Introduction

These delicious apple brioche buns with crumble topping are a perfect treat for any time of day. Soft, buttery dough filled with spiced apple filling and finished with a crunchy crumble and sweet glaze will quickly become a favorite in your kitchen.

The image shows round, golden-brown dough pieces topped with a crumbly streusel mixture, which has a light brown color and a coarse texture. Each dough piece has about two layers: the bottom layer is soft and smooth dough, while the top layer is made of crumbly streusel bits mixed with small chunks of light yellow apple pieces. The dough pieces are placed closely together on a baking tray with some crumbs scattered around. The setting is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Dough:

1 cup Granulated sugar
2 teaspoons Active dry yeast
1 cup Lukewarm milk or water
2 large Large eggs
1 large Large egg yolk
1/2 cup Unsalted butter, softened
1 teaspoon Vanilla powder or extract
4 cups All-purpose flour, spooned and leveled
1/4 cup Malted milk powder or extra flour
1 teaspoon Cinnamon or cardamom (optional)

For the Apple Filling:

1/2 cup Sugar
2 tablespoons Flour or cornstarch
1/2 cup Sour cream
3 cups Peeled, chopped apples
1 teaspoon Cinnamon
1/4 teaspoon Ground nutmeg

For the Crumble Topping:

1/2 cup Cold unsalted butter, cubed
1/2 cup Brown sugar
1 cup All-purpose flour
1/2 cup Old-fashioned rolled oats

For the Glaze:

1 cup Powdered sugar
2 tablespoons Milk (adjust for thickness)
1 teaspoon Splash of vanilla

Instructions

Step 1: Combine lukewarm milk or water with granulated sugar and active dry yeast in a bowl. Let it sit for 5 to 10 minutes until foamy.
Step 2: Add eggs, egg yolk, vanilla, flour, and malted milk powder to the yeast mixture. Mix until a rough dough forms, about 2 to 3 minutes. Then add softened butter and mix until fully incorporated.
Step 3: Knead the dough on medium speed for 8 to 10 minutes until smooth and elastic. Cover and let it rise until doubled in size, approximately 1.5 to 2 hours.
Step 4: For the filling, combine sugar, flour or cornstarch, sour cream, chopped apples, cinnamon, and nutmeg in a saucepan. Cook over medium heat until thickened. Remove from heat and let cool.
Step 5: Punch down the risen dough and divide it into 12 equal pieces (about 85 grams each). Shape each piece into a smooth ball, then press your thumb into the center to create a well.
Step 6: Fill each well with 1 to 2 tablespoons of the cooled apple filling. Cover the buns loosely and let them rise until puffy, about 45 to 60 minutes.
Step 7: Prepare the crumble topping by mixing cold cubed butter, brown sugar, flour, and rolled oats until it forms clumps.
Step 8: Preheat the oven to 350°F (175°C). Brush the risen dough lightly with beaten egg or milk, then sprinkle the crumble topping over each bun. Bake for 18 to 22 minutes or until golden brown.
Step 9: Let the buns cool for 15 minutes. Mix powdered sugar, milk, and vanilla to create the glaze. Drizzle the glaze over the buns before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of cinnamon or cardamom to the dough.
Serve warm with a scoop of vanilla ice cream for a decadent dessert.
You can substitute malted milk powder with extra flour if unavailable.
Use a mixture of sweet and tart apples to balance the filling’s flavor.

Storage

Store the apple brioche buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in a warm oven or microwave before serving to restore softness.

How to Serve

The image shows a close-up of a round pastry with three layers; the base is a soft, golden-yellow dough, smooth and slightly shiny. On top, there is a crumbly layer of light brown streusel that covers most of the pastry’s surface, with a rough texture made up of small and medium-size crumbs. Mixed in the streusel are small pieces of pale yellow apple, cut unevenly. The pastry rests on a white marbled surface with small scattered crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of water for the dough?

Yes, you can use either lukewarm milk or water depending on your preference. Milk will make the dough slightly richer and softer.

How do I know when the buns are fully baked?

The buns are done when they turn golden brown on top and feel springy to the touch. You can also tap the bottom; it should sound hollow.