Wednesday, November 2, 2011

Apple Cinnamon Sticky Buns

You may remember I mixed up a big batch of Brioche dough not too long ago, and transformed some of it into the pumpkin apple coffee cake?

Well, the rest of it sat in the refrigerator for a few days and just called to me every time I opened the fridge door.

And then the apples joined in and the two of them broke my defenses right down.  They are much happier now married in the form of sticky buns.

And let me just tell you...I want in on this little love fest.

Wrap me up in a big blanket of rich brioche dough with layers of cinnamon and butter.  I'll cozy up to the slices of apple and we'll all go straight to heaven when the warm cream cheese frosting is drizzled on top.

Adapted from Artisan bread in 5 minutes a day
4 T. salted butter; softened
1/4 c sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. apples, peeled and cut into 1/4-inch slices

Cream together the butter, sugar and spices.

Brioche dough (makes 4 one pound loaves)
From Artisan bread in 5 minutes a day 
1 1/2 cups lukewarm water
1 1/2 T. granulated yeast (2 packets)
1 1/2 T. Kosher salt
8 eggs, lightly beaten
1/2 cup honey
3 sticks unsalted butter, melted
8 cups unbleached all-purpose flour

PREPARE the filling and slice the apples.  Set each aside.

MIX all ingredients together except for flour in a large lidded but NOT air tight bowl (5-quart bowl so it allows for the dough to rise). Mix in the flour without kneading using a spoon or sturdy spatula.  The dough will be loose (extremely wet) but will firm up when chilled; don't try to work with it before chilling. (You may notice lumps in the dough but they will disappear in the finished products.)

COVER (but not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

REFRIGERATE in lidded (but not air-tight) container and use over the next 5 days.  Beyond 5 days freeze the dough in 1-pound portions wrapped in a layer of plastic, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise times.

On BAKING day, liberally dust surface of dough and cut off a 1-pound portion (about the size of a cantaloupe).  Roll dough into rectangle shape 1/8 inch thickness on a liberally floured surface (this dough a extremely wet which allows it to stay fresh for 5 days in the fridge).

Spread the filling to within a 1/2 inch of the edge of the dough.  Sprinkle the apple pieces over the top of the cinnamon filling and press down so the don't move around as you roll it up. Roll up start from the long end jelly-roll style.  Press the fold and ends together slightly.   Cut into 8 pieces and arrange in a 9-inch cake pan lined with parchment paper.  Allow rolls to rest for 1 hour.

PREHEAT oven to 375 degrees F.  

BAKE for 35 to 40 minutes.  Place on wire rack to cool slightly.  Turn out onto a serving plate.  Frost with your favorite frosting or glaze; serve warm.

Hold on a minute...

I'm in my happy place.

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