A different kind of sticky bun. Apple juice and cinnamon in a one-rise dough, finished with a gooey nutty caramel topping.
Yield 24buns
Ingredients
3 1/4 to 3 1/2cupsall-purpose flour, divided
1(0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1tablespoongranulated sugar
1tablespoonground cinnamon
1teaspoontable salt
3/4cupapple juice
1/2cupwater
1/4cupbutter
1largeegg
Topping:
3/4cuppacked brown sugar
1/4cupunsalted butter
2tablespoonslight corn syrup
3/4cupchopped nuts
Instructions
In stand mixer bowl, combine 1 1/4 cups flour, yeast, sugar, cinnamon and salt; mix well. In saucepan or microwave-safe dish, heat apple juice, water and butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add egg. Using paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in enough of remaining flour to make a stiff batter.
Prepare topping: In saucepan, combine brown sugar, butter and corn syrup; heat and stir until blended. Add nuts. Spoon topping into greased muffin pan cups. Spoon batter over topping. Cover; let rise in warm place until double, about 45 minutes.
Preheat oven to 375°F.
Bake for 15 to 20 minutes until golden brown. Cover pans with foil and invert onto rack. Let sit for one minute; remove pans and place on wire rack to cool.