Apple & Ginger Festive Buns

They are juicy and loose and big and delicious. And I'm really very happy about it, do you notice that? We will prepare a beautiful, beautiful dough. First I heat the milk to lukewarm blood temperature. Full milk. And we just put it in the opening of the cup. Keep that in mind, it shouldn't be too hot, because if the milk is too hot, it will kill the yeast. Okay, so it just has to be lukewarm. Into our big mixing bowl. We take strong bread flour. We make a small hole in the middle. Don't forget your milk. Just to test, I just put my knuckle in. Exactly, lukewarm. So you shouldn't feel much. It has the same temperature as your blood. If it's too hot, just let it cool down a bit. I leave myself a lot of time to kill the yeast. I put sugar and salt on one side. On the other side I put my dry yeast. Don't mix salt and yeast, because salt will kill the yeast. Hit the egg in the hole you made. The mixer turns downwards. Stir the egg at low speed and then slowly add the milk. As soon as the dough starts to combine like this, you can increase the speed of the mixer. Now we rub the lemon in. You can do that while the mixer is running, but why not just while it's running? A little unpeeled peel. The wax makes it a little weird. It tastes weird in the mouth. I think a little peel in the dough gives it a very special taste. And lemon goes really well with ginger. I think the dough combines really well. I turn the speed a little higher again. We just add butter piece by piece, unsalted and very, very soft. Okay, let's beat it up a little bit. So this is what you call an angereicherten dough. It is enriched with butter and egg. That makes it really rich. Enriched, rich, so funny. You can see how the dough really, really comes together nicely. You just have to knead the dough for 6-7 minutes until it is really, really elastic. Oh, look at this nice little stretch. But still not quite finished. And now I just scrape the bowl out. So make sure that all the little things come in. That should be it. So this is a pretty moist dough. Don't worry about that. Don't be afraid. It contains a lot of moisture. But it ensures the softest rolls. We want the dough to be supple. When I lift it like this, for example, it breaks quite early. We want the stretch to really, really, really last. So we know that the gluteus gluteus tissue really worked well. So I'll let it rest a little longer. So we have a nice, smooth, stretchable dough. While that kneads, you can prepare a well-oiled bowl. A large bowl like this. A light, inconspicuous oil is perfect. Not too strong a taste. Because the dough will rise. And there we have a well-oiled bowl. The stretch looks really good now. I'll give him another minute. Turn him right on. Normally I would say that you take it out of the bowl and maybe knead it in the last minute and feel it. Because it's still a little wet. You don't have to do that. Let's wipe everything off. Because we want it all. Make sure that no dough remains with the spatula. Then put it in the bowl. Look at that. That looks delicious. Now we're going to line the bowl with cling film. Just a little bit. Make sure there are no gaps. If it's a smaller bowl and you're afraid that the dough will reach the cling film, just put a little oil on the cling film. There should be no gaps. Okay. Put the dough in a warm place until it's twice as big. An hour, an hour and a half or overnight in the refrigerator. But take it out so that it can accept room temperature before you roll it out. Next to a nicely warming blanket is the perfect place to let the dough rise. Now we make the filling for our rolls. This is a children's game. Add soft butter, soft brown sugar, ginger, cinnamon, a little nutmeg and here we have a little ginger. Fresh ginger. I think it gives the whole thing a really nice light spice. If you want to peel the ginger, you can use a teaspoon for it. Just scrape it off like that and then you just have to mix it up. The butter must be soft. Not melted, but soft. Because we want to mix everything up. When my grandma taught me how to bake, everything was done without an electric mixer. So she always showed me how to beat butter and sugar first before you add the eggs and do everything that way. Meanwhile, we are a little spoiled by all the electronics, so it's nice to go back to an old-fashioned method of foaming. And that's why it's very important that the butter is soft, because if it isn't, you'll sit here forever and your arm will hurt a lot. It smells like Christmas. And that's your filling. An apple. I understand. I'll let you know right away. Our dough has risen now. You can see that it has more than doubled. I'm very, very happy about that. So remove the cling film. Normally I would oil the work surface now. But since it's a soft dough, you can use a little flour. This helps to absorb the moisture of the apples that we then put in. I just put some flour on my hand as if I were going to make balls or something, but I'm not doing that. I'm going to put the dough together now. That's how all the air goes out. It took so long to build up. This is one of my favorite styles. Flour the work surface well and then take the dough out. Look at that. This is a really, really delicious dough. And I wouldn't worry about rolling it out. You don't have to roll it out. Just pull it and stretch it. Tap it flat. It should be about 25 by 38 centimeters. Nice and even. A lot of space for the filling before we roll it up into a nice little strudel. So try to keep it in this rectangular shape The filling should be stretchable. So just put it on and spread it out. Make sure that you also spread the edges. Because if you make a roll without filling, you'd better smoke it. So make sure that everything is evenly distributed. Because I'm just going to rub the apple. I don't peel the apple because I don't necessarily have to and it contains a little more ballast. You can use any apple you like. A bra apple is of course pretty hot and sour, which is very, very delicious. Or if you like it a little more fancy, look at this beautiful pink apple. Be careful. The grater can catch you. It's never happened to me. Mainly because I don't pay attention and keep the grater in the air. Make sure that the grater is on a stable base and does not rub. Look at that. Isn't that nice? Sprinkle your apple over it. You can also mix the whole thing. But I think it worked better when I sprinkled the apples over it instead of mixing them under the mixture. You can also cut the apples very small. It's up to you. I just found it faster and easier. She said she needed about three days to rub an apple. And now we roll up the dough. Take the long side, put it in and hit it down. So you roll and pull almost the first piece to make sure that the filling is there. And then I just roll up the dough completely. The seam underneath. Okay, now tap it a little so that it's nice and even. My prepared frying pan. A large cast iron frying pan with a circle of greased material. And we just fill it up. We want to cut the whole thing into ten equal pieces. Straight down, pretty even. But we can use the smaller ones for the middle. Okay, we want seven on the edge with the spiral up. A little space in between because they will still grow. They smell really, really good. Just put the last dough in there. And then we just put the little ones in pieces in the middle. It's like putting them in bed. So you have to put them in a warm place until they're twice as big or really, really soft and loose. And you pack them in a plastic bag If you don't have a plastic bag, a shower head or cling film works great for you. But I found that a plastic bag works best. So there's still some air in it. While the rolls go for the second time, I'll show you how to make sprinkles in the Gosny dome. I call it cowboy sprinkles now. It's so easy that it will knock you over. Emollier tablet Something that is flour and fireproof. Don't put it in a plastic tablet. That would be embarrassing. Flour, wheat flour, sugar, ginger, Mix flour, sugar and spices depending on what you use. Then you put the butter in. Normally you would now put your hands in and rub everything well. No, no, no. Not today. You're just going to dust the butter with the flour and put it in the opening of the dough kneader. Keep an eye on it. The butter will melt. When the butter is melted, take it out, stir everything well, put it back in the dough. Keep an eye on how it starts to take color and bind. Take it out, stir everything. Keep doing that until you have the magic sprinkles. And we're almost done. Be careful with your hands, of course, but we just want everything to dry. It should be nice and crispy because we want the texture on our rolls. Oh yes, now it has a nice color. And we already have a few sprinkles. No rubbing of butter and flour. No messing around. Directly into the pan. Directly into the gas. Mix everything. Excellent. You can use this for everything. Of course as a topping for an apple crumble. Wow. But we're going to use it as a topping for our rolls. Just a little texture, something else. Set aside and let cool. It gets firmer when it cools. Our rolls have risen for the second time. They are big. They are elastic. They are delicious. Hopefully they will be delicious. Look, they have risen. And I know, I've been talking about it all the time, that it's a wet dough. Don't panic or worry, but I promise you, it's worth it, because they are just so soft. You see how much they have risen. And they will rise even more while they bake. And if you look closely, you see a little liquid down there that came out of the apple and sucked everything up. Finally, we want to brush our rolls a little with egg so that they turn golden brown and beautiful. So stir well. You should be very, very careful. Our dough was really hard worked so that it becomes big and beautiful, so we don't want to let it burn. We will lift them a little because the bottom of the dome can get very, very hot. They will take on a little too much color We don't want that. We don't want them to burn. We want this beautiful, deep brown. We want that when baking, but we don't want that they get burned. So if we just put something on the ground, we make sure that they don't burn too much. They won't burn at the bottom because we obviously have sugar in there. There's apple in there that would caramelize and we don't want that. That's too much. A little, but not too much. So let's turn them on. So we prevent that from happening. Our dome has risen too much. They are now coming to our little raised platform. I put the door on and let them do their thing. The smell that rises from the dome is like magic. That's it. So first I put my little platform in and then just put my pan on top. Then the door comes on and I look at them in about 20 minutes. Don't open them too early, because otherwise they will open and if you open them too early, as you would do with the oven door, they will fall together and we want to avoid that. About 20 minutes. I'm turning them a little so that they get the same color. The rolls are now about 30 to 35 minutes in and I think they'll be perfect. I'll just get them out now. Oh, hello. Look at them. They are golden brown and I mean they are honestly pretty perfect. I'm going to round my rolls with some wonderfully sticky maple syrup that has been refined with fresh ginger. That gives them a little spice, a little bite and just makes them sticky and even tastier. I'm just going to drizzle it all over and we want it to get into the gaps. We want it to be sticky and delicious and shiny. I wouldn't have thought that you could do them much better, but that's what it's all about. And then at the end our delicious sprinkles on top. That gives them a little texture and just totally improves them. I mean, you can never have too many sprinkles. I mean, I've waited long enough. I'm just going in now. You can let them cool down a bit. Who needs fingertips? I mean, can we take a quick look at my rolls? Look at this. This will be the softest dough you've ever eaten. And I promise you, it's worth it. It was sometimes a little cheeky, but it's worth it. The best is always. I mean, look at the dough and the middle piece is the best. This beautiful apple in the middle. Oh, they just smell incredible. I mean, I would do this roll really well. I actually run the water in my mouth and yes, just yes, it happens. It melts on the tongue. They're like little fluffy clouds. Christmas in roll form. Festive rolls. Just really good rolls. Really, really good rolls. Go to the website um das Rezept für meine herrlichen Brötchen zu finden. Und vergesst nicht, den Gosi YouTube-Kanal zu abonnieren. Und auch ihr könntet einem Brötchen eine gute Zeit zeigen. Habt ihr schon mal in eine Wolke gebissen? Ich habe es gerade getan und man dreht sich um.