Michigan Apple Committee posted on October 15, 2018 |
Recipe for Joy the Baker's Michigan Apple Morning Buns
Makes 8 buns
For the dough:
2 tablespoons warm water, just warmer than body temperature
2 ½ teaspoons (1 package) active dry yeast
¼ cup, plus a pinch of granulated sugar
½ cup warm browned butter
1 cup whole milk, warmed slightly
1 large egg, beaten
3 ½ to 4 cups all-purpose flour, plus more for rolling
1 teaspoon sea salt
½ teaspoon baking powder
For the topping:
4 Golden Delicious Michigan Apples, peeled, cut from the core and thinly sliced
½ cup lightly packed light brown sugar
1 teaspoon ground cinnamon
1 large egg beaten with a splash of water for egg wash
To make the dough, in the bowl of a stand-up mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for 5 minutes, until foamy. Add the browned butter, the warmed milk, ¼ cup sugar, and egg.
Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (up to 1 ½ to 2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at a warm room temperature for 1 hour and 30 minutes.
Dump it onto a lightly floured work surface. Gently knead the dough for 10 turns or so. Divide the dough into eight equal pieces – as equal as possible.
Roll each dough piece into a 16-18 inch dough rope. Fold the rope in half, twist the two pieces, and sweep the twist into a circle, pinching the two ends together. You’re creating a little dough wreath.
Place on a parchment lined baking sheet and repeat until all the dough pieces are twisted and circled. Placing about 2-inches apart on the baking sheet. (You might need two parchment lined baking sheets.)
Place a rack in the upper third and middle of the oven and preheat oven to 375 degrees F.
Place fanned out apple spices from half of an apple onto each dough piece. Lightly brush with egg wash. Sprinkle generously with brown sugar and cinnamon.
Bake until the bread is puffed and golden and the apples are cooked through, 18 to 22 minutes.
Remove from the oven and allow to cool to a warm room temperature. These are best served the day they’re made but will least, well wrapped at room temperature for two days. Reheat in a toaster oven before enjoying!