Ingredients
-
-
7
-
3
-
5
-
1/4
-
1/4
-
-
12
-
1
-
2
-
1 1/2
-
2
-
2 1/4
-
4 - 4 1/2
-
Directions
Apple Almond Sticky Buns, This recipe uses a biga it’s a pre-fermented dough that the French call a pate fermentee It’s started with a bit of yeast, and allowed to work for several hours The advantage of making a biga is that because it ferments for a long time, which adds flavor and character to the bread These are best eaten when fresh, although a few minutes in the oven the next day will bring them back almost to their freshness Go ahead and use your favorite nuts or skip them I leave some skin on my apple for the fiber and extra nutrients
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Steps
|
1
Done
|
Biga: |
|
2
Done
|
Place All of the Biga Ingredients in Bread Machine Set on Dough Cycle, When Cycle Is Finished Unplug, Close, and Set Aside 8 Hours (overnight). |
|
3
Done
|
Dough: |
|
4
Done
|
Place All of the Dough Ingredients in the Bucket of Your Machine Over the Biga, Program For Dough or Manual, and Press Start. |
|
5
Done
|
Keep an Eye on the Dough; Scrape Down the Sides of the Bucket, and Add Flour and/or Water If Necessary. When the Kneading Cycle Is Done, Remove the Dough and Place the Dough in a Lightly Oiled Bowl, Cover, and Let It Rest/Rise For About 45 Minutes. |
|
6
Done
|
Take Out the Dough, Gently Deflate It by Folding It in Onto Itself, Turn It Over, and Place It Back in the Bowl. Let It Continue to Rise For a Further 45 Minutes to an Hour. |
|
7
Done
|
Optional: |
|
8
Done
|
For a Softer Apple Precook Apples in a Hot Pan With Melted Butter Till Apple Are Softened About 8 Minutes. |
|
9
Done
|
Meanwhile: |
|
10
Done
|
Mix the Filling Ingredients Together, Set Aside. |
|
11
Done
|
When the Dough Has Finished Rising, Take It Out of the Bowl and Place It on Floured Surface. |
|
12
Done
|
Roll Out the Dough With a Floured Rolling Pin, Until It's a Rectangle of Approximately 15 X 22 Inches. |
|
13
Done
|
Spread 6 Tablespoons of Butter Gently Over the Surface of the Dough, Leaving a Good Half-Inch Around the Outside Edge. Sprinkle a Half a Cup of Brown Sugar Over the Buttered Dough, Distribute Two-Thirds of the Apples and Nut Mixture on Top, and Gently Roll Up the Dough, Starting With a Long Edge. Pinch the Ends and Edge Tightly Together, to Seal. |
|
14
Done
|
Rub the Remaining Butter Generously Onto the Bottom and Up the Sides of a 12 X 12-Inch Sticky Bun Pan (or a 9 X 13-Inch Rectangular Pan). |
|
15
Done
|
Sprinkle the Remaining Brown Sugar, Then Layer in the Remaining Apples and Nut Mixture on the Brown Sugar; Drizzle Almond Liqueur Over Apples. |
