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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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.