Recipe by kaze_no_sennyo
I invented the first incarnation of this bread for father's day. My dad loves baked apples, so I mixed up the first experimental dough and baked it with some creme brulee mixture in the bottom. It came out so good I decided to perfect the bread. I don't know how well the rolls keep though. They keep disappearing within a couple days of baking them... The apple filling was based on a recipe for an apple cinnamon creme brulee I found online. The bread is all original ;)
Proofing the yeast
- 1⁄4 cup water (about 110 degrees)
- 1 (1/4 ounce) packet active dry yeast (about 2.25 -2.5 tsp)
- 1 teaspoon brown sugar
- 1⁄2 cup milk
- 1⁄3 cup apple juice
- 6 tablespoons unsalted butter
- 6 tablespoons applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons packed dark brown sugar
- 2 eggs (reserve one egg white)
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup non-fat powdered milk
- 4 teaspoons vital wheat gluten
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon nutmeg (variable)
- 1 teaspoon cinnamon
- 1 cup tart baking apple (peeled, cored, and diced into bite sized chunks)
For the Apple Filling
- 2 -3 medium tart baking apples, cut into bite sized pieces
- 1⁄4 cup packed brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons water
- 2 tablespoons butter
Directions See How It's Made
- Proof the yeast and set on the side to foam.
- In a small sauce pan at medium heat or so, combine the first 6 wet ingredients and stir to combine until the butter is melted and the mixture is hot.
- Set aside to cool to about 110 degrees or so.
- While the milk mixture is cooling, mix together all of the dry ingredients in a large bowl, and whisk an egg + 1 egg yolk in a small separate bowl.
- Whisk the eggs into the warm liquid mixture as it cools.
- Once the milk mixture has reached about 110 degrees or so, stir in the proofed yeast and whisk together well.
- Pour the liquid mixture into the well combined dry ingredients, and mix until combined. (the dough will be soupy)
- Add flour by heaping tablespoon while mixing and kneading until the dough just starts to come together and stick to itself. The dough will be very wet! Some of the moisture will come out as it's kneaded. Only add enough extra flour to make the dough workable.
- Knead in the diced apples during this phase. The kneading process (by hand) should take about 15-20 minutes.
- Place dough ball in a well oiled or buttered bowl; cover with plastic wrap and place in the fridge to cool rise until doubled in bulk. (5 hours or more probably)
- Once risen, take the dough from the fridge and flour your work surface.
- Turn the dough out onto the work surface and divide it into 12 equal sized sections.
- (To make the really good apple filled danish type thing, skip to the next step. These are a less heavy, desert type option if you're looking for a lighter roll.)
- If you're making plain rolls, then just shape these sections into balls and place them on a well buttered cookie sheet.
- Cover with plastic wrap and allow to rise until doubled again.
- Bake at 350 until tops are golden brown and the thermometer reads around 190 or so (as long as it comes out clean it's good to go)
- Brush the tops when they're done with the rest of the stick of butter.
- Sprinkle them with cinnamon-sugar, or mix the remaining egg white with a tsp of water, whisk together and use it as an egg wash before baking.
- If you're making the really good stuff ;) Then follow the below recipe for the apple filling while the dough is just about done cool rising.
- Separate the dough into 12 segments like before, but flatten the dough out in your palm to about a half an inch thick.
- Place a small amount of the apple cinnamon filling in the middle of the bread dough, and wrap the edges up around it like a burrito or taco or something.
- Set the rolls on a well buttered cookie sheet; cover with plastic wrap, and allow to rise until doubled in bulk (cool rising is preferred here, but if you're in a hurry or your fridge is full whichever works. )
- Preheat the oven to 425 and place a large roasting pan on the bottom rack.
- If you want, whisk together the remaining egg white and a tsp of water for an egg wash.
- Get a cup of hot tap water and (being careful of the steam) dump it in the hot roasting pan on the bottom rack.
- Working quickly, get the rolls in the oven and immediately close the door.
- Bake at 425 for 5 minutes or so (until the outside edges start to brown a little) and then turn the temperature down to 350, baking for another 10-15 minutes or so.
- Pay close attention to how the rolls look, and don't over-bake.
- They're gooey and delicious if they're cooked right :D. They get kind of dry and sandy if they're baked too long.