BEST! Apple Buns (Japanese Ringo Pan)

Apple Buns (Japanese Ringo Pan)! Soft and fluffy slightly sweet buns are shaped like apples with stems and leaves. They are stuffed with cream cheese and caramelized apple filling. It tastes like eating an apple pie with a soft fluffy crust.

Apple Buns (Japanese Ringo Pan)!

Soft and fluffy slightly sweet buns are shaped like apples with stems and leaves. They are stuffed with cream cheese and caramelized apple filling. It tastes like eating an apple pie with a soft fluffy crust.

They are so cute! aren’t they? Have fun baking these delicious apple-shaped sweet buns! Here is an easy-to-follow recipe. It includes step-by-step pictures, helpful info, and top tips. These will help you make it in an easy way at home.

Do try them out and let me know how it went in the comment section below!

Fun Baking for a Change!

Another amazing recipe I came across on Japanese websites and had to try. If you love apples, just like me, and looking for new ways to use them, this recipe is for you.

In Japanese, ‘Ringo ‘ means ‘apple’, and ‘Pan‘ means ‘bread or bun’.
So, ‘Ringo Pan‘ literally translates to ‘Apple Buns’.

The name “Ringo Pan” comes from the shape of this bun.
They really look like Apples, don’t they?

Make-Ahead Options

You have a few options here!

• You can make the dough the day you will serve the buns just letting it rise at room temperature.
• You can also make the dough the day ahead. Put it in the refrigerator to slowly rise for about 12-16 hours. Then bake the buns the next day. Make sure to let the dough come back up to room temperature before you shape it.
• You can also refrigerate the dough overnight after it is risen and use it the next day. Before using it, allow it to sit at room temperature for about 30 minutes, and then shape and bake it.

On the first day, I usually use only half of the dough. I keep the other half in the fridge to use it the next day. That way you can enjoy freshly baked warm bread every morning.

Steps to Make Apple Buns

Here are the 6 easy steps.

1. Make the apple filling
2. Make the dough
3. First proof
4. Shaping
5. Second proof
6. Baking

About the Filling

I used Fuji apples because they are readily available here in Japan. But any type of apple would work fine if they won’t turn into mush easily when you cook them.

You can also use a mix of apples to balance the sweetness and tartness. Just adjust the amount of sugar. Adjust the lemon juice according to the sweetness or tartness of the apples you use.

You can prepare it a few days before and keep it in the fridge for about one week.

I love adding cream cheese and raisins to my apple filling but optional.

What Kind of Dough to Use?

I used a basic sweet yeast dough to make these apple buns.

A basic sweet yeast dough is an enriched dough, also known as a rich dough. This means that the dough is made by adding fat, sugar, milk, and eggs. These ingredients make the dough very soft and moist!

You can use it to make dinner rolls, soft buns, cinnamon rolls, and so much more. Even if you don’t add any fillings, these buns will be subtly sweet and delicious as is.

Baking in a Muffin Pan

I used a muffin pan lined with the muffin liner to make these apple buns. You can also bake them in individual muffin cups, or tins, or using muffin liners.

The cup helps to keep the shape of the apple “taller”. So, the buns look a lot more apple-like when made in the muffin cups.

But don’t worry if you don’t have a muffin pan or cups. You can just make them in a rectangular/square/round baking tin. It will not alter the taste or texture of the buns.

About the ‘Leaves’ and ‘Stem’

I used pieces of bread-sticks for the stem. You can use Pocky or anything edible that looks like a stem. For the “leaves”, I used fresh curry leaves. You can also use mint leaves or basil leaves.

Ingredients

You will find a full printable recipe card at the bottom of this post. Here’s a quick peek at what you’ll need.

• Bread flour
• All-purpose flour
• Milk Powder
• Whole milk 
• Unsalted butter
• Eggs 
• Sugar
• Salt
• Yeast (Instant or active dry)
• Breadsticks or Pocky for garnish
• Curry leaves, mint or basil leaves for garnish

More about Ingredients

Flour: This recipe uses a combination of bread flour and all-purpose flour to get the best results. If you only have one of these and not the other, use what you have. The texture of the bun can be somewhat different according to the flour you use.

Milk Powder: If you don’t have milk powder, omit it. Replace it with plain flour if you use fresh milk.

Fresh Whole Milk: I used fresh whole milk. You can replace part of it with water when you use milk powder.

Instant Yeast: If using instant yeast, you can add it to the rest of the dry ingredients without activating it. When I make the dough in my bread machine, I use instant yeast.

Active Dry Yeast: If you use active dry yeast, you’ll need to activate it.

• Add 50ml of warm milk into the mixing bowl.
• Sprinkle active dry yeast on top and let it sit there for about 10 minutes.
• It should be foamy and bubbly when it’s properly activated.
• Remember, no bubbles = dead yeast.

Butter: I used unsalted butter but you can use salted butter as well. But make sure to adjust the amount of salt you use.

About Kneading Part

You can knead it by hand or with the dough hook of a stand mixer.

I usually use my bread machine to make the dough. It has a “dough” cycle, which will knead and rise the dough, then shut off. So I just add everything into the bread machine bucket according to the manufacturer’s instructions.

Lightly flour a work surface if kneading by hand. Knead the dough for about 10 minutes. Continue until you have a smooth and elastic dough. This dough is somewhat sticky but try to avoid adding too much extra flour to it. It will become less sticky as it is kneaded.

Use a bench scraper to scrape the dough up as you knead it to prevent it from sticking. Rubbing oil on your hands before kneading the dough will also help you handle the dough easily.

Useful Tips

Bread recipes need multiple rises. So, you need to plan your baking ahead of time. Then you’ll be ready to eat when the apple buns are fresh out of the oven.

Make the filling in advance or while the dough is resting.

To avoid filling spilling out of the bun, make sure to seal them by pinching the edges together tightly. Then flip the bun seam-side down and roll it back and forth over the work surface to seal.

This dough is enough to make 8 buns. Depending upon the size of the bun adjust the baking time properly.

Serving Suggestions

Apple buns are best eaten the day they are baked and while still a bit warm. You can serve them for breakfast or as a tea-time snack. The perfect way to serve is with a cup of tea or coffee.

STORAGE

At Room temperature

They will keep well for two days. Store them covered in an airtight container at room temperature. Keep them in a cool, dry place away from direct sunlight.

These also freeze well

You can store them in the freezer for about 3 months. Once cooled completely, wrap the buns (individually) in plastic wrap. Place the wrapped buns in a resealable plastic freezer bag.

Reheating

Reheat in an oven at 170°C for about 8 minutes or use an oven toaster.

More Bread Recipes to Try

Apple Buns (Japanese Ringo Pan)
Recipe with Step-by-Step Photos

Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 2 hrs 10 minutes
Servings 8

For the Caramelized Apple
2 apples
1 tbsp unsalted butter
40 g brown sugar
½ tsp cinnamon powder
1 tbsp lemon juice

For the Filling
Prepared caramelized apples
50g cream cheese, softened
30g raisins

For the Dough
200g bread flour (*see the notes)
80g plain flour, plus extra for dusting
15g milk powder
50g sugar
2g salt
3g instant yeast or active dry yeast (**see the notes)
30g unsalted butter, melted
120g milk, slightly warm
1 egg (L), at room temperature
1 egg yolk, at room temperature

For the stems and the leaves
Pocky sticks or bread-sticks, as needed
Fresh mint leaves, basil leaves, or curry leaves as needed

NOTES
* Use either bread flour or all-purpose flour
** You can use either one but if you use active dry yeast make sure to activate it before using. If you use instant yeast (fresh and active), you can add it to the dry ingredients without activating it.

Instructions

Prepare the Caramelized Apples

Peel, core, and cut each apple into small cubes.

Melt the butter in a frying pan. Add the apples, lemon juice, sugar, cinnamon powder and stir to coat.

Cook over medium-low heat until the apples soften, about 10 minutes or so, stirring once in a while.

Once your apples are tender, remove the pan from the heat and let cool.

Prepare the Filling

Once cooled mix the caramelized apples with cream cheese and raisins. Cover the bowl with plastic wrap and keep in the fridge.

Prepare the Dough

Gather the ingredients; flour, milk powder, yeast, sugar, salt, milk, egg, and butter.

Activate the Yeast (if using Active Dry Yeast)

• Warm* the milk on the stove or in the microwave. * It should be just slightly warm to the touch and not hot otherwise it will kill the yeast. 
• Sprinkle the yeast over the warm milk. (Use about 1/2 of the milk)
• Let it sit there for about 10 minutes.
• It should be foamy and bubbly when it’s properly activated.
• Remember, no bubbles = dead yeast.

Whisk the eggs sightly.

Melt the butter with the rest of the milk on the stove or in the microwave. Let cool.

Stir together melted and cooled butter and eggs until just combined.

Place the flour, sugar, salt, milk powder, and yeast* in a large mixing bowl. *If you use instant yeast.

Stir with a wooden spoon/whisk to mix all ingredients well.

Stir the yeast mixture into the flour mixture if using active dry yeast. Then slowly add the egg, butter, and milk mixture into the flour mixture. Mix with a spoon until incorporated scraping down the sides of the bowl as needed.

The dough will be soft and sticky. If the dough is too wet to handle, add a little bit of flour. Keep adding flour until the dough pulls away from the sides of the bowl. The dough should hold together in a dough ball.

Knead the Dough

The dough can then be kneaded by hand, or in a stand mixer with the dough hook.

This dough is very soft and sticky to start. As the gluten structure builds, it will become more elastic and less sticky. Try to avoid adding too much extra flour and try to work through the stickiness by kneading.

Lightly dust a work surface with flour. Bring together the ingredients using your hands. 

Cover the dough with a plastic and then kitchen towel and let it rest for about 10 minutes. I found that resting the dough makes it easier to handle the dough.

And then start kneading the dough. Knead for about 10 minutes until the dough is smooth and elastic. Rest the dough (as well as your hands) once in a while covering it during the kneading process.

Shape the dough into a ball.

First Proof

Lightly oil a bowl and place your dough in it. The oil will stop the dough from sticking to the sides as it proves. Cover with plastic wrap and clean kitchen towel. Keep it in a warm place (if cold climate) for about 1 hour until it doubles in size.

After about 1 hour the dough becomes double the size.

Once your dough has doubled, remove it to a lightly floured work surface and punch down it to deflate.

Gather the edge to the center.

Form the dough into a ball shape.

Shaping

Divide the dough ball into 8 roughly equal portions. The easiest way to do this is to first divide the dough into two equal pieces. You can use a scale if you want to be really exact with this. Do not pull or tear the dough. Use a knife to divide it. 

Then divide each of the dough again into quarters. Form each piece into a ball.

Leave the dough to bench rest for 10-15 minutes, covered so the dough will be easier to handle.

I used a muffin pan and then lined the cups with muffin liners. You can grease the cups without using the liners. The cup helps to keep the shape of the apple “taller”.

Stuff the Buns with the Filling

1. Take one dough, and flatten it slightly with your palm. Put one tablespoon of the filling in the center of the dough.
2. Gather the edge to center and twist and pinch to seal. Make sure it’s well sealed so the filling won’t leak out.
3. Place the seam side down. Roll it back and forth gently over the work surface. This will form a smooth, even round ball.
4. Place the dough seam side down on a muffin liner. Repeat for all dough.

Second Proof

Spray or grease plastic wrap and place it over the buns sprayed side towards the buns. Cover them again with a clean kitchen towel. Let them proof for about 30-40 minutes in a warm place. Wait until they puff up and become lighter. Don’t go by the time, just watch the dough.

During the last 15 minutes, preheat the oven to 180°C.

Bake

Make the egg wash by whisking the egg with milk.

After the dough has risen enough, brush each bun with the egg wash. Bake at 180°C for 15-20 minutes until golden brown, rotating the pans about halfway through cooking, for even browning.

Cool and Garnish

Remove from oven, and let cool on a wire rack.

Break the bread/pocky stick into 2-inch pieces. Gently stick a piece on top of each bun. Once the buns have cooled down, gently place the fresh leaves next to the stem. I used fresh curry leaves, you can also use mint or basil leaves.

These buns are best served fresh on the same day! Serve with a sprinkling of powdered sugar, if you like. ENJOY!

THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post.
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld

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