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1 cup warm milk
1 tbs active dry yeast
1/2 cup granulated sugar
1/2 cup melted butter (cooled)
2 large eggs, well beaten
1/2 tsp salt
4 1/2 cups all purpose flour
1 egg and 1 tbs milk for egg wash
Dissolve yeast and 1 tsp of the sugar in the warm milk. Set aside ten minutes to proof, until foamy.
In a large bowl, combine yeast mixture, sugar, butter, eggs and salt. Add flour and bring together with a fork until dough begins to form. Turn out onto a lightly floured surface and knead 5-7 minutes to form a soft, elastic dough.
Transfer to a buttered bowl, cover with plastic wrap, and set aside in a warm place to rise until doubled; about 2 hours.
Meanwhile, prepare apple filling:
1/4 cup butter
5 tbs brown sugar
1 tsp cinnamon
5 medium apples, cored, peeled, chopped
Melt butter in a large saucepan over medium-low heat. Add brown sugar and cinnamon and stir with a wooden spoon. Add apples and sautee, stirring, until tender-firm; about 5 minutes. Set aside to cool.
Turn dough out onto a lightly floured surface and divide in half. Roll one half into a 12×12-inch square. Spread with half the apple mixture, leaving a border on all sides. Roll up and transfer to a Silpat or parchment paper lined baking sheet. Repeat with second half of dough and apples.
Cover rolls and let rise until about doubled.
Beat an egg together with 1 tbs milk. Using a pastry brush, brush egg over tops of rolls.
Bake at 325F for 35-40 minutes, until golden. Transfer to cooling racks.
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