Prepare the brew. Yeast diluted in warm water, add 1 tablespoon of sugar and 2 tablespoons of wheat flour. Cover the sponge with a napkin and put it in a warm place.
Prepare the dough. In the finished brew add butter, sugar, salt and sifted flour.
Knead the dough until it falls behind the hands. Cover the dough with a film and remove in a warm place to rise 2 times.
Prepare the stuffing. Wash and clean the skin and seeds of apples. Finely dice, mix with 1 tbsp starch and 1-2 tbsp sugar.
Punch down the risen dough. Divided into 16 parts. Each part of the dough is rolled into a circle, put the filling of apples and 1 marmalade.
Form a buns and put on a baking sheet. The seam at the fruit cake should be at the top so that when baking it does not leak juice.
Put the baking sheet in the oven, turn on the minimum heating t 40 C, to lift the buns, ~20 minutes.
Then turn on the 190* oven to Grease the buns with sweet syrup. Syrup: boil sugar with water until dissolved.
Put the buns back in the preheated oven and bake until tender, 20 minutes. In the finished buns when cooled marmalade hardens and envelops the Apple mass. It turns out a bun with a fragrant sweet and sour filling.