These soft, fluffy salted caramel apple wreath buns are filled with salted caramel and cinnamon-spiced apples in the form of a beautiful wreath. It is as impressive to look at as it is delicious to eat, and a perfect one to make for your next gathering.
About Caramel Apple Wreath
They soft, buttery, fragrant, and filled with everything you love about caramel apples - all wrapped up in a beautiful pull-apart wreath! The tanzhong adds tenderness to the crumb.
Sweet apples, warm cinnamon, and rich caramel with a hint of salt come together to create the ultimate cozy combination. Nothing can be more inviting and comforting than this!
The salted caramel adds a contrast to the sweet apple filling creating a flavor balance that you can never stop eating these buns. The dough too is not overly sweet and hence it creates a perfect balance.
These buns look festive and impressive, making them perfect for brunches, holidays, and special gatherings. They become the centerpiece!
The wreath shape makes these buns easy to pull apart and share, making them a wonderful addition to a brunch or holiday table. Make it for any occassion, whether it is your cozy weekend brunch or holiday party. These are also great for Fall gatherings and for Christmas mornings. Serve these as dessert too!
Ingredients
To make this salted caramel apple wreath, you will need the following ingredients:
All purpose flour - gives the structural base to the bread
Milk - adds flavor and softness.
Greek yogurt - provides a flavor balance with sweet filling while adding to the softness of the crumb.
Salt - gives flavor
Sugar - to sweeten the filling in the form of caramel
Apples - Granny Smith apples are the best!
Butter - gives a rich flavor to the bread
Cinnasational spice blend - this recipe uses Selefina Spices Cinnasational Spice blend - a blend of cinnamon, nutmeg, clove, and allspice. In case you do not have it, use just cinnamon alone.
heavy cream - tomake the caramnel sauce.
Lemon juice - keeps the color of the apple filling.
Cornstarch - thickens the apple filling
Instant yeast - leavens the bread. You can use active dry yeast. In that case, make sure to activate and then use.
Serving Suggestions
These buns are especially delicious when served slightly warm, allowing the caramel filling to become soft and gooey. I love it personally that way.
However, you can serve as a dessert with a scoop of icecream and with generous drizzles of salted caramel sauce. That's what I would call as pure indulgence.
Ofcourse, you can serve these for breakfast, brunch, or as a snack with coffee or tea. perfect chai time partner! The flavors go well together!
Storage
I prefer storing any leftovers in the refrigerator. The bread uses tangzhong and hence it retains the softness for a couple of days at room temperature though. When needed warm these buns and serve for the perfect gooey caramel effect.
More Apple Recipes
If you are looking for some unique apple recipes other than the regular apple pie or apple cinnamon oats, I suggest that you try these.
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Ingredients
For the Tangzhong
- 5 tsp All purpose flour
- ⅓ cup Milk
- ⅓ cup Water
For the Dough
- 3 cups All purpose flour
- ½ cup Milk
- ½ cup Greek Yogurt
- 2 tsp Instant yeast
- 2 tbsp Sugar
- ½ tsp Salt
- 3 tbsp Butter
Apple Filling
- 7½ cups Apple
- ½ cup Sugar
- 2 tbsp Butter
- ¼ tsp Salt
- 1½ tsp Cinnasational blend
- 3 tbsp Cornstarch
- 1 tbsp Lemon juice
- ¼ cup Heavy cream
For Brushing
- 1-2 tbsp Milk
For garnish
- 1 tbsp Butter
- Cinnamon sugar
- Salted caramel sauce
Instructions
- Make the tangzhong by mixing flour, water, and milk.Cook on stovetop until it thickens.
- Add all the ingredients listed "For the Dough" into your bread machine and set it on dough cycle and let it prove for an hour until it doubles. Alternatively, you can knead by hand too.
- In the meantime, heat sugar over medium flame until caramelizes. Then add the butter and heavy cream, mix thoroughly taking care as it might splash. Remove from flame and set aside.
- In the meantime, peel and chop the apples and mix with the lemon juice to prevent deceleration. Heat a pan, add the butter and the apples. cook for 5-6 minutes. Then ad dthe caramel sauce and cinnasational spice blend cook for 4-5 minutes.
- Add the cornstarch and cook for 2 minutes until everything gathers together. Set aside to cool. When cool, divide it into 16 portions.
- Punch and knead the dough once it doubled. Divide it into 16 portions.
- Roll each portion into 6 inch circular disc. Place a portion of the filling and a caramel cube. Wrap the dough by gathering the edges and seal completely. Shape it into a ball and place them on a buttered and cornmeal dusted extra large size pizza pan. Repeat with the remainoing dough and filling portions placing them along the edges creating a wreath shape.
- Allow it to prove for 30 minutes.
- Preheat the oven to 375℉
- Brush the top of the buns with milk, bake for 22-23 minutes at 375℉.
- Remove from the oven, brush with butter and sprinkle cinnamon sugar. Cool completely.
- Decorate with a couple of apple leaf tops. Serve warm with a drizzle of salted caramel sauce.
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