These Apple Cinnamon Stuffed Buns (Buchteln) are one of the best German recipes you can easily make at home for your family and friends! They’re made with fluffy and airy vegan brioche dough and the most delicious apple pie filling, then baked to golden-brown perfection. Enjoy these sweet rolls for dessert or breakfast - they’ll surely give you comfort and warm your stomach on a cold winter evening!
*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check out the tips + step-by-step pictures above!
Vegan Brioche Dough
Sift the flour into a large mixing bowl. Add a pinch of salt and whisk to combine. Set aside.
Warm the soy milk to 104°F (40°C). Stir in sugar and yeast to dissolve. Then set aside for about 3 minutes until the mixture starts to foam (to make sure the yeast is activated).
Once foamy, pour the yeast mixture into the flour mixture. Add soy yogurt, vegan butter pieces, and mix with a wooden spoon until it comes together. Then transfer everything onto a work surface and knead it with your hands for about 5-8 minutes, until a smooth dough forms* (or use a stand mixer with dough hooks attached).
Finally, form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp tea towel and leave it to rise in a warm place for about 45-60 minutes, or until the dough has doubled in size. (Alternatively, you can put the dough in the refrigerator overnight where it rises slowly, then you can continue the next day).
Apple Pie Filling
In the meantime, prepare the apple cinnamon filling. Pour apple juice into a pot. Add cornstarch, sugar, cinnamon, and vanilla extract and stir until the cornstarch has dissolved. Then bring the mixture to a boil until it thickens. Add the finely chopped apples and a squeeze of lemon juice, stir to combine, and cook for another minute. Remove from the heat and transfer the mixture into a bowl to cool.
After the resting time, roll the dough into a wide log, as shown in the step-by-photos above. Cut into 10-12 slices and form each slice into a flat circle, leaving the outer sides thicker than the center. Add about 2 tbsp of apple pie filling and fold the outer sides over the filling towards the center. Press the edges together to seal, then place, seam side down, in a lightly greased baking dish.
Continue with the rest of the dough pieces and filling. (Be sure to keep the dough covered to prevent it from drying out). Finally, cover the baking dish with a tea towel and let rise for another 15-20 minutes.
Preheat the oven to 392°F (200°C). Once hot, place in the buns and bake for 30-35 minutes until the top is golden brown.
Remove from the oven, and allow to cool. Dust with powdered sugar and serve with a scoop of vanilla ice cream and vegan caramel sauce or just as they are. Enjoy!
Flour: For the best and fluffiest result, I recommend using all-purpose or light wheat or spelt flour. If using a heavier flour, such as whole wheat flour, your buns will be a bit denser. So I rather recommend using a mix of light and whole grain flour.
Sugar: Feel free to use any sugar you like.
Soy milk/yogurt works best for vegan baking. However, if you have a soy allergy, substitute another milk/yogurt.
Kneading: Be sure to knead your dough for at least 5 minutes; otherwise, the buns will probably be flat and tough.
Please read my blog post for make-ahead, storage + freezing instructions, and further helpful tips on this recipe.
Nutrition is calculated automatically and should be used as estimate.