Start by preparing your apples. Place the shredded apples on four sheets of paper towels in a strainer, and set the strainer inside a bowl. Sprinkle with 1 teaspoon of salt and stir. This process will draw out excess liquid from the apples, which is crucial for controlling the moisture in your dough. Allow them to sit for five minutes, then squeeze out as much juice as possible. Keep the juice; it may come in handy for the dough consistency.
In a medium bowl, whisk together the warm milk with 1/2 cup of sugar and the yeast. Allow it to rest for about five minutes. If you’re using active dry yeast, it may take longer, approximately 10 to 15 minutes, to activate. You should see some bubbles forming on the surface, indicating that the yeast is alive and kicking!
Meanwhile, in a large bowl, combine flour, the remaining 1 teaspoon of salt, nutmeg, allspice, and cinnamon. Whisk thoroughly until everything is well mixed. Add the shredded apples to the dry mixture, ensuring they’re evenly distributed.
Next, add the egg mixture of eggs, butter, and the yeast mixture to the flour and apples. Mix with a wooden spoon until everything is combined. You’re looking for a thick, sticky dough. Cover the bowl with a clean kitchen towel and let it rest until it doubles in size, which should take about one hour. This is where the magic happens!
Once the dough has risen, prep your baking sheet. Line a 16.5 x 11.38 x 1 inches baking sheet with parchment paper. Remove the towel and dust the dough lightly with flour. Turn it out onto a floured surface and shape it into a log. Cut the log into 24 equal pieces.
To shape each piece into a roll, take one piece of dough, flatten it gently with your palm, and fold the edges inward to create a ball. Pinch the sides together and roll it briefly to smoothen the surface. Place the shaped bun with the smooth side up onto your prepared baking sheet. Repeat with the remaining dough pieces, arranging them in a 4 x 6 pattern.
Cover the baking sheet with a clean towel and let the buns rise for a second time, about 30 minutes. This rise is key; don’t let them rise too long; you only want them to puff up by 50% to 75% more, as they will continue rising in the oven.
Preheat your oven to 350℉ about ten minutes before the second rise is done. Once ready, place the baking sheet into the oven and bake the buns for about 25 minutes or until they turn golden brown. The smell will be intoxicating!
While the buns are baking, prepare the glaze. In a small saucepan, combine all the glaze ingredients and heat over medium. Once it comes to a boil, reduce the heat and let it simmer for three minutes until the sugar dissolves and the glaze thickens slightly. Remove from heat and set aside.
Once the buns are out of the oven, brush them generously with the glaze while they’re still warm. Let them cool for about ten minutes on a wire rack.
For the icing, whisk together all the icing ingredients. Transfer the icing into a piping bag or a zipped bag and snip a small corner. Pipe crosses onto the buns for that traditional touch.
