Caramel Apple Sticky Buns

Adapted from Joanne Chang’s Sticky Bun recipe
This recipe requires a lot of rising time so it’s perfect for making on a long rainy weekend or any time you have extra time to spare in the kitchen.

Ingredients:

Dough
-3/8 ounce active dry yeast (about 1 1/2 packets)
-1/3 cup plus 2 tablespoons sugar
-2 tablespoons lukewarm water
-2 1/2 cups bread flour (310 grams)
-2 1/2 cups all-purpose flour (310 grams)
-1 tablespoon salt
-1/2 cup ice water
-5 eggs
-11 ounces butter, softened

Sticky Goo

-1/2 pound butter
-15 ounces light brown sugar
-5 ounces boiled cider
-1/2 cup half and half

Filling:
-2 cups brown sugar
-1 teaspoon cinnamon
-1 cup peeled, diced tart baking apple

Method:

In a small bowl combine the yeast, warm water, and 1 teaspoon of the sugar. Let the yeast develop until it is thick and foamy like yogurt (about 1/2 an hour). Combine yeast with all dough ingredients, except butter, in the large bowl of a stand mixer fitted with a dough hook. Beat on low for 10 minutes. Add the softened butter and knead for another 20 minutes, or until dough slaps the sides of the bowl. Place in a covered container and refrigerate at least 6 hours. Remove from the oven and let rise for several hours on a warm radiator or on top of a 200 degree oven.

When the dough is almost done rising, prepare your sticky goo by melting together the butter and brown sugar in a saucepan over medium heat. Remove from the heat, let cool, and whisk in the boiled cider and half and half. Set aside.

On a floured work surface, roll out the dough into a rectangle that is approximately 1/4 inch thick. Combine the brown sugar, cinnamon, and apple and sprinkle evenly on the dough. Roll up the dough jelly roll-style and slice the roll into buns about 1 inch thick. Spread the sticky goo on the bottom of a roasting pan and place buns, evenly spaced, in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.

Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes (check after 30). Let cool for 10 minutes and then invert onto a serving platter.

{ 1 comment… read it below or add one }

brandi February 25, 2011 at 8:59 am

These sound incredible!

Reply

Leave a Comment