Category: Baking

Yield: 24 rolls

Ingredients:

Sweet Dough Ingredients

• 1080 g all-purpose flour
• 36 g instant dry yeast
• 200 g granulated sugar
• 16 g kosher salt
• 454 g whole milk,
• 200 g whole eggs, room temperature
• 150 g unsalted butter, room temperature

 

Filling Ingredients:

• 908 g honey crisp apples
• 60 g lemon juice
• 400 g light brown sugar
• 4 g ground cinnamon
• 2 g kosher salt
• 290 g Once Again Cashew Butter

 

Directions:

• Make the dough: Combine all the dough ingredients in an all-purpose mixer fitted with a dough hook. Mix on speed #1 for 3 minutes. Mix on speed #2 for 5-7 minutes or until full gluten development. Bulk ferment dough until doubled in size. Cover and rest 6-10 hours in the cooler.
• Soften the apples: Cut cored apple halves into 1/16” slices. Combine apple slices in a large bowl with enough water to cover the apples. Add lemon juice. Microwave in 2-minute intervals until apples are pliable. Drain apples, pat dry and let cool.
• Prepare the filling: Combine the brown sugar, cinnamon and salt. Set aside. Scale cashew butter.
• Make the rolls: Prepare a half sheet with a pan extender sprayed with non-stick spray. Alternately, prepare 24-3x2” baking rings sprayed with non-stick spray. Roll the dough into a rectangle measuring 12" x 36”. Spread the cashew butter over the dough, leaving a 1” border along the top 36” edge. Evenly spread the sugar mixture over the cashew butter.
  • Cut 1.5” strips of dough perpendicular to the 36” side to yield 24 strips. Slightly overlap 4-5 apple slices horizontally on the top half of the strip, roll the dough toward the 1” border and secure. Place rolls in the prepared pan or rings.
  • Let the rolls proof until doubled in volume. Bake at 350°F in a conventional or deck oven until internal temperature reaches 190°F.