Category: Desserts

Apple Poppy Turnovers

Ingredients:

Put a level teaspoon of active dry yeast granules in a large warmed bowl with a quarter cup of tepid water and a teaspoon of sugar. Mix and let stand until foaming. Add a cup of soft unbleached wheat flour and another teaspoon of sugar. Add just enough cool water to make a paste, about a third of a cup. Turn out onto a floured board and knead for a few minutes. Put into an oiled bowl, turn to coat the top, and cover with a moistened kitchen towel. Leave in a warm place to double in bulk.
Pare and core a large specimen of your favourite sort of cooking apple. Chop the flesh into small pieces and drizzle with the juice of a quarter lemon. With a sharp knife, pare the zest from the skin of the same quarter lemon, skiving off only the translucent oily part of the rind. Chop this into a very fine juliènne and add to the apples. Grind half a cup of poppy seed (or have it freshly ground where you buy it.) Add to the apples, along with two tablespoons of maple syrup and a pinch of ground cinnamon bark. Mix well.
Punch down the risen dough. Knead lightly, and pinch into half, and then halves again, and once more, to make eight lumps. Roll each one out into an oval on a floured board, and put a heaping tablespoon of filling longways down the oval. Take up the opposing near sides, and pinch together over top of the filling and out to each end. Then pinch and fold the ridge you have just created, starting at one end, to make an attractive seam. Sprinkle each turnover with a little fancy crystal sugar before placing on an oiled baking sheet to proof for twenty minutes or so.
Preheat the oven to a moderate temperature.
Bake for fifteen minutes or thereabouts, but go by the colour of the buns rather than your timer. They should be a warm tan shade. Don't burn your mouth, they're full of steam! Cool on a rack.

Notes:

If you prefer that the buns not puff up with steam, slash or pierce them before proofing.

Recipe Index

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