November 14, 2012
This moist, apple filled rolls are fun to make and delicious to eat. If you think to half the recipe, don't. You will regret doing that when you see how fast they disappear.
This fall, my husband picked a big pail of apples from the neighbour's tree. We have such a wonderful neighbour, bless her heart! She always tells me to pick the apples so they get used. This year, with a warm fall, they were specially delicious and even better tasting in this rolls.
2 1/2 tsp. yeast
1/4 cup warm milk
1 tsp. sugar
2 eggs + 1 egg for brushing
1/4 cup sugar
50 gr. Unsalted butter, softened
4 tbsp. vegetable oil
3/4 cup milk
1/2 tsp. salt
1 tbsp. grated lemon rind
4 cups flour
1 kg. apples
1 tbsp. vegetable oil
1/3 cup Sugar
1 tbsp. lemon juice
1 tbsp. cornstarch
1 tsp. cinnamon
Dissolve yeast and sugar in the warm milk; let sit until foamy, (for about 10 minutes, depending how warm your kitchen is).
Once yeast has risen, place it into a large bowl; add eggs, sugar and whisk together. Stir in butter, oil, milk, salt, lemon rind and 1 cup of flour. Using a wood spoon, beat together until the batter forms bubbles then, using your hands, knead in more about 2-1/2 cups of the flour (you may need more or less) kneading into a soft and smooth dough and adding more flour if needed(for about 4-5 minutes). Dough should be soft, but cleaning off the sides of the bowl. Cover and let rise in a warm place for 1 hour.
Dough before rising….
…and after rising
Meanwhile prepare the apple filling by washing the apples and slicing them up, (no need to peal) into small pieces (about 3/4-inch by 1/4-inch thick). Place the oil into a medium size pot; add the apples and sugar, lemon juice and sauté on medium heat stirring occasionally (for about 8-10 minutes) until apples have softened.
Add the cornstarch; stir and cook 2 minutes longer until thickens. Remove from heat, add cinnamon, stir and set aside to cool completely.
Remove dough onto a floured board; cut in half, then again in half and so on until you have 16 pieces. Form each piece into a ball.
Cover and let rest for 10 minutes.
Take one ball at a time and roll it (dusting it with a bit of flour so it doesn't stick to the rolling pan) out into about a 6-inch rectangle. Place about 2 heaped tablespoons of apple filling , 1 inch in from the top side of the dough.
Cover with the upper part of the dough, so it comes to the center of rectangle. Place some water in a small bowl and using your fingers, wet the edges and press down with your fingers to seal.
Cut the remaining half into narrow strips, stopping at the sealed edge.
Fold the strips over the first fold (over the apple filling).
Place them on a lightly greased 13-inch by 19-inch cookie sheet. Cover and let rise for 15 minutes.
Whisk the remaining egg to make an egg wash; brush top of each bun.
Bake in preheated oven at 350 F for 20-25 minutes or until browned on top. Remove them to a cooling rack and let cool before eating.
Leia’s Culinary Treasures