Activate the yeast

• Mix the dry yeast with a little lukewarm milk and a bit of sugar in a small bowl.
• Let it rest until the yeast is activated and forms bubbles.

Make the dough

• Combine the flour with the remaining sugar and a pinch of salt in a large bowl.
• Add the beaten egg, vanilla extract and the activated yeast mixture, then mix well.
• Add the softened butter in small pieces and knead until evenly distributed and the dough is smooth.

Let the dough rise

• Cover the dough and let it rise in a warm place until doubled in size.

Prepare the apples

• Wash the apples and slice them thinly.
• Dip the apple slices in lemon juice to prevent browning.

Shape the buns

• Divide the risen dough into equal-sized balls.
• Roll each ball into an oval and make a slit from both sides towards the center, without cutting all the way through.
• Wrap the top halves of the ovals lightly to create a braided effect and roll up the bottom parts of the dough.

Form the apple roses

• Arrange the apple slices on the top half of each oval and gently fold the dough over them to create a rose shape.
• Wrap the bottom dough ends around the rose.

Second rise

• Cover the shaped apple buns and let them rise until doubled in size.

Preheat and brush

• Preheat the oven to 180 °C.
• Brush the buns with an egg yolk-milk mixture and sprinkle with brown sugar.

Bake

• Bake the apple buns until golden brown.

Finish and serve

• Remove from the oven and allow to cool.
• Brush the apple slices with maple syrup and dust the sides with powdered sugar before serving.