- 12
- 55 mins
- 70 mins
Ingredients
- For the Dough:
- 1/3 cup milk
- 1/4 cup unsalted butter
- 1/4 cup water, room temperature
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- For the Filling:
- 1/3 cup lightly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 apple, diced
- 2/3 cup chopped pecans
- 1/3 cup golden raisins
- 1/3 cup caramel sauce
Preparation
Step 1
In a small saucepan, heat the milk, and butter, until it begins to steam, but not yet simmering. Remove from heat and allow to cool slightly for about 3 minutes. Add the water, sugar, and yeast, and stir.
Allow to sit for about 5 minutes to proof the yeast. The mixture should form a nice layer of foam on top. If there is no foam, you may need new yeast and will need to start over with fresh yeast.
In a large stand mixer, add the flour, salt, and cinnamon together. Pour the yeast mixture over the flour and mix until combined. Use a dough hook to knead on medium while adding the eggs one at a time, mixing well between each egg. Knead for about 5 minutes. Alternatively, you can knead with your hands on a floured surface.
Lightly grease a large bowl with oil and place the dough inside. Cover with plastic wrap and allow to rise in a warm, dry area for an hour, or doubled in size.
Deflate the dough and knead lightly with your hands for a minute. Take out your muffin tin and line with cupcake liners or lightly grease.
Mix together the brown sugar and cinnamon together until well-mixed. Cut the dough into small balls a little over a tablespoon in size. Roll each ball of dough in the sugar cinnamon mixture. and place four balls in each muffin cup. Top the balls with a mix of the apple, pecans, and raisins, How much you add is up to you, but I think more is more! (Optional: Add about a teaspoon of caramel over everything) Top with four more sugar-coated dough balls. You can wedge any remaining apples, raisins and some more pecans between the balls if you'd like (I did). Just remember to leave a few pecans to top the finished product. Sprinkle more of the cinnamon-sugar mixture over the dough. Allow to rise for another 1 - 2 hours (the longer you wait, the better they will taste). Preheat the oven to 350 degrees F while we are waiting.
Bake for about 15 minutes, or until a light golden brown. Cool, then top with caramel sauce and more pecans.