Prep 25 hrs
Cook 2 hrs
From Taste Of Home
- 768.91 ml all-purpose flour
- 2 (14.17 g) package active dry yeast
- 59.14 ml sugar
- 4.92 ml salt
- 177.44 ml milk
- 59.14 ml water
- 59.14 ml butter, cubed
- 1 egg
- 354.88 ml finely chopped peeled apples
- 236.59 ml packed brown sugar
- 177.44 ml butter, cubed
- 177.44 ml chopped walnuts or 177.44 ml pecans
- 14.79 ml water
- 14.79 ml corn syrup
- 4.92 ml ground cinnamon
- In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt.
- In a saucepan, heat the milk, water and butter to 120* to 130*. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not Knead.
- Cover and let rise in a warm place for 30 minutes.
- Meanwhile, in a sauce pan, combine the topping ingredients. Bring to a boil, stirring until blended.
- Pour into an ungreased 13x9x2 in baking dish.
- Stir dough down.
- Spoon walnut sized pieces of dough over nut mixture.
- Cover and let rise for 30 minutes.
- Bake at 375* for 30-35 minutes or until golden brown.
- Let stand for 1 minute before inverting onto a large serving platter.
This recipe makes very nice buns, which fall into the "quick and easy" category for yeast breads. I used two 9-inch round pans, instead of the 9 by 13-inch pan listed. I increased the topping only, by 1/4, which was probably a mistake, because it overflowed. I did have foil lined pans underneath to catch spills, so that was all right. The buns are moist and tender, and very tasty. I think that muffin pans might be easier to work with (at least in my case, with an oven too small for the pan called for.) I shredded the apple using the side of a cheese grater with big holes, and gently squeezed the juice. I used the juice from the shredded apple, and also some apple cider to make up the liquid for the recipe. I used dry milk powder, which I mixed with the flour. Thank you very much for sharing this recipe with us. I have had a craving for apple pastry recently, which this has satisfied.
With no kneading and no particular shaping, these are very easy yeast sticky buns. The crumb is very tender and the end result not overly sweet. I added a few dried cranberries to the topping. Thanks for posting!