Thinking of baking some buns but with apple juice instead of water/milk

Thinking of baking some buns but with apple juice instead of water/milk.

Yay or nay?

do ____ really ____ ____.

May be bretty gud. Do a small batch first.

They;ll ferment out of control if you only use apple juice

i think you can replace the water, but not the milk
both milk and water serve to add moisture, but milk also serves to add fat/lipids, alters the chemical content and possible reactions

also note that juice has a lot of sugar and will fuck with the yeast

I'll try a mix of juice and milk.

user plz

Okay water too, geez.

Post how it turns out user, I'm curious.

New to ck, is the board slow enough to keep this thread alive for 2 more hours?

most likely yeah

Easily

The dough had been kneaded, added 1 dl water and 1.5 dl apple juice, held back on the sugar.
Got a very clean and smooth mixture, one of the most easy to handle dough I've worked with.

Set to ferment for the next 45 minutes, very excite.

Certainly
But have a safety bump because now I might try this with apple cider depending on how it goes for you.

>apple cider
>user said the sugar would already make it ferment like crazy
>dude let's add carbon too lmao

First off, it's "Yea or nay." "Yay" is a very common misconception, but it's incorrect.

Second, no idea. I'm not a cook. I'll run it by my mother.

So it would end up being alcoholic bread?
How is this a bad thing exactly?

Imagined pepsi and mentos with the carbon.

Send nudes.

OP here, just formed the buns and back to ferment for another 45 minutes.
Not sure they got enough heat for the first fermenting process, no real warm places to place the plate here between summer and winter.

But looking okay.

Pics when done

yeah yeah

I don't think you want nudes of me, I'm rather fat and hairy.

Extra nudes, pls

OP, make sure you post pics when they're done

Post pics pls Chris chan

Internet went down for a few hours but here they are, painfully normal.
Doesn't taste of apples, waste of juice.

[spoiler]but where the fuck did the raisins come from?

Boil down your apple juice first to concentrate it.

Wouldn't the Fructose or whatever be consumed by the Yeast hence there would be no taste of apple?

Frucose is just a sugar. It's only flavor is sweet. The "apple taste" comes from a variety of other chemicals the yeast will likely ignore.

You need to use a fuckload of strong-flavored fruit if you want to infuse it into your baking. Banana works because its taste is so strong. For apple I would reduce the juice first in order to concentrate the flavor, then use it.

Instead of apple juice Id just use apple mouse and make that into a dough