Caramel-Apple Cinnamon Buns

Dough:
3 1/4 cups (13 ounces) unbleached all-purpose flour
1/4 cup (1 1/2 ounces) potato flour
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) lukewarm milk

Filling:
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 teaspoon cinnamon
1 cup (8 ounces) peeled, grated apple (1 to 2 large apples)
1 tablespoon (1/2 ounce) lemon juice

Topping:
1/2 cup (5 ounces) caramel sauce

To make the dough:
Mix and knead all the ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough.  Cover, and let rest for 1 1/2 to 2 hours, until doubled in bulk.

To make the filling:
Combine the sugar, flour, and cinnamon.  Toss the apples with the lemon juice; combine them with the sugar mixture.

Transfer the dough to a lightly greased work surface.  Roll it into a 12"x24" rectangle.  Spread with the filling.

Starting with a long side, roll the dough into a log and seal the edge.  Cut 12 equal slices.  Place them cut-side up in standard muffin tin cups lined with lightly greased baking papers.  Cover the buns and let rise until puffy, 60 to 90 minutes.

Heat the oven to 350° F.

Bake the buns for 20 to 25 minutes, until lightly browned.  Remove from the oven.  Cool from for 10 minutes, then drizzle with caramel sauce.

Makes 12 buns.


From King Arthur Flour