For my first recipe blog, I wanted to post one of my absolute favorite desserts! It's perfect for fall, and actually gave me my first baking medal! Every October, there is an annual apple festival near our house with a well-known apple bake contest. The only guidelines...apple must be a main ingredient!
I found these amazing dough-based treats from Southern Living, and knew that I had to try them. I will say, this recipe is something that you can make only if you will be home for a few hours. It does take quite a while with multiple steps and a bit of waiting, but I promise you...it is totally worth the effort!!
I found these amazing dough-based treats from Southern Living, and knew that I had to try them. I will say, this recipe is something that you can make only if you will be home for a few hours. It does take quite a while with multiple steps and a bit of waiting, but I promise you...it is totally worth the effort!!
Yield: 12 fantans
Ingredients:
Ingredients:
| Dough: 1 (1/4 oz.) envelope active dry yeast 1 cup warm water 1 teaspoon granulated sugar 1 large egg 1/4 cup granulated sugar 1/4 cup butter, melted 1 teaspoon salt 2 cups all-purpose flour 1 1/2 cups wheat flour | Apple Filling: 1 stick butter, softened 3 large Braeburn apples, peeled and diced 1/4 cup packed light brown sugar 3/4 cup granulated sugar 1 tablespoon ground cinnamon 3/4 cup chopped toasted pecans Caramel Glaze: 1/3 cup butter 1/3 cup packed light brown sugar |
Total Time: 2 hours, 45 minutes
Instructions:
Notes:
Source: Southern Living
- Prepare dough: Combine first 3 ingredients in bowl of a heavy-duty stand mixer; let stand 5 minutes. Stir in next 4 ingredients and 1 1/2 cups all-purpose flour. Beat at medium speed with paddle attachment, 1 minute, or until smooth. Gradually beat in whole wheat flour and enough remaining all-purpose flour until dough is soft and pulls away from the sides of the bowl.
- Switch to a dough hook and mix on medium speed for 4 to 6 minutes. Sprinkle with all-purpose flour as needed. Place dough in a lightly greased, large bowl, turning to grease top. Cover with plastic wrap and let rise in a warm place, 45 to 55 minutes, or until doubled in size.
- Meanwhile, prepare filling: Melt 1 Tablespoon butter in a large skillet over medium-high heat. Add apples and brown sugar, and sauté 5 to 6 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
- Unwrap dough and punch dough down; turn out onto lightly floured surface. Roll out into 20 x 12 inch rectangle. Spread remaining 1/2 cup softened butter on dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter; top with pecans and apple mixture.
- Cut dough into 5 strips; stack dough strips. (It's ok to be messy!!) Replace any apples or pecans that fall out. Cut stack into 6 rectangles; cut each rectangle in half crosswise to form 12 equal squares. Turn cut squares sideways and place cut sides up in a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place, 45 minutes to 1 hour, or until rolls rise about 3/4 inch above rim of pan.
- Preheat oven to 375 degrees F. Place a cookie sheet or large piece of aluminum foil under your muffin pan, in case of drips! Bake 18 to 20 minutes or until deep golden brown. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack.
- Prepare Glaze: Bring 1/3 cup to butter and 1/3 cup brown sugar to a boil in a 1-qt. saucepan over medium heat; stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; drizzle over warm rolls.
Notes:
Source: Southern Living
