Mouth-Melting Apple Caramel Bombs

1. Make the Apple Filling:
   1. In a skillet over medium heat, melt 2 tbsp of unsalted butter. Once the butter is melted, add the diced apples, 2 tbsp of brown sugar, 1 tsp of cinnamon, 1 tbsp of lemon juice, and a pinch of salt. Stir to combine the ingredients.
   2. Cook the apples, stirring occasionally, until they are soft and most of the liquid has evaporated, about 6–8 minutes. The apples should be tender and slightly caramelized, absorbing the flavors of the sugar and spices. Remove from heat and let the filling cool completely. This is important so the filling doesn’t melt the dough when assembling the bombs.
2. Make the Dough:
   1. Preheat your oven to 190°C (375°F) if baking. Grease and line a 9-inch round or square pan with parchment paper.
   2. In a medium bowl, whisk together 250g of all-purpose flour, 2 tbsp of sugar, 1 tsp of baking powder, and ¼ tsp of salt. This mixture will create the base for the dough.
   3. Cut 60g of cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining. This process helps create a tender texture in the dough.
   4. In a separate bowl, whisk together 120ml of milk (or milk + 1 tbsp yogurt) and 1 large egg. Gradually add this wet mixture to the dry ingredients and stir just until a soft dough forms. The dough should come together easily but not be too sticky. If the dough feels too sticky, add a little more flour, 1 tbsp at a time. If it’s too dry, add a splash of milk to bring it together.
3. Assemble the Bombs:
   1. Turn the dough onto a lightly floured surface and gently knead it 6–8 times to bring it together. Roll the dough into a log and divide it into 20–24 equal pieces.
   2. Flatten each dough piece in your palm to form a 6 cm (2.5 in) disc. Place about 1 tsp of the cooled apple filling in the center of each disc.
   3. Carefully fold the edges of the dough up around the filling and pinch to seal tightly, shaping the dough into a smooth ball. Repeat with the remaining dough and filling, ensuring each one is tightly sealed.
   4. Place the sealed bombs seam-side down on the prepared baking sheet. For a neater finish, you can roll each bomb lightly to smooth out any seams.
4. Baking Method (Lighter Option):
   1. Bake the bombs at 190°C (375°F) for 12–15 minutes, or until the tops are golden brown and the dough has fully cooked through. The scent of cinnamon and apples will fill your kitchen as they bake. Let them cool for 5 minutes on the pan before transferring to a wire rack.
5. Frying Method (Extra Tender, More Indulgent):
   1. Heat neutral oil (vegetable or rapeseed oil) to 175°C (350°F) in a deep pot or fryer. Carefully drop 3–4 bombs at a time into the hot oil, frying for 3–4 minutes, turning them occasionally to ensure they cook evenly on all sides. The bombs should be golden brown and crispy on the outside, with a gooey, soft center.
   2. Remove the fried bombs from the oil and drain them on paper towels. Fried bombs will have an extra melt-in-your-mouth quality thanks to the golden, crispy exterior.
6. Make the Caramel Sauce:
   1. In a dry saucepan, heat 120g of granulated sugar over medium heat, stirring constantly until the sugar melts and turns amber in color. Be careful to not let it burn.
   2. Once the sugar is fully melted, add 60g of cubed unsalted butter and stir until the butter is completely melted and combined with the caramel.
   3. Slowly pour in 120ml of warm heavy cream while stirring, and simmer for 1–2 minutes until the sauce thickens slightly. Remove from heat and stir in a pinch of salt if desired. Let the caramel sauce cool slightly before drizzling over the bombs.
7. Finish & Serve:
   1. Drizzle warm caramel sauce over the bombs, dust with powdered sugar, and sprinkle with chopped walnuts or pecans if desired. The nuts add a lovely crunch that contrasts with the soft and gooey texture of the bombs.
   2. Serve the bombs warm or at room temperature. They are best enjoyed the same day, but leftovers can be refrigerated and gently reheated before serving.

Tips & Variations:

• For extra gooeyness, slightly underbake the bombs and serve them warm. The centers will stay softer and more melt-in-your-mouth.
• If you’re short on time, you can refrigerate the apple filling ahead of time, and assemble the bombs just before baking or frying.
• Make mini bombs by using 1–2 tsp of filling for bite-sized treats. These are perfect for serving at parties or gatherings!
• If you prefer a quicker caramel option, use store-bought caramel sauce, but homemade caramel adds an irresistible touch.