Granny-McIntosh Apple Buns

We went apple picking and while I still have not been able to crank out all the apple recipes I had lined up, I am slowly and steadily working my way through a few, one at a time.

First day after picking was these apple buns. I just couldn't wait to try them! The recipe was one without a picture in the book, so I read through and envisioned a kind of apple-stuffed croissant sweet roll. My vision was about right except I was thinking of something about fist-sized, not these monsters the size of my entire arm!But there was no complaining when I served them warm for afternoon snack, and the next morning for breakfast. Fall is the best for baking, and it's hard to beat something with fresh apples in it.Granny-McIntosh Apple Buns
Dough:
1 1/2 cups warm water (100-110 degrees)
5 tsp rapid-rise yeast
5 to 7 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup sugar
2 tsp vanilla extract
3 large eggs
1 tsp salt

Filling:
6 to 8 McIntosh apples, peeled and thinly sliced
2 large unpeeled Granny Smith apples, shredded
1/2 cup unsalted butter, softened and cut into small pieces
1/2 generous cup sugar
1 tsp ground cinnamon or pumpkin pie spice

Finishing Touches:
2 large eggs
Pinch sugar

Cinnamon Fondant:
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/4 to 3/4 tsp ground cinnamon
Water, as required, to make a thick glaze

1. Line baking sheets with parchment or silpat.

2. In a mixer bowl, hand-whisk water and yeast and a pinch of sugar and let stand 2 to 3 minutes. Add 1 cup flour and blend and then add butter, sugar, vanilla, eggs, salt and then most of remaining flour. Mix and knead with dough hook on lowest speed 5 to 8 minutes, adding more flour as necessary to make a soft dough.

3. Remove dough hook and place dough in a well-greased bowl. Cover with sprayed plastic wrap and let rise 40 to 50 minutes or until doubled.

4. Meanwhile, prepare apples and have other filling ingredients nearby. Whisk eggs and pinch of sugar in a small bowl for egg wash.

5. Turn out dough onto a lightly floured work surface and gently deflate. Roll out to a 22-inch circle. Deposit pieces of butter all over dough's surface. Scatter sliced apples over dough. Top with sugar and cinnamon (or pumpkin pie spice) and then scatter shredded appple on top. Cut into 12 to 16 wedges (pizza cutter works great for this.) Stretching each wedge slightly, roll up each wedge into a crescent, starting at wide end. If apples leak out, just stuff them back in.

6. Place on prepared baking sheets, brush each crescent bun with egg wash and cover loosely with plastic wrap. Let rise 30 to 45 minutes or until almost doubled.

7. Preheat oven to 350. Bake until golden brown, 35 to 45 minutes.

8. For cinnamon fondant, whisk ingredients in a small bowl until smooth and soft. Smear fondant on buns with a flat spatula, skimming (or licking!) away excess.

Recipe from A Passion for Baking by Marcy Goldman