Easy Sugar Free Apple Buns
Prep Time
40 mins
Cook Time
20 mins
Resting Time
1 hr 30 mins
Total Time
2 hrs 30 mins
These sugar free apple buns are easy-to-make, use ingredients you can easily find, and are perfect for a sweet breakfast or snack without a sugar high. They need resting and rising time, but there is little hands-on time needed and you can easily make a big batch and freeze for up to 3 months! Adapted from The Green Kitchen cookbook.
Keyword:
Apple, Applesauce, Autumn, Baking, Cheap, Dairy Free, Dessert, Easy, Fall, Healthy, Kid-Friendly, Low Sugar, Real Food, Snack, Spelt, Sugar Free, Sweetener Free
Servings: 16 buns
Ingredients
Dough:
- 50 g (1/4 cup or 1/2 stick) unsalted butter (or coconut oil)
- 250 ml (1 cup) milk (dairy or unsweetened non-dairy)
- 3-5 drops liquid stevia, optional - you can leave out or use 1 tbsp sugar or sugar-stevia blend or even xylitol
- 1 tablespoon active dried yeast
- pinch of sea salt
- 2 teaspoons mixed spice, pumpkin spice or ground cinnamon
- 200 g (1 1/4 cup) each plain and wholegrain flour (wheat or spelt both work - about 400g total)
Filling:
- 250 g (1 cup) unsweetened applesauce (I love it with my 5-minute veggie-loaded applesauce*)
- 1 small eating apple, coarsely grated
- 2 teaspoons mixed spice, pumpkin spice or ground cinnamon
- handful of raisins
- handful of toasted chopped walnuts or pecans, optional
- melted butter, more milk, or beaten egg, for glazing
- 1 tablespoon maple syrup to glaze, optional
Instructions
-
First, heat the milk and butter in a saucepan over a gentle heat until the butter is just melted. Pour into a large mixing bowl and allow to cool until it is warm, not hot, to the touch (about 45C/100F). Add the stevia and dissolve the yeast, salt and spice into it.
-
Mix the flours and stir half into the yeast mixture. Add more flour, a little at a time, until you get a smooth and soft, but not sticky dough. If you use all the flour and it still seems wet, add more, 1 tablespoon at a time, until you get to the right consistency dough. Knead briefly (just a minute or 2) and cover, then leave to rise for about 1 hour, or until doubled in size (if you forget or get busy, it can rise longer, so don’t worry too much).
-
Roll out the dough on a floured surface into a large rectangle, approximately 45 x 30cm (18 x 12”). Spread the applesauce over the dough, then sprinkle over the grated apple, raisins, spice and nuts (if using).
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Starting from the long end nearest you, roll the dough over itself until you run out of dough, then slice with a sharp knife into 16 slices. You can leave them as they are, or roll slightly towards the middle for more of a "swirl". Place on a lined baking tray and cover, then leave to rise for 30 minutes. While it rests, preheat the oven to 220C/425F/gas 7.
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Brush the tops of the buns with melted butter or beaten egg and bake for 15-20 minutes, until the buns are golden and cooked through. Allow to cool, then serve warm or cold as they are, or lightly brushed with a little maple syrup.
Recipe Notes
*find my veggie-loaded applesauce recipe here