Apple-Stuffed Biscuit Buns Recipe
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Category: |
Category: |
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The Filling |
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Ingredients: |
Ingredients: 1¼ c. (290 g) firmly packed light brown sugar
5 tbl. (70 g) cold salted butter, diced, plus more for greasing pan
1½ tsp. ground cinnamon
1 large (about 8 oz.) firm sweet apple (like Braeburn, Golden Delicious & Honey Crisp), peeled, cored and cut into ¼ inch cubes
parchment paper
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Directions: |
Directions:In a medium bowl, combine the brown sugar, butter and cinnamon. Using a pastry cutter or fork, cut the butter into the sugar mixture, working it in until the mixture looks like wet sand. Chill in the refrigerator while you prepare the dough. |
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The Dough |
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Ingredients: |
Ingredients: ½ c. (120 ml) buttermilk
1 large egg
3 c. (435g) all-purpose flour
1 tbl. granulated sugar
2½ tsp. baking powder
1½ tsp. kosher salt
½ tsp. baking soda
12 tbl. (1½ sticks (170 g) cold, salted butter, diced
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Directions: |
Directions:Preheat oven to 350º and set a rack to the middle position. Grease an 8x8" baking pan with a little butter and set aside.
In a small bowl, whisk together the buttermilk and egg, and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Sprinkle the butter over the flour mixture and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do.) Stop when the mixture looks like sand studded with little chunks. Add the egg mixture and stir with a fork just until the dough begins to hold together. It will look quite ragged and not fully blended, but stop there. You want to prevent the butter from melting into the dough - those little chunks will create a flakier texture once baked.
Dump the dough out onto a piece of parchment paper and knead just enough to bring it all together into a ball. Using a rolling pin and bench scraper (or spatula), roll the dough, still on parchment, into a 9x15" rectangle with straight sides. Sprinkle the brown sugar mixture over the dough, leaving a 1 inch border along one of the longer edges, for a border. Top with the apples and gently press down. Working from the long edge opposite the border, roll the dough up tightly, jelly-roll-style, using the parchment as an aid. When you reach the border, give the roll a squeeze and roll until seam side is down. Cut the roll crosswise into 9 equal buns and arrange on the prepared pan. Bake until golden brown and bubbling, 30-35 minutes. Serve warm, right from the pan. |
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Personal
Notes: |
Personal
Notes: This is especially good with a simple confectioner sugar glaze on top. It's just like a classic cinnamon bun, but with apples. Yum!
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This recipe for Apple-Stuffed Biscuit Buns is from