Miso Apple Buns

Make the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and baking soda.

In a small saucepan, melt the butter over medium heat. Add the Greek yogurt and apple cider and whisk to combine. Continue cooking until the mixture is just warmed through, about 1 minute.

Pour the butter mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms.

Attach the bowl to the stand mixer fitted with the hook attachment and mix on low speed until the dough comes together in a tight ball, about 20 minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

Punch the dough down, cover with plastic wrap, then transfer to the refrigerator to rest for at least 4 hours, up to overnight.

Make the filling: In a small bowl, whisk together the brown sugar, butter, and miso until smooth.

Make the buns: Turn the dough out onto a lightly floured surface and roll out to ¼-inch-thick rectangle. Spread the filling across the dough, all the way to the edges, then sprinkle the diced apple and dates on top. Starting from a long end, roll the dough into a log, then slice into 12 pieces.

Place the buns in a 9 x 13 x 2-inch baking dish and cover with foil. Let the buns proof in a warm place until doubled in size, about 90 minutes.

Preheat the oven to 350°F (180°C).

Bake the buns until beginning to turn golden brown, about 30 minutes. Remove the foil and continue baking until completely golden brown and cooked through, about 15 minutes more.

Meanwhile, make the glaze: In a small saucepan, bring the apple cider to a boil over medium-high heat. Cook until reduced by half, about 5 minutes. Add the maple syrup and continue cooking until the temperature reaches 225°F (105°C). Remove the syrup from the heat and add the buttermilk, butter, and salt. Swirl the pan until the butter is completely melted.

Pour the glaze over the buns while they are hot. Let sit for 5 minutes before serving.

Enjoy!