Apple Walnut Sticky Buns

During the fall, I visited a wonderful area known to Northern Californian’s as Apple Hill.  To my East Coast & Midwestern friends, this place isn’t exactly one location. Located off of Highway 50 it is comprised of over 50 family owned orchards, ranches and farms.  One can pick apples straight from the trees, purchase boxes of them or simply taste about anything made with fresh apples.

Some friends of mine ranted and raved about the apple donuts that are sold at many of the apple bakeries.  So when it was my turn to taste them, I was left well… a little disappointed.    I was expecting an explosion of apple flavor.   What I learned was that the only apple ingredient in the donut was apple cider…personally I could not discern any apple flavor.  While warm and sugary, they were OK, but nothing that made me want to slap my mama!   However, I did not want to be the “Debbie Downer” of the group.  So instead of making a scene, I politely ate my donut, devoured an apple fritter, chugged some warm apple cider, and thought to myself, “I certainly can make something just as good…if not better than the apple donuts served here.”

I cannot lay claim to the creating the recipe entirely myself.  My Apple Walnut Sticky Bun Recipe, although 100% inspired by my Apple Hill visit, was created by combining several recipes into one.  This recipe is quite an ambitious one to start with…it will take a lot of preparation and patience.   However, if you’re not in a rush to eat them you can split this up into 2-days and enjoy the process and success of making something completely from scratch!

In order to prepare these sticky buns, a stand mixer with a dough hook is required.  If you have not made the commitment to purchase a Kitchen Aid, or similar appliance, I cannot assure you that this recipe will turn out so well.  Actually, I would not attempt to make this dough with out one.  Until you are ready to make that purchase, you can utilize frozen bread dough found in grocery stores.  I learned this method from the Food Network’s Semi-Homemade TV show.   If you do this, you will need to allow the dough to complete the first rise and then punch it down.  Once this step is accomplished you will begin at step 5. 

For everyone else, I will reiterate that this recipe does take some time, so please be patient, plan accordingly, and remember  that the end product is worth it.  I have yet to walk into a bakery and be able to order this specific sweet breakfast treat.  So unless you are willing to pay overnight shipping fees for me to make them for you, this is the closest you will get to trying these out.  (That is until I am able to open up my own bakery.)  Until then, the aroma that fills the kitchen will be so intoxicating you won’t be able to hold back your excitement.   I hope you enjoy the process of making the sticky buns as much as I know you’ll enjoy eating them.  

Apple walnut filling and brown sugar mixture.

9.  Second Rise:  Place buns in the sticky topping pan.  Ensure they are evenly spaced to allow them to rise.  Cover pan with plastic wrap or kitchen towel.  Dough needs to sit and rise for approximately 45-60 minutes or until the dough has doubled*.  If your kitchen temperature is cool this process may take longer. 

*If you don’t have time to complete this recipe all in one day, stop here.  The dough can be covered loosely with plastic wrap and saved for the next day.   If making later for a later time,  place dough in the refrigerator or freeze.   In order to prepare next day, you can either leave the sticky buns out on the counter over night or take out dough from the refrigerator and allow to it sit for at least 2 hours before baking.  If you freeze the dough, you will need to allow it to defrost in the refrigerator overnight, then it will you will need to complete the second rise step.  

10.   Once buns have completed the second rise, bake for about 30-35 minutes or until center reaches internal temperature of 180 degrees.  Allow to cool for 5 minutes.  Run a knife along the edge to loosen the buns.  Place a platter or plate over the pan.  With oven mitts on, flip pan over to allow buns to release onto platter.  Lastly enjoy with a warm cup of coffee, definitely share them with loved ones, and if worst case scenario the first time you don’t succeed…try again.  

Apple Walnut Sticky Buns will keep for 2 days in a cake dome or an airtight container.
To reheat, either bake at 350 degrees for 7-10 minutes or warm up in microwave for 1-2 minutes. 

Don't forget to share your comments and experiences you had with this recipe.  While I have tested this out a few times in my kitchen, you may have a slight different experience or result.  Your constructive feedback will definitely help me modify the recipe to ensure others can enjoy this breakfast treat.  

Apple Walnut Sticky Buns

Recipe adapted from The Art & Soul of Baking:  Rich Breakfast Bread & Maple Pecan Sticky Buns

Dough Ingredients:

½ cup milk (heat to 110-115 degrees)

¼ cup sugar

1 ½ tsp active years or 1 1/8 tsp active instant yeast

2 ½ cups (12.5 oz) Bread flour 

½ tsp salt

1 large egg and 1 egg yolk (room temperature)

1 stick unsalted butter, softened (room temperature)

Filling Ingredients:

1 medium apple, peeled, cored, chopped (preferably Jonathon Gold or Granny Smith)

¼ tsp cinnamon 

1 T butter

2/3 cup walnuts, chopped

1/3 cup firmly packed light brown sugar

½ tsp cinnamon

½ stick butter, softened (room temperature)

Sticky Topping Ingredients:

½ stick butter

½ cup packed light brown sugar

½ cup walnuts, chopped

1.  Preparing Dough:   Make sure eggs and butter are brought to room temperature. Set aside.   Combine flour and salt into medium bowl.  Whisk together and set aside.

2.   Combine milk and sugar in the mixer bowl.  Sprinkle yeast over the top and thoroughly mix ingredients together.   Let sit for 10 minutes until the yeast is activated and either forms bubbles or becomes foamy.  This step is called proofing and ensures that the yeast is good (i.e. still alive).  If your yeast does not activate…stop here and try again.  Otherwise, your dough may not rise.  It’s better to start over here than to throw away the dough (or worse, eat a dense sticky bun).

3.   Add egg and yolk to yeast mixture and whisk by hand until well blended.  Using a rubber spatula, add in flour mixture. Attach dough hook and knead mixture on low speed for 2 minutes.  Increase speed to medium for 1 minute.  Begin adding butter 1 tablespoon at a time.   Allow each addition to be thoroughly incorporated.  Once butter has been added, decrease to medium low and continue to knead for 5 minutes until the dough no longer sticks to the sides and is soft and silky.   

4.   First Rise:  Lightly grease a bowl and add dough ball.  Brush the surface of dough with a little oil.  Cover with plastic wrap or a kitchen towel until doubled, approximately 1 ½ hours.  Once dough has doubled, punch it down.  If your kitchen temperature is cool this process may take longer. 

Sauteed Apple Filling

5.  Filling:  Place 1 tablespoon butter in a skillet. Add in chopped apples and sprinkle with 1/4 teaspoon of cinnamon.  Cook apples on medium heat until softened, about 5-10 minutes.  Allow to cool completely.

6.   Sugar mixture:  Combine butter, brown sugar, and cinnamon in a mixing bowl.  Using a stand or hand mixer, blend ingredients on medium speed for 2-3 minutes until light and fluffy. 

7.    Sticky topping:  Melt butter and add brown sugar in small sauce pan.  Mix until combined and pour warmed mixture into 10” round cake pan.  Sprinkle walnuts onto pan.  Set aside.

8.  Rolled Dough:  Roll out dough on a lightly floured surface to approximately a 10 x 16" rectangle.  Once rolled out, using a rubber spatula spread brown sugar mixture over entire surface leaving a 1 inch margin along the top.  Evenly sprinkle the apples and chopped walnuts over the dough.  Roll dough towards the top ending with the seam side down.   Depending on the size of sticky buns you desire, evenly cut dough using a sharp kitchen knife to create individual buns.  I usually cut between 6-8 pieces. 

 While the dough is rising begin making the filling and the sticky bun mixture: