Betty Jean Nichols celebrates Oregon's apple season with these sticky buns filled with thin slices of fruit. Prep and Cook Time: about 1 hour.
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.)
3/4 cup milk
2 tablespoons light corn syrup
3/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
2 Granny Smith apples (about 12 oz. total)
1/3 cup raisins
How to Make It
Preheat oven to 375°. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon peel. Cut the 1/4 cup chilled butter into 1/4-inch pieces. With a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse meal. Pour in milk all at once; stir just until combined. Cover with plastic wrap and chill until cool, 10 to 15 minutes.
Meanwhile, in a 1 1/2- to 2-quart pan over medium-low heat, melt remaining 1/2 cup butter. Stir in corn syrup, brown sugar, cinnamon, and nutmeg. Pour mixture into the bottom of an 8- by 8-inch baking pan. Sprinkle pecans evenly over mixture. Peel and core apples and slice as thinly as possible.
Turn dough onto a lightly floured surface. Knead about 15 times, adding just enough flour to keep dough from sticking. With a floured rolling pin, roll dough into a 12-inch square.
Distribute apple slices and raisins over dough, leaving a 1-inch border along top edge. Working from the bottom, roll up dough, squeezing as you go; pinch edge to seal. Cut roll crosswise into 9 slices. Lay slices flat over syrup and pecans in pan.
Bake until rolls are golden brown, about 30 minutes. Invert a platter over pan and, holding both tightly together, invert again. Lift off pan and let rolls cool about 15 minutes. Serve warm.
Not worth the trouble or the calories! The dough is pretty sticky, so kind of hard to work with. The topping stays on top rather that distributing through the buns, so most of what you get a boring tasting dough with plain cooked apples.
I made these to take to a family weekend at the lake and we really enjoyed them. They were much easier to prepare then other similar recipes I have made in the past that call for allowing the dough to rise, etc. and these were better. These will be added to my recipe file as a favorite.
I have made this recipe several times and it always comes out great. If I don't use granny smith apples then I cut back on the sugar and corn syrup. Brought it to a picnic for part of the breakfast and it was wonderful!
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