A helpful how-to video
Caramel Apple Twists
I’m always excited to share the recipes I create, but these Caramel Apple Twists have got be one of my top 5 recipes I’m most proud of!
Here’s why: The dough is soft and fluffy, despite only needing 30 minutes of rising. The filling is packed full of bits of apple mixed with a caramel sauce, then topped with a maple glaze. Did I mention the happy accident where the filling leaks out while baking, leaving the bottoms caramelized and crispy? It is DIVINE! And unlike most cinnamon roll recipes, it takes less than an hour. No more waking up at the crack of dawn to have freshly-baked goods on special occasions!
- 8 Servings
- Prep time: 1 Hours|Cook time: 12 Minutes|Total time: 1 Hours 12 Minutes
- 1. Mix the 2 1/4 tsp of yeast, 3/4 cup of warm water, and 2 tsp sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy. Then add the 1/4 cup oil, 1 tsp Maple extract, 1 tsp cinnamon, and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2 1/4- 2 1/2 cups of flour, until no longer sticky. Run the stand mixer on high for about 5 minutes, or knead for 10 minutes on a lightly floured countertop if you prefer to do it by hand. Cover the dough and let rise in a warm environment for about 30 minutes.
- 2. While the dough rises, prepare your caramel apple filling. On medium heat, pour 1 1/2 cups of brown sugar and 1/4 cup of water in a small saucepan on your stovetop. Leave it undisturbed for 5 minutes. I would recommend timing this, to make sure you don’t lose track and forget about it. After 5 minutes, add in your 2 finely chopped and peeled apples and give it a quick stir, then let it sit for about 5 more minutes. Then add in the 1/3 cup of heavy cream and 1 tsp of cinnamon and stir. Let it simmer for 5-7 minutes on medium heat, until it thickens, stirring occasionally. Keep in mind that it will thicken once it cools.
- After the dough has doubled and the filling is ready, roll out your dough into a large rectangle and fairly thin, but still not so thin it’s hard to handle
- In the center of the dough, spread out your filling, so there are three parts that are split equally into 1/3 sections. Fold in the sides over the filling, stretching it to reach the corners if need be. Trim off the ends to straighten it up a bit, then cut into 8 sections. With each portion, cut it in half again, but leave about 1/2 inch still attached at the top so it’s easier to twist them. Now twist the two strands around each other, and tie it into a very loose knot.
- Place on a baking sheet lined with parchment paper or a silicone mat, making sure to spray with cooking spray as well. Repeat with each remaining piece of dough. Cover and let rest for 10 minutes.
- Preheat your oven to 400 degrees. Once preheated and the dough has finished resting, place in the oven and let them cook for 10-12 minutes, until a very light, golden brown on top.
- While they bake, quickly prepare the glaze. Whisk together the 1 1/4 cup powdered sugar, 1 tsp Maple extract, and 1/4 cup + 1 Tbsp Milk until there’s little to no chunks of powdered sugar.
- As soon as the twists come out of the oven, transfer them onto a cooling rack. If they seem to have leaked some of the filling out onto the pan, don’t panic! That will seep into the bottom and caramelize them. Then move that rack back over to the pan they baked on. Now slowly pour the maple glaze over the twists. Let it sit for about 10 minutes before digging in. Store the leftovers, (if there are any!) in an air-tight container in the refrigerator, and microwave for 15 seconds to heat back up. Enjoy!
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