Apple Bun



  1. Mix all ingredients until gluten is fully developed.
  2. Bulk fermentation: 20 minutes.
  3. Shape: Cut and round - 60g each dough.
  4. Rest/Intermediate proofing for 20 minutes.
  5. Final shape: Flat the dough and round. Put the filling inside
  6. Proof/Final fermentation: 60 minutes.
  7. Baked for 15 minutes at 180°C.


After baking – Decoration Melted Carat white chocolate  with green color or Magnifier white