My eldest daughter Elizabeth had a project for school using yeast. So we searched and seached for different things to make and settled for this… beyond yummy!
For the dough
- 490 g bread flour, divided into 280g & 210 g
- 1 package Quick Action yeast
- 48 g caster sugar
- ½ tsp salt
- 240 g milk (warmed but not to hot)
- 56 g unsalted butter softened
- 1 large egg, at room temperature
For the topping
- 56 g unsalted butter
- 90 g maple syrup (or honey)
- 48 g light brown sugar
- 1 tsp cinnamon
- pinch of salt
- 80 g pecans (roughly chopped but still large pieces)
For the filling
- 1 Tbsp unsalted butter, melted
- 48 g sugar
- 236 g peeled and diced apples (I used green cooking apples from the neighbours)
- ¾ tsp cinnamon
- Using a stand mixer and dough hook. Combine 280 g flour, yeast, sugar, and salt in a large mixer bowl and mix on low speed. Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining flour. Knead dough for in machine for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 Tbsp at a time while kneading).
- Place dough in a large oiled bowl and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. While dough rises, make the topping. Combine butter, honey, brown sugar, cinnamon, and salt in a heavy saucepan. Cook over medium-low heat until butter has melted, brown sugar has dissolved, and mixture is syrupy. At this time lightly grease your baking tins. I used a large roasting tin.
- Once dough has doubled, press down dough, cover and let rest 5 minutes. Turn dough out on a lightly floured board and roll into a large rectangle. Brush dough with melted butter, leaving a ¼-inch border. Sprinkle sugar over dough. Toss apples with cinnamon to combine; sprinkle over dough, pressing gently into dough. Carefully roll dough up into a tight log and pinch edges to seal. Preheat oven to 350°F.
- Trim off uneven ends and cut dough into 18 equal slices. Place rolls cut side up into prepared pans. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes. Once risen pour over sugar syrup and sprinkle with pecans.
- Bake rolls for about 19 to 23 minutes, until golden and juices are bubbling. Remove from oven to cool on a wire rack for 3 minutes. Carefully invert pans onto wire rack; let pan stand 1 to 2 minutes so the sticky topping drizzles down over the rolls.