Apple-Pecan Breakfast Buns |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
|
|