Ingredients (makes 6 buns)
75gm butter, melted
5gm dried yeast
250gm plain flour
50gm castor sugar
Pinch of salt
1 egg (plus 1 extra for egg wash)
1 tablespoon sour cream
1 tsp vanilla extract
Rind of 1 small orange
200gm Dulche de Leche (or Top 'n' Fill Caramel - you'll find this next to the sweetened condensed milk in the supermarket)
2 Granny Smith apples - small cubes
100gms walnuts (roughly chopped)
What to do
I have a slight French obsession. The thought of a little Parisian apartment, with a cute little kitchen, provincial styling, a boulangerie across the road where I could buy croissants and olive bread all day. That's the dream, at least it might be once my French progresses past "Un croissant s'il vous plait. Merci".
What could be more French than baked goods, brioche and beautiful flowers? I've adapted this recipe from Rachel Khoo's Dulche de Leche buns. I didn't quite have all the ingredients and I'm an obsessive tinkerer. The brioche is so wonderful and soft, and the dulche de leche is the perfect level of sweetness to offset the tartness of the apples. I added walnuts for that extra crunch.
Start this recipe the night before. I had this wonderful idea to wake up early on a Sunday morning to let them rise then bake them after we had woken up. This was ruined by unexpected early morning family visits, but hey, I ate them in the end and still got my Sunday morning breakfast in the sun. Seriously, do your self a favour and make these!