Activate the yeast. In a small bowl, dissolve the fresh yeast in the warm water along with the tablespoon of sugar. Let it sit for 5–10 minutes until foamy and bubbly, indicating the yeast is active.

Mix the dough. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, melted butter, and egg. Stir until a soft dough forms.

Knead the dough. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook to make this step easier.

First rise. Place the dough into a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 50–60 minutes, or until doubled in size.

Prepare the filling. Peel, core, and dice the apples into small pieces. Melt the butter in a skillet over medium heat, then add the apples. Cook for a few minutes until softened, but not mushy. Set aside to cool.

Shape the buns. Once the dough has risen, punch it down gently and divide it into equal portions. Roll each piece into a ball and flatten slightly. Place a spoonful of apple filling in the center, then fold and seal the dough around it to enclose the filling. Shape into smooth buns.

Prepare for baking. Arrange the buns on a baking tray lined with parchment paper, leaving space between each for expansion. Brush the tops with the egg and milk mixture for a glossy finish. Sprinkle with decorative sugar for added texture and visual appeal.

Bake. Preheat your oven to 180°C (356°F). Bake the buns for 25–30 minutes, or until golden brown and cooked through.

Cool and serve. Let the buns cool slightly before serving. They are best enjoyed warm, when the bread is soft and the apples are fragrant.