Miso Apple Buns
The perfect combination of salty and sweet, these miso apple buns are perfect for a chilly fall morning or late night snack.
Tasty Team
Total Time
8 hr 20 min
8 hr 20 min
Prep Time
7 hr 30 min
7 hr 30 min
Cook Time
45 minutes
45 min
Total Time
8 hr 20 min
8 hr 20 min
Prep Time
7 hr 30 min
7 hr 30 min
Cook Time
45 minutes
45 min
Ingredients
for 8 buns
Dough
- 3 ½ cups all purpose flour (435 g)
- ½ cup granulated sugar (100 g)
- 2 teaspoons instant yeast
- 1 ¾ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter
- 1 cup plain greek yogurt (240 g)
- ½ cup apple cider (120 mL)
Filling
- ⅓ cup light brown sugar (65 g), packed
- ¼ cup unsalted butter (55 g), softened
- ¼ cup white miso (60 mL)
- 1 teaspoon ground cinnamon
- 1 cup granny smith apple (165 g), finely diced
- ½ cup date (85 g), finely diced
Glaze
- 1 cup apple cider (240 mL)
- ¼ cup maple syrup (85 g)
- 2 tablespoons buttermilk
- 4 tablespoons unsalted butter
- ¼ teaspoon kosher salt
Nutrition Info
- Calories 482
- Fat 12g
- Carbs 83g
- Fiber 3g
- Sugar 37g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Make the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and baking soda.
- In a small saucepan, melt the butter over medium heat. Add the Greek yogurt and apple cider and whisk to combine. Continue cooking until the mixture is just warmed through, about 1 minute.
- Pour the butter mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms.
- Attach the bowl to the stand mixer fitted with the hook attachment and mix on low speed until the dough comes together in a tight ball, about 20 minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Punch the dough down, cover with plastic wrap, then transfer to the refrigerator to rest for at least 4 hours, up to overnight.
- Make the filling: In a small bowl, whisk together the brown sugar, butter, and miso until smooth.
- Make the buns: Turn the dough out onto a lightly floured surface and roll out to ¼-inch-thick rectangle. Spread the filling across the dough, all the way to the edges, then sprinkle the diced apple and dates on top. Starting from a long end, roll the dough into a log, then slice into 12 pieces.
- Place the buns in a 9 x 13 x 2-inch baking dish and cover with foil. Let the buns proof in a warm place until doubled in size, about 90 minutes.
- Preheat the oven to 350°F (180°C).
- Bake the buns until beginning to turn golden brown, about 30 minutes. Remove the foil and continue baking until completely golden brown and cooked through, about 15 minutes more.
- Meanwhile, make the glaze: In a small saucepan, bring the apple cider to a boil over medium-high heat. Cook until reduced by half, about 5 minutes. Add the maple syrup and continue cooking until the temperature reaches 225°F (105°C). Remove the syrup from the heat and add the buttermilk, butter, and salt. Swirl the pan until the butter is completely melted.
- Pour the glaze over the buns while they are hot. Let sit for 5 minutes before serving.
- Enjoy!
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