Monday, August 31, 2009

How to Make Carmel Apple Sticky Buns (Novice Style)

So, I am in love with the Pioneer Woman website. She appeals to me from her witty sense of humor to her cooking abilities to her photography skills. A couple of weeks ago she posted a recipe for Carmel Apple Sticky Buns. Mmmmmmmm!
I checked out her recipe and my buns were screaming of her buns, so I had to at least check it out. This is in no way to copy what the Pioneer Woman has posted. This is Suzanne, a novice, a beginner, an average Joe showing the world what happens when I try to pretend for a few hours that I have the same talents as PW. Or at least testing out a recipe posted on the Internet.
So here is the sad attempt and instructions to share the joy and saddle bags I endure.

Combine milk, sugar and oil in a pan. Heat up on medium heat until just before bubbling (do not bubble). At first sight of bubble, turn off the heat and allow the mixture to sit for 45 minutes to an hour. During that time, you can do whatever you like, I went down on my treadmill and walked 2.5 miles for the guilt I was feeling for wanting to eat this tasty treat. Counter productive? Yes!! Thanks for asking! JERK!

After your first wait, add the yeast to the luke warm mixture. Once the yeast is happy and settled after a minute or so, add the 4 cups of flour. Mix it together. Cover the pan and set aside for another hour. Again, do something productive, like another 2.5 miles on the treadmill. Once you get to the butter part, you will understand why I hit the treadmill for so long.

After the hour, your dough should have risen. I was an idiot and forgot to COVER the dang thing and this is my theory why my dough only rose to half the size. Oh well, I've never done this before and working with Yeast, made me nervous! Once the dough has risen add another 1/2 cup of flower, salt, baking soda and baking powder. Mix it ALL together and set aside.

For me, I set aside and said a little prayer thanking that my dough had a little rise to it and asking for what I was to prepare would not poison anyone, like the last meal I made.

Here comes the caramel topping. Now you will see why I hit the treadmill.
Melt one stick of butter (its only the beginning of the butter) in a sauce pan.

Add brown sugar, corn syrup, cream and apple juice. The winner I am did not have apple juice, so I kung fu-ed an apple in my magic bullet and then squeezed the juice from the apples remains. It was quite violent, but served my purpose. Allow this sauce of sin to melt over a low heat until it is combined. The allow it to boil for a few seconds, and then remove it from the heat. Set this aside.

Go back to your bread dough and roll out half the dough into a large rectangle. Pour on half the melted butter (which is half of a cube and a half of butter, oh dear!), half the sugar, and half the cinnamon. Again, if you are a winner like me and realize that your cinnamon is out after you start cooking the recipe, you proceed to call your next door neighbor and plead to borrow her cinnamon. Roll into a long roll, then slice into 1 inch rolls. Spray a 9 inch pan with cooking spray to prepare to assemble. If you don't have a 9 inch pan, find whatever you can in your cave of pans. Look back deep, you will be surprised what you do find back there.

Next, peel off the skin of an apple with a potato peeler. When PW did this, she made a nice circular pattern around the apple. Me, the level 0 cooker that I am, was proud of my bits and pieces of apple skin I managed to slice off. Yeah, it takes talent or skill or something to be able to do it like me. One day, if you practice hard, you'll get it. Once the apple is peeled, dice the apple into small pieces.

Pour in half the caramel topping into the sprayed pan and sprinkle the diced apples over the top.

Arrange the slice rolls all over the pan. Try not to eat the dough uncooked, you loose a lot of pieces that way. Dang it! Allow to rise 20-30 minutes. Go 30 if you live close to me. Bake at 375 degrees for 30-35 minutes, covered in foil for the first 25 minutes. Again, if you roll like I do and forgot to buy foil, send your daughter over to a different neighbor for "foy-yell" because you like living on the edge and this is how we roll. We bother neighbors for our mistakes. My cooking time actually went up to 40 minutes. Not sure if being in the altitude I am, but it took longer than what is suggested. Repeat with other half of dough if desired, or save the dough in the fridge for another use.

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

And there you have it!! Even an amateur like me can bake and it turned out pretty good.
Caramel Apple Sticky Buns

2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups flour
1/2 cup flour
2 teaspoons salt
Scant 1/2 teaspoon baking soda
Heaping 1/2 teaspoon baking powder
3/4 cup melted butter
3/4 cup sugar
4 tablespoons ground cinnamon
Caramel Topping:
1 stick regular/salted butter
1 1/2 cups packed brown sugar
1 tablespoon dark brown corn syrup
2 tablespoons cream
2 tablespoons apple brandy OR apple juice (optional)
1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.
To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with other half of dough if desired, or save dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.


Cherie said...

Good job Suzanne - they look so YUMMY!!
I love PW too - she rocks and has great recipes.

Ann Marie said...

You go girl! Being Domestic and all!~~

I think I am one of the only bloggers in the world that never caught on the Pioneer woman bandwagon. I think I have only read one post of hers in my life..

I'm glad you read and like her so you can share her recipes! They look yummy!!!

Kristen said...

Those were so yummy! Thanks for sharing.

Mackenzie said...

I love that you are channeling PW. She rocks.

Notre Folle Vie said...

Wow! They look amazing and so yummy. Thanks for the recipe, I think I will try it sometime this fall for breakfast or something.

Atherley Crack Ups said...

yUmMy!!! what was that? a knock at my door?

Heather said...

Way to go girl! Those look super yummy!

You crack me up with the treadmill part! LOL!


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