4.5 – 2 reviews • Dessert
| Level: |
Intermediate |
| Total: |
4 hr |
| Active: |
1 hr 35 min |
| Yield: |
15 doughboys |
Ingredients
- 2 tablespoons active dry yeast
- 1 1/2 cups warm water (105 to 110 degrees F)
- 3 teaspoons granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons vegetable or canola oil
- 1 teaspoon table salt
- 1/2 cup (1 stick) butter
- 2 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch round slices
- 1 cup dark brown sugar
- 3 tablespoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/4 teaspoon table salt
- 1 tablespoon all-purpose flour
- One 7-ounce bag hard cinnamon candy
- Melted butter, for brushing
- Cinnamon sugar, for sprinkling
- Vanilla ice cream, for serving
Instructions
- For the dough: Stir together yeast, 1 cup warm water and 1 teaspoon granulated sugar to a stainless steel bowl. Whisk together and let sit for 15 to 20 minutes.
- Add flour, oil, salt, remaining 1/2 cup water, 2 teaspoons sugar and yeast mixture to a stand mixer and stir to incorporate. Mix together on medium speed until all ingredients have been mixed well, 5 to 8 minutes. Portion dough into four 1-pound pieces and place in 4 freezer bags. Freeze immediately to stop the rising process. Dough is ready to use after 30 minutes in freezer. Thaw fully before using.
- For the apple filling: Melt 7 tablespoons butter in a 4-quart pot. Add apples, brown sugar, cinnamon, nutmeg and salt. Cook over medium-low heat, stirring mixture frequently to avoid scorching, until al dente.
- Meanwhile, make a roux by melting remaining tablespoon butter in a small skillet over medium-low heat. Once butter is melted, add flour. Turn the heat to medium and cook, stirring, until golden brown. Remove from heat.
- Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool.
- For the cinnamon glaze: Place candy in a saucepan and enough water to cover. Let stand until candy has mostly dissolved, then heat mixture to a medium boil, stirring frequently. Cook until a thin syrup-like texture is achieved, about 15 minutes. (Candy mixture is extremely hot and can cause severe burns! Handle with care! If mixture is too thin, cook a little longer; if mixture is too thick, add a little more water.) Let cool and pour into a squeeze bottle.
- For the doughboy: Preheat oven to 450 degrees F.
- Roll a 5- to 6-ounce ball of thawed dough into a 4-inch square. Place 2 tablespoons apple filling in center of dough. Stretch opposite sides of dough up and pinch to seal until a rectangular “apple pillow” is made. Brush with butter, dust with cinnamon sugar and bake until golden brown, 12 to 14 minutes, Repeat with remaining dough and filling.
- Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy!
Nutrition Facts
| Serving Size |
1 of 15 servings |
| Calories |
375 |
| Total Fat |
15 g |
| Saturated Fat |
8 g |
| Carbohydrates |
58 g |
| Dietary Fiber |
5 g |
| Sugar |
26 g |
| Protein |
5 g |
| Cholesterol |
23 mg |
| Sodium |
206 mg |