Apple Almond Sticky Buns

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 7 ounces water
• 3 ounces pumpernickel flour or 3 ounces rye flour
• 5 ounces bread flour
• 1/4 teaspoon bread machine yeast
• 1/4 teaspoon salt
• 12 ounces water
• 1 ounce nonfat dry milk powder
• 2 tablespoons sugar
• 1 1/2 teaspoons bread machine yeast
• 2 tablespoons unsalted butter
• 2 1/4 teaspoons salt
• 4 -4 1/2 cups bread flour
• 6 granny smith apples, peeled and diced
• 1 1/2 cups almonds, sliced
• 1 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cardamom
• 8 tablespoons unsalted butter, softened at room temperature
• 3/4 cup brown sugar, packed
• 1/3 cup almond liqueur or 1/3 cup walnut liqueur

Recipe

• 1 biga:.
• 2 place all of the biga ingredients in bread machine set on dough cycle, when cycle is finished unplug, close, and set aside 8 hours (overnight).
• 3 dough:.
• 4 place all of the dough ingredients in the bucket of your machine over the biga, program for dough or manual, and press start.
• 5 keep an eye on the dough; scrape down the sides of the bucket, and add flour and/or water if necessary. when the kneading cycle is done, remove the dough and place the dough in a lightly oiled bowl, cover, and let it rest/rise for about 45 minutes.
• 6 take out the dough, gently deflate it by folding it in onto itself, turn it over, and place it back in the bowl. let it continue to rise for a further 45 minutes to an hour.
• 7 optional:
• 8 for a softer apple precook apples in a hot pan with melted butter till apple are softened about 8 minutes.
• 9 meanwhile:.
• 10 mix the filling ingredients together, set aside.
• 11 when the dough has finished rising, take it out of the bowl and place it on floured surface.
• 12 roll out the dough with a floured rolling pin, until it's a rectangle of approximately 15 x 22 inches.
• 13 spread 6 tablespoons of butter gently over the surface of the dough, leaving a good half-inch around the outside edge. sprinkle a half a cup of brown sugar over the buttered dough, distribute two-thirds of the apples and nut mixture on top, and gently roll up the dough, starting with a long edge. pinch the ends and edge tightly together, to seal.
• 14 rub the remaining butter generously onto the bottom and up the sides of a 12 x 12-inch sticky bun pan (or a 9 x 13-inch rectangular pan).
• 15 sprinkle the remaining brown sugar, then layer in the remaining apples and nut mixture on the brown sugar; drizzle almond liqueur over apples.
• 16 using a serrated knife, cut the rolled-up dough into 16 pieces, and place them over the apples in the pan. for even cuts i start my first cut right down the middle then cut the middle of the cuts and so on.
• 17 cover and let rise until they're quite puffy and very tight in the pan.
• 18 preheated 350°f oven.
• 19 bake the buns for 35 to 45 minutes.
• 20 when they're done, you can either leave them as is in the pan, or carefully flip them out. either side as up!
• 21 pull apart and enjoy these finger licking good treats!