Apple soufflé bun

Ingredients

• 4soft white rolls or small buns
• 2 largeapples, such as Elstar or Jonagold
• 20 gunsalted butter
• 1 tspground cinnamon
• 60 g (2 tbsp for the apples; the rest for the yolks)granulated sugar
• 3, separated, plus 1 extraeggs
• 1 pinchsalt
• 100 gfine breadcrumbs
• for servingpowdered sugar
• as neededsunflower oil or frying fat

Instructions

1. 1

   Cook the apples

   Peel and core the apples, then cut them into cubes about 1 cm across. Melt the butter in a saucepan over medium heat and cook the apple for 3 minutes. Add the cinnamon, a pinch of salt and 2 tablespoons of sugar; stir, then simmer on low heat for another 2 minutes. Take the pan off the heat and let the filling cool slightly.

2. 2

   Mix the yolks

   Separate the eggs. Beat the yolks with the remaining sugar until the mixture is pale yellow and creamy, then stir in the cooled apple filling.

3. 3

   Fold in whites

   In a fat-free bowl, whisk the egg whites with a pinch of salt until stiff. Fold them gently into the apple mixture in three additions, keeping as much air in the mixture as possible.

4. 4

   Fill the buns

   Cut the tops off the rolls or buns and carefully hollow them out a little, saving the bread you remove. Fill each bun generously with the apple soufflé mixture.

5. 5

   Coat the buns

   Beat the extra egg in a deep plate and place the breadcrumbs in another. Carefully dip each filled bun in the egg, then the breadcrumbs, coating it all over.

6. 6

   Fry and serve

   Preheat the deep fryer to 170°C. Fry the buns for 2–3 minutes per side until golden and crisp, working in small batches to keep the oil temperature steady. Drain briefly on paper towels, dust generously with powdered sugar and serve immediately.

What is an apple soufflé bun?

This dessert combines a filled bread roll with a soufflé-style apple mixture, then gives the outside a crisp breadcrumb coating. It draws on the Dutch tradition of turning familiar bread and fruit into comforting sweet treats.

The warm spiced apples bring a soft, fruity centre, while whipped egg whites make the filling lighter. Frying the coated bun creates a crisp contrast around that airy middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 13g protein, 75g carbs, 15g fat.

The rolls, breadcrumbs and sugar provide most of the carbohydrates, while the butter, egg yolks and frying fat contribute much of the fat; the eggs also supply protein. Balance the plate with fresh fruit or a small serving of plain yoghurt.

Choosing the apples

Apple choice: Elstar and Jonagold both work well, as the recipe suggests. Cut the fruit into evenly sized cubes so they soften at a similar rate during the short cooking time.

Cooling: Let the apple mixture cool slightly before combining it with the yolks. If it is very hot, it can start to set the eggs before the filling is assembled.

Keep the filling airy

Whipping: Use a clean, fat-free bowl for the egg whites and whisk until they hold stiff peaks. Any grease in the bowl can make it harder to whip them properly.

Folding: Add the whites in three batches, turning them into the apple mixture gently. This helps retain the air that gives the filling its soufflé-like texture.

Prepare the buns carefully

Hollowing: Remove only a little bread to make room for the filling, and keep the shell intact. Save the bread you take out, as the method calls for it to be kept.

Coating: Handle filled buns carefully as you dip them in egg and breadcrumbs. Aim for an even coating all around so the filling is enclosed during frying.

Frying and doneness

Oil temperature: Bring the fryer to 170°C and fry in small batches, as directed. Crowding the fryer can make it harder to maintain a steady temperature.

Colour: Turn the buns after 2–3 minutes per side and look for an evenly golden, crisp coating. Drain them briefly on paper towels before dusting with sugar.

Serve them straight away

These buns are intended to be eaten immediately, while the outside is crisp and the apple centre is warm. Dust with powdered sugar just before serving.

A spoonful of plain yoghurt or a small portion of fresh fruit can make a fresh contrast alongside the rich, fried bun.

Recipe notes & tips

• Cut the apple into small, even cubes so it cooks through in the stated time.
• Let the apple filling cool slightly before stirring it into the yolks.
• Use a clean, fat-free bowl when whipping the egg whites.
• Fold the whites in gently and in three additions to preserve their air.
• Coat each bun all over with egg and breadcrumbs before frying.
• Fry in small batches to help keep the oil temperature steady.

Variations

• Add nutmeg: Stir a small pinch into the apples alongside the cinnamon.
• Try another apple: Use a firm, sweet-tart variety in place of Elstar or Jonagold.
• Use finer crumbs: Choose fine breadcrumbs for an even coating.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each warm bun.
• Add citrus: Serve with a little grated lemon zest over the powdered sugar.

Common mistakes to avoid

• Hot apple mixture: Let it cool slightly before stirring it into the yolks.
• Greasy whisking bowl: Use a fat-free bowl so the egg whites can whip stiff.
• Rough folding: Fold the whites in gently in three additions to keep the mixture airy.
• Overfilling: Fill the buns generously but leave the shell intact for easier handling.
• Bare patches: Turn each bun carefully in both egg and breadcrumbs for full coverage.
• Crowded fryer: Cook in small batches so the oil temperature remains stable.

How to store

These buns are best served immediately, while the coating is crisp and the filling warm. If necessary, refrigerate leftovers in a covered container and reheat in an oven or air fryer until hot; the coating may soften during storage.

Frequently asked questions