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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Biga: | 2. Place all of the biga ingredients in bread machine set on dough cycle, When cycle is finished unplug, close, and set aside 8 hours (overnight). | 3. Dough: | 4. Place all of the dough ingredients in the bucket of your machine over the biga, program for Dough or Manual, and press Start. | 5. Keep an eye on the dough; scrape down the sides of the bucket, and add flour and/or water if necessary. When the kneading cycle is done, remove the dough and place the dough in a lightly oiled bowl, cover, and let it rest/rise for about 45 minutes. | 6. Take out the dough, gently deflate it by folding it in onto itself, turn it over, and place it back in the bowl. Let it continue to rise for a further 45 minutes to an hour. | 7. Optional: | 8. For a softer apple precook apples in a hot pan with melted butter till apple are softened about 8 minutes. | 9. Meanwhile: | 10. Mix the filling ingredients together, set aside. | 11. When the dough has finished rising, take it out of the bowl and place it on floured surface. | 12. Roll out the dough with a floured rolling pin, until it's a rectangle of approximately 15 x 22 inches. | 13. Spread 6 tablespoons of butter gently over the surface of the dough, leaving a good half-inch around the outside edge. Sprinkle a half a cup of brown sugar over the buttered dough, Distribute two-thirds of the apples and nut mixture on top, and gently roll up the dough, starting with a long edge. Pinch the ends and edge tightly together, to seal. | 14. Rub the remaining butter generously onto the bottom and up the sides of a 12 x 12-inch sticky bun pan (or a 9 x 13-inch rectangular pan). | 15. Sprinkle the remaining brown sugar, then layer in the remaining apples and nut mixture on the brown sugar; drizzle almond liqueur over apples. | 16. Using a serrated knife, cut the rolled-up dough into 16 pieces, and place them over the apples in the pan. For even cuts I start my first cut right down the middle then cut the middle of the cuts and so on. | 17. Cover and let rise until they're quite puffy and very tight in the pan. | 18. Preheated 350°F oven. | 19. Bake the buns for 35 to 45 minutes. | 20. When they're done, you can either leave them as is in the pan, or carefully flip them out. Either side as up! | 21. Pull apart and enjoy these finger licking good treats! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	7	ounces		0.0	0.0	0.0	0.0
pumpernickel flour rye	3	ounces		75.65	0.0	16.83	0.425
bread flour	5	ounces		0.0	0.0	0.0	0.0
bread machine yeast	1/4	teaspoon		75.65	0.0	16.83	0.425
salt	1/4	teaspoon		-	-	-	-
water	12	ounces		0.0	0.0	0.0	0.0
nonfat milk powder	1	ounce		75.65	0.0	16.83	0.425
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
bread machine yeast	1 1/2	1/2		75.65	0.0	16.83	0.425
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
salt	2 1/4	1/4		-	-	-	-
bread flour	4 - 4 1/2	cups		0.0	0.0	0.0	0.0
granny smith apple	6		peeled diced	716.88	168.2196	5.4384	2.3484
almond	1 1/2	cups	sliced	2890.68	0.0	0.0	327.0
cinnamon	1	tablespoon	ground	-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
butter	8	tablespoons	unsalted	171.0	7.857	5.343	14.4
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
walnut liqueur	1/3	cup		75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.