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What could be better than the tart sour flavor of apple mixed with sweetness from brown sugar and cinnamon? The complex flavor of sourdough, of course.

Ingredients:

500 grams of sourdough.
2/3 cup brown sugar
1 green apple (tart)
1/3 cup butter
1 teaspoon lime juice
1 teaspoon cinnamon

I used a 66 per cent hydration dough with a very small amount of rye flour in it. You can build it the same day for a more subtle flavor or let it rise in the refrigerator overnight to increase the sour taste.

Roll it out flat as a rectangle on a floured surface. Put the butter in a microwave-safe measuring cup and melt it (about 25 seconds). Cut the apple into small pieces, either slices or cubes. Add the brown sugar, lime juice, apple and cinnamon to the butter. Mix.

Spread half of the apple filling onto the bottom surface of a 9x9 square baking pan. Use a dab of butter to grease the sides of the pan all the way up on each side. Spread the other half of the filling onto the rolled out dough and roll it up. Dust the roll with flour and make sure it's not sticking to the work surface. Pack the ends together to make an even shape. measure out three equal pieces and then slice the roll up into nine even pieces. Add each piece to the bottom of the pan as you slice it. You may have to squeeze in the last pieces to make it fit. Let it rise for an hour.

Preheat the oven to 375 degrees and bake for 45 minutes. Slide a spatula around the edges and flip out the buns onto a sheet of wax paper while they are still hot. Allow to cool for at least 20 minutes before serving.