VegNews-Holiday_2019

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milk,^1 / 2 cup sugar, butter, and salt
and whisk until smooth, until butter
is completely melted. If mixture is
lumpy, transfer to food processor
and pulse a few times until smooth.
Remove from heat and add vanilla.
Let cool until very warm to the touch,
about 110 degrees.



  1. While mixture cools, in a 1-cup
    glass measuring cup, place warm
    water, remaining 1 tablespoon
    sugar, and yeast. Stir and set aside
    for 10 minutes. Yeast will become
    foamy, double in size, and reach
    the^3 / 4 -cup line. If it does not do so,
    the yeast is dead or water was
    not at the proper temperature, so
    repeat process for another yeast
    mixture before proceeding.

  2. In a stand mixer fitted with a whisk
    or paddle attachment, combine
    potato mixture and yeast mixture.
    Beat at medium speed for 1 minute.
    Reduce speed to low, and add 2^1 / 2
    cups flour. Beat until incorporated
    and add remaining 2^1 / 2 cups flour.
    Beat for 2 more minutes.

  3. Remove dough from mixing bowl
    (it will be somewhat wet and sticky).
    Change to a dough hook attachment
    and knead on medium speed for 7
    minutes. If you do not have a dough
    hook, place on a floured surface
    and knead by hand for about 2 more
    minutes, until dough is soft and
    pliable, adding flour as needed to
    keep dough from sticking.

  4. To a well-oiled bowl, transfer
    dough and rotate to completely coat
    in oil. This will prevent dough from
    sticking to bowl as it rises. Cover
    with a dry kitchen towel and place
    in a warm part of the kitchen. Let sit until
    doubled in volume, about 1^1 / 2 hours (see
    “Chef ’s Tip”). Remove towel and punch
    your fist into center of dough to deflate.
    Turn dough onto a floured surface, cover
    with towel, and let rest for 10 minutes.

  5. For the filling, in a skillet, melt 1
    tablespoon butter over medium heat.
    Add apple and maple syrup and sauté,
    stirring often, until very soft, about 15
    minutes. Set aside to cool.
    7. On a lightly floured surface, roll dough
    into a 13 x 20-inch rectangle. In a small
    bowl, combine brown sugar, sugar, and
    cinnamon. Brush remaining 4 tablespoons
    melted butter over the entire surface of the
    dough. Sprinkle evenly with brown sugar
    mixture and layer with cooked apples.
    8. For the streusel topping, in a medium
    bowl, combine sugar, flour, cinnamon, and
    salt. Add butter and toss with 2 forks until
    mixture appears crumbly. Sprinkle^1 / 3 of
    streusel topping over cooked apples.
    9. Lightly grease a 9 x 13-inch pan. With
    long end toward you, roll dough evenly into
    a log. With seam side down, use a sharp
    knife to cut log in half. Cut each half into
    6 equal pieces to make 12 cinnamon rolls.
    Place rolls, cut side up, into prepared pan,
    in 4 rows with 3 rolls in each row, leaving
    some space between them.
    10. Brush top of dough with milk and
    sprinkle with remaining streusel, gently
    patting down to adhere to dough. Cover
    with a dry kitchen towel and place in a


58 VegNews HOLIDAYS 2019


apple pie


cinnamon rolls

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