One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.
The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.
The apple cider glaze gave them an unexpected tanginess. Tasty and fun.
Yield: 16 rolls
For the Dough:
1 cup (113g) white whole wheat flour
2 cups (240g) unbleached all-purpose flour
1 1/4 teaspoons (8g) fine sea salt
3 tablespoons (32g) potato flour
3 tablespoons (50g) light brown sugar or dark brown sugar, packed
1/2 teaspoon baking soda
2 1/4 teaspoons instant yeast
4 tablespoons (57g) butter, room temperature
1/2 cup (113g) lukewarm milk (I used 2 percent milk)
1/2 cup (113g) lukewarm water
For the Topping:
1/4 cup (4 T) granulated sugar
2 tsp cinnamon
1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
raisins, optional (I omitted them)
For the Glaze:
2 cups apple cider, reduced, optional
2/3 cup (74g) confectioners’ sugar
pinch of fine sea salt
1 T (14g) milk (I used 2 percent milk)
1 T unsalted butter, melted
To Make the Dough:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.
To Make the Topping and Form the Rolls:
Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
In a small bowl, combine the granulated sugar and cinnamon with a whisk.
Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
Sprinkle with raisins, if using, and chopped apple.
Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
Repeat with the remaining balls of dough, raisins, and apple.
Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.
To Make the Glaze & to Finish:
Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
Adjust the consistency of the glaze by adding more milk or more reduced cider.
When I recently saw this recipe on The Company She Keeps– I needed an excuse to make it. Thankfully we had a surprise snow day! (We seriously didn’t even know that snow was in the forecast… ) I knew it would be the perfect special breakfast.
This recipe was adapted from The Baking Chocolatess. I modified the recipe to incorporate whole wheat pastry flour, unsalted butter, and coarse salt. I also baked the bread in my favorite Pullman loaf pan. Decadent and delicious.
Yield: Serves 8
For the Cinnamon Sugar:
1/3 cup light brown sugar
1 tsp ground cinnamon
For the Batter:
2/3 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 tsp coarse salt
2 large eggs
1 1/2 tsp vanilla extract
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk or almond milk (I used whole milk)
For the Apple Mixture:
2 large apples, peeled and chopped (any kind – I used Pink Lady apples- my favorite!)
2 T granulated sugar
1 tsp cinnamon
walnuts, to taste, optional
For the Glaze:
1/4 to 1/2 cup of powdered sugar
1-3 tablespoons of milk or cream (depending on desired glaze thickness)
Preheat oven to 350 degrees, preferably on convection.
Grease desired loaf pan with non-stick spray.
Make the Cinnamon Sugar: Mix brown sugar and cinnamon together in a bowl. Set aside.
Make the Batter: In the bowl of a stand mixer, beat granulated sugar and butter together until smooth and creamy, about 3 minutes.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Whisk flour, baking powder, and salt together in a separate bowl. Add to creamed butter mixture and mix until blended.
Add milk to batter and mix until smooth.
Make the Apple Mixture: Combine chopped apples, granulated sugar, and cinnamon in a separate bowl. Add nuts, if using.
Spread half of the batter into the prepared loaf pan; add half the apple mixture, then half of the cinnamon sugar mixture.
Lightly pat apple mixture into batter.
Dollop the remaining batter over apple layer and top with remaining apple mixture, then the remaining cinnamon sugar mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 45 minutes for a Pullman loaf or 50-60 minutes for a standard loaf.
Make the glaze: Mix the powdered sugar and milk or cream together until desired consistency is achieved. Mix well.
Remove loaf from pan. Let cool for about 15 minutes before drizzling with glaze.
This is a gold standard apple pie with a little bit of a twist. The apples’ juices in the filling are concentrated prior to baking and thickened apple cider is also added to the filling- both add a deeper flavor to the filling- making it luscious. I do have one regret- not doing a lattice top. I always do a lattice top on my apple pie… but I didn’t want to deviate from the Baking Bible!! Next time! I think it would have been okay. 😉 This recipe is from the Baking Bible by Rose Levy Beranbaum.
Pie Crust For the Standard Double Crust 9-inch Pie:
12 T (1 1/2 sticks/6 oz/170 g) unsalted butter, cold
2 1/2 cups plus 1 T (10.2 oz/290 g) pastry flour or bleached all-purpose flour (I used unbleached)
3 g (1/2 plus teaspoon) fine sea salt
1.1 g (1/4 teaspoon) aluminum-free baking powder
1/2 cup (4.5 oz/128 g) cream cheese, cold
3 T (44 ml/1.5 oz/43 g) heavy cream
1 T (15 ml) cider vinegar
Cut the butter into small (about 1/2 inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
In a gallon-size reclosable freezer bag, place the flour, salt, and baking powder and freeze for at least 30 minutes.
Place the flour mixture in a food processor.
Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds, or until the mixture resembles coarse meal.
Add the frozen butter cubes and pulse until none of the cubes is larger than the size of peas. (Toss with a fork to see the size better.)
Remove the cover and add the cream and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together.
Divide the dough in half (about 11 oz/312 g each). Spoon into two plastic bags. Hold either side of the bag opening and alternate using the heel of your hand and your knuckles to knead and press the mixture, from the outside of the bad, until most of the mixture holds together in one piece. Repeat for the second crust.
Cut open each bag and empty the dough onto a large sheet of plastic wrap.
Use the plastic wrap to finish kneading together the dough just until it feels slightly stretchy when pulled.
Flatten each dough into a disk. Wrap in plastic wrap and refrigerate for 45 minutes or up to 2 days.
Remove the dough for the bottom crust from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.
Starting from the center and moving outward, roll the dough to 1/8-inch thick on two overlapping pieces of plastic wrap, 12 inches in diameter, or large enough to line the bottom of the pie plate and extend slightly past the edge of the rim. (I used a tapered rolling pin to prevent the edges from becoming too thin.) Two or three times during rolling, flip the dough over and lift off of the plastic wrap to prevent it from creasing the dough.
Transfer the dough to the pie plate, easing it into place. If necessary, trim the edge almost even with the edge of the plate. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
For the Apple Filling:
2 1/2 pounds baking apples (about 6 medium/8 cups sliced/2 pounds sliced/ 907 g sliced) such as Macoun, Cortland, Jonathan, Winesap, Golden Delicious, Pink Lady, or Granny Smith (I love to use a blend of different types)
1 T freshly squeezed lemon juice
1/4 cup, firmly packed (1.9 oz/54 g) light brown Muscovado sugar or dark brown sugar
1/4 cup (1.8 oz/50 g) granulated sugar (can add up to an additional 1/4 cup if apples are very tart)
1 tsp ground cinnamon (can add 1/4 tsp to 3/4 tsp if using strong specialty cinnamon)
1/4 tsp freshly grated nutmeg
1/4 tsp fine sea salt
1/2 cup (118 ml/4.3 oz/122 g) unpasteurized apple cider, unsweetened
1/2 T (5 g) cornstarch (for the apple cider)
2 T (1 oz/28 g) unsalted butter
1 T plus 1 tsp (12 g) cornstarch (for the apples)
Peel the apples and slice them in half. Use a melon baller to remove the cores and a small short knife to cut away any remaining peel. Slice the apples 1/4 inch thick. Toss them with the lemon juice.
In a large bowl, mix together the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Add the apple and toss to coat them with the sugar mixture. Let the apples macerate at room temperature for 30 minutes or up to 3 hours.
In a small saucepan, stir together the apple cider and the 1/2 T of cornstarch. Bring the mixture to a boil, stirring constantly. It will become very thick. Scrape it into a small bowl, cover tightly, and set it aside.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
Transfer this liquid to a 4+ cup microwavable measure with a spout that has been lightly coated with nonstick cooking spray. Add the butter and microwave for about 6 to 7 minutes until reduced to about 1/3 cup (3.1 oz/88 g). It will be syrupy and lightly caramelized. Watch carefully to prevent burning. (Alternatively, reduce the liquid in a saucepan, preferably nonstick, over medium-high heat. Swirl but do not stir it.)
Transfer the apples to a large bowl and toss them with the 1 T plus 1 tsp of cornstarch until all traces of it have disappeared.
Pour the reduced syrup over the apples, tossing gently. (Do not be concerned if the syrup hardens on contact with the apples; it will dissolve during baking.)
Scrape in the thickened apple cider and again toss gently to mix it in.
Spoon the apples into the dough-lined pie plate.
To Complete the Pie:
Moisten the border of the bottom crust by brushing it lightly with water.
Roll out the dough for the top crust to a diameter of 12 inches.
Place the top crust over the apple filling. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using your forefinger and thumb or a fork, and use a small sharp knife to make 5 evenly (I tried!) spaced 2-inch slashes in the top crust, starting about 1 inch from the center and radiating toward the edge.
Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the dough.
45 minutes or longer before baking, set an oven rack at the lowest level and place a baking stone or baking sheet on it. Cover with non-stick aluminum foil. Preheat the oven to 425 degrees (convection).
Place a foil or silicone ring over the edge of the pie crust to protect from over browning. Set the pie on the foil-covered baking stone or sheet. Bake for 20 minutes. Rotate pie.
Continue baking for 20 to 35 minutes, or until juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small knife is inserted through a slash.
Cool on a wire rack for at least 4 hours before cutting. Serve warm or at room temperature.
Store at room temperature, 2 days; refrigerated, 4 days.
I love special breakfasts!! I served this gorgeous giant apple pancake with pure maple syrup, but included the recipe for the special Apple Cider Syrup below. This recipe is from The North Shire Lodge in Manchester, Vermont via Bon Appetit. Lovely!
Yield: Serves 4
For the Dutch Baby:
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar
pure maple syrup or apple cider syrup (recipe follows), for serving
Preheat oven to 425° (convection).
Whisk eggs, milk, flour, vanilla, salt, and ½ teaspoon cinnamon in a medium bowl until smooth.
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat.
Add apple and sprinkle with brown sugar and remaining ½ teaspoon cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
Wipe out skillet and heat in oven until very hot, 8–10 minutes.
Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Serve drizzled with maple syrup or apple cider syrup.
For the Apple Cider Syrup:
4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
Do Ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!
I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!
1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
1 1/2 cups almond flour
freshly ground black pepper
extra-virgin olive oil
4 garlic cloves, sliced
3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
freshly grated nutmeg
2 ounces brandy or bourbon
4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)
Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
Dredge the pork in the almond flour, allowing excess to fall off.
Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.