Sourdough Discard Carmel Apple Danish Buns

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These Sourdough Discard Caramel Apple Danish Buns might be my favorite fall bake yet. The dough is incredibly soft and fluffy with a creamy cheesecake center, cinnamon apples, brown sugar crumble, and finished with a generous drizzle of salted caramel. It’s sweet, salty, cozy, and exactly the kind of thing you’ll want to bake this time of year.

Tools You’ll Need:

• Stand mixer with dough hook- I highly recommend a strand mixer for this dough as it is very enriched, but if you’re used to kneading by hand you can do that too.
• Spatula- for mixing the apple pie filling to avoid burning.
• Mixing bowls- for crumble and cheesecake filling.
• Veggie or apple peeler- to peel apples.
• Cutting board and knife- to chop apples.
• Saucepan or small pot- for mixing tangzhong and the apple pie filling.
• Whisk- for stirring tangzhong.
• Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking as I weighed out the buns. I linked the one I like here.
• Measuring cups and spoons– for measuring ingredients.
• Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
• Hand beaters- to beat cream cheese filling.
• Parchment paper– to line pans to avoid buns burning while baking. You can also use silicone mats if you prefer.
• 2 half size baking sheets– for baking buns.
• Piping bag or ziplock– for piping cream cheese filling.

Gather Your Ingredients:

1. All-purpose flour- I recommend using all-purpose flour for a softer bun, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour. You’ll also use flour for the crumble and to thicken the cream cheese filling.
2. Whole milk– milk works in the tangzgong and the dough to create a tender crumb.
3. Sourdough discard- (cold or room temperature). Adds the best depth of flavor to the dough. I include a swap for the discard under FAQ’s and in the recipe card.
4. Instant dry yeast- This is the leavening agent for the dough, and speeds up the process! I love this Scratch Gold Yeast and always have it on hand. Please note instant dry yeast isn’t the same as active dry yeast which you have to bloom to activate. I’ll include an active dry yeast swap under FAQ’s.
5. Unsalted Butter- butter makes your dough rich and soft. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon. You’ll also use butter in the crumble
6. Eggs– provide richness and works to bind the dough.
7. Egg yolk- used to thicken the cream cheese filling.
8. White sugar– Boosts sweetness and supports the rise and golden color of the buns. You’ll also use this for the crumble, apple pie filling, and the cheesecake filling.
9. Brown sugar– Used to sweeten the apple pie filling and give it that “caramel” taste. You’ll also use this in your crumble.
10. Cinnamon and Cardamom- Rounds out the apple flavor and brings that classic apple pie warmth. You can skip the cardamom if you don’t have it, but I think it’s the secret to my apple pie filling. Shhh, don’t tell anyone!
11. Granny Smith Apples– These are my favorite apples for apple pie filling. While you can use other varieties of apples, granny smith offer a distinct tart crisp flavor and don’t get mushy after long periods of baking. If you don’t have Granny Smith, Honeycrisp or Braeburn are fine options.
12. Lemon juice- balances out the apple pie filling and helps to preserve the apples.
13. Cream – this is key to creating a rich caramelized apple pie filling. You’ll also use it to thin out your cream cheese icing if needed.
14. Salt– balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
15. Vanilla extract– Enhances the flavor and brings warmth.
16. Cream cheese– gives filling that classic danish taste. Only use real cream cheese not spread.
17. Salted Caramel Sauce- this Salted Caramel Sauce is optional to drizzle on top of the buns, but oh my goodness it takes them to the next level!

Instructions

Step 1: Make the Tangzhong

Before you get started on mixing your dough, you’ll make your tangzhong. Whisk milk and flour together in a small saucepan.

Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.

Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Prepare your dough while tangzhong cools.

Step 2: Mix the Dough

In a stand mixer fitted with a dough hook or large mixing bowl, add all of the tangzhong, whole milk, sourdough discard or starter, instant yeast, eggs, sugar, and vanilla. Whisk ingredients together quickly, it’s okay if it’s lumpy.

Add your flour and salt into your wet ingredients.

Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.

Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.

Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky.

If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.

Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.

Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense dough. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.

Step 3: Bulk Fermentation

Spray a clean mixing bowl large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.

After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you’ve finished this kneading step, cover the bowl again.

Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don’t want this dough to proof double fully at this rising point.

If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn’t overproof at this stage!

Step 4: Make the Apple Pie Filling

While the dough is rising, make your filling.

Wash your apples and dry them. Peel and chop them into 1/4 inch cubes (this is key to getting the apples properly cooked). Transfer the apples to a large mixing bowl.

Add the lemon juice, white sugar, brown sugar, cinnamon, cardamom, vanilla, salt, cream, and flour to the bowl; toss the apple chunks with filling ingredients until they’re coated.

In a saucepan over medium heat, melt your butter. When the butter has melted, add the apple filling. Cook the apples for about 8-10 minutes, until the apples are soft and a caramel sauce has formed.

Make sure to keep stirring the apples off of the bottom of the pan to avoid burning. Transfer the filling to a bowl to cool.

Once the filling has cooled, it should be thick and spoonable. You want the filling fully cooled before you add it to the center of the buns. You can refrigerate the apple filling until you’re ready to assemble your buns.

Make Ahead Note: You can make this filling up to 3 days ahead and store in the refrigerator in an airtight container until ready to use.

Step 5: Make Crumble Topping and Cream Cheese Filling

Melt the butter in a microwave safe bowl, then add the flour, white sugar, brown sugar, cinnamon, and salt. Combine the crumble until its clumpy and crumbly. Set aside for later.

Make sure your cream cheese is completely softened before mixing the cream cheese filling.

Add the softened cream cheese and sugar to a medium bowl. Beat with a hand mixer for 2–3 minutes on high, until smooth and creamy.

Add the egg yolk, vanilla, flour, and salt to the cream cheese mixture. Beat on medium speed until combined.

Transfer the cream cheese filling to a piping bag or zip-top bag and chill for 15–20 minutes while the dough finishes rising.

The short chill makes the filling easier to pipe and helps it stay in the center of the buns.

Step 6: Shaping and Final Proofing

Line 2 half size cookie sheets with parchment paper or silicone mats and spray lightly with cooking oil. Set side.

Grease a clean work surface with a little cooking spray, and transfer dough from bowl to counter. Weight out 9 dough balls (roughly 120 grams), and shape them into tight balls.

Shaping Note: 120 grams makes larger buns and that’s my preference; if you want to make a dozen smaller buns weigh out dough to be 100 gram balls.

Transfer dough balls to prepared baking sheets and cover with oiled plastic wrap. Allow dough balls to proof about 1 hour at room temperature until puffy and almost doubled in size.

Don’t skip this step for proofing; For a light and fluffy bun it’s essential.

Optional Overnight Chill/Fermentation: If you want to transfer the dough balls to the frig at this time, you can transfer the covered baking sheets to the frig before proofing. Allow the buns to proof as directed when you want to bake the buns. The dough can be refrigerated up to 48 hours before baking.

Step 7: Assemble the Buns

Prepare an egg wash with 1 egg and 2 teaspoons of water in a small bowl. Beat together until smooth and set aside.

Gather your apple pie filling, piping bag filled with cream cheese filling, and crumble.

Grease the back of a small glass or measuring cup or use your fingers to press a deep well in the center of each dough ball.

Snip about 1/4 inch off of the end of the bag filled with cream cheese filling. Pipe 2-3 Tablespoons of the cream cheese filling into each well in the center of the bun.

Spoon about 1-2 Tablespoons of the apple pie filling on the top of the cream cheese filling.

Brush the outside ring of the bun with the egg wash. You can do this with a paper towel or a pastry brush.

Sprinkle 2 teaspoons approximately of crumble around the edge of the bun where you brushed the egg wash.

Step 8: Bake the Buns

Preheat your oven to 350°F (175°C).

Transfer the buns to the hot oven, and bake the buns for 25-30 minutes until golden brown and fillings are just set. Internal temperature should read around 195-200°F in bread portion of bun.

Avoid the cheesecake filling browning or cracking; if buns start to brown too much tent with foil if needed.

Cool on a wire rack for 15-20 minutes and allow the centers are set.

While your buns are cooling, mix up a batch of my Homemade Salted Caramel Sauce, and drizzle it warm over the tops of the cooled buns. You can also use a store bought caramel sauce for this, or if you prefer leave it off as these buns are delicious both ways.

Enjoy!

Yields 9 Buns

How to Store:

Room Temperature: Store in an airtight container at room temp for up to one day. Because of the cream cheese filling, these buns need to be refrigerated.

Refrigerator: Refrigerate up to 4 days in an air tight container. Reheat gently at 300°F for 5–7 minutes. Serve warm.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough apple recipes!

Sourdough Apple Recipes:

• Sourdough Apple Cinnamon Rolls
• Sourdough Apple Fritters
• Sourdough Apple Cider Donuts