Apple soufflé bun

A bun filled with a warm, airy apple soufflé filling and a crunchy coating. Surprisingly simple and guaranteed to be a conversation starter at the table.

📝 Ingredients

• 4 soft white rolls or small buns
• 2 large apples (e.g. Elstar or Jonagold)
• 20 g unsalted butter
• 1 tsp ground cinnamon
• 60 g granulated sugar (divide: 2 tbsp for the apples, the rest for the yolks)
• 3 eggs (separated) plus 1 extra egg for breading
• 1 pinch of salt
• 100 g fine breadcrumbs
• Powdered sugar, for serving
• Sunflower oil or frying fat, for frying

👨‍🍳 Instructions

1. 1Peel the apples, remove the core and cut them into small cubes of about 1 cm.Melt the butter in a saucepan over medium heat and add the apple cubes. Cook gently for 3 minutes. Add the cinnamon, a pinch of salt and 2 tablespoons of granulated sugar and stir well. Let simmer for another 2 minutes on low heat, then remove the pan from the heat. Let the apple filling cool slightly.Separate the eggs. Put the egg yolks in a bowl and beat them with the remaining sugar until a pale yellow, creamy mixture forms. Add the cooled apple filling and stir well.Whip the egg whites in a fat-free bowl with a pinch of salt until stiff. Gently fold the beaten egg whites into the apple mixture in three additions so the airiness is preserved.Cut open the tops of the soft rolls or buns and carefully hollow them out a little. Save the bread you remove. Generously fill each bun with the apple soufflé mixture.Beat the extra egg in a deep plate. Put the breadcrumbs in another plate. Carefully dip each filled bun first in the egg and then in the breadcrumbs so they are coated all around.Preheat the deep fryer to 170 degrees Celsius. Fry the buns 2 to 3 minutes per side until golden brown and crispy. Work in small batches so the oil temperature remains stable.Let the buns drain briefly on paper towels. Dust them generously with powdered sugar and serve immediately. Warm and crispy—that's how they should be.