 tsp water

Pinch of salt

Cinnamon Crumble

½ cup all-purpose flour

¼ cup packed brown sugar

1 tsp cinnamon

Pinch of salt

¼ cup cold unsalted butter, cubed

Apple Cider Glaze

1 cup powdered sugar

2–3 Tbsp apple cider

½ tsp vanilla extract

Pinch of salt

Preparation

1. Stir the yeast and 1 teaspoon sugar into the warm milk and let sit for 5–10 minutes until foamy. Add the remaining sugar, egg, vanilla, and salt. Mix in the flour until a shaggy dough forms, then gradually knead in the softened butter. Knead for 10–12 minutes, until smooth and elastic. Cover and let rise for 1–1½ hours, or until doubled.

2. Meanwhile, simmer the apple cider in a saucepan until reduced to about ¼ cup. Add the diced apples, brown sugar, butter, cinnamon, vanilla, and salt and cook for 5–7 minutes, until the apples are tender but still hold their shape. Mix the cornstarch with the water, stir it into the apples, and cook for another minute until thick and glossy. Cool completely.

3. Combine the flour, brown sugar, cinnamon, and salt for the crumble. Work in the cold butter until large crumbs form, then refrigerate.

4. Divide the risen dough into 8 portions and shape into smooth balls. Arrange on a parchment-lined baking sheet, flatten slightly, and make a wide, deep indent in each.

5. Fill each center generously with the cooled apple mixture and cover with cinnamon crumble. Cover loosely and let rise for 30–45 minutes, until puffy.

6. Bake at 350°F for 18–22 minutes, until golden. Cool slightly, then whisk together the glaze ingredients and drizzle over the buns.