Buns from yeast dough,covered with Craquelin, filled with baked apple filling and whipped cream.

These buns are crispy outside  and soft inside. Covered with crunchy Craquelin and filled with baked apples and whipped cream.

Craquelin:
60 g of brown sugar
60 g of flour
55 g of butter
Little bit of salt

Make the Craquelin. Put sugar, flour and butter in a bowl and stir to even and sticky dough.
Form the dough into a thick disc and place between 2 sheets of food film. Roll it out to 3 mm thick and place the dough (still between the food film) flat in the freezer.

Dough
500 g of flour
50 g of sugar
1 tsp sea salt
230 ml milk
100 ml vegetable oil
25 g fresh yeast
1 egg

Mix yeast with sugar. Mix all the ingredients (except flour).
Flour add in parts. Put the dough warm place to rise for 60 minutes.
Make the balls from the dough with weight 60 g each and place them on the baking sheet. Let them rise for about 30 minutes.Grease with egg yolk.

Remove the Craquelin from the freezer, peel off the food film and use the 5 cm cutter to stamp out the discs. Place a disc on top of each dough ball
Bake buns at 220 C about 15 minutes or until the buns are golden brown. Let the buns cool down completely.


Baked apple filling
500 g cleaned and chopped apples
50 ml water
50 g unrefined cane sugar
1 tsp cinnamon
1 tsp corn starch

For making apple filling put the heat the apples with water and let the mix boil until apples are soft. Add sugar, cinnamon and starch mixed with a little water.Let the mix boil some more minutes and let it cool down completely before using. 
For making whipping cream filling, whip 500 ml of cream with 100 g of sugar. Put cream to piping bag.

Cut off the upper part (with Craquelin) from the buns. Scrape out a little content from bun lower part to make a place for baked apple filling and whipped cream. Add 2 teaspoons of baked apple filling to the bottom of bun and fill with whipped cream. Place the upper part to the filling.