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Caramel Apple Sticky Buns, THM E

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Servings 12
Author Glenda Groff

Ingredients

  • Dough:
  • 1 cup active sourdough starter
  • 3/4 cup water
  • 2 egg whites
  • 1 tablespoon butter melted (dairy-free use coconut oil)
  • 2 tablespoons honey
  • 1/4 cup fat free Greek Yogurt
  • 2 cups white whole wheat flour
  • 1 teaspoon vanilla
  • 1 tablespoon Vital Wheat Gluten
  • 1/3 cup King Arthur Bread Flour
  • 1 teaspoon salt
  • 1/2 teaspoon yeast optional*
  • oat fiber for dusting your work area when rolling the buns out
  • Cinnamon mixture:
  • 2 tablespoons Brown Sugar Sweetener or Gentle Sweet’
  • 1 tablespoon ground cinnamon
  • 1 tablespoon water
  • Sticky part:
  • 2 tablespoons butter (dairy-free use coconut oil)
  • 3/4 cup ChocZero Caramel syrup or any Sugar-free syrup
  • 2 cups peeled chopped apples
  • 1 1/2 teaspoons cinnamon

Instructions

  1. Mixing the dough with a mixer: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in mixer bowl. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix for 3 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours, kneading down if necessary.
  2. Mixing the dough with a Danish Dough Whisk: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in large bowl using you dough whisk. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix until you have a shaggy mass. Allow dough to rest for 1 hour. Do one set of stretch and fold…taking one side of the dough, stretching it, and folding into the center. Repeat with the other side. Allow dough to rest for an hour. Repeat the stretch and folds one more time. All the dough to ferment for a total of 6 hours counting from the time you mix it until you shape the rolls.
  3. The sticky part: heat the syrup and butter until the butter melts. Pour into the bottom of a 10 inch round pan (will fit 8 rolls) and a small 8 inch pie plate. Sprinkle the apple pieces over the sticky part. Sprinkle with cinnamon.
  4. Shaping the sticky buns: Dust your work surface with oat fiber. Gently pat the dough out until it is 1/2 in thick. You will have a rectangle approximately 15 inches by 18 inches. In a small bowl combine the Cinnamon part. Spread it carefully over the dough. Roll the dough starting with the long edge. Cut with a knife or a piece of string/dental floss works even better. Slide the string/dental floss under the roll. Cross the two edges of the floss to cut the roll. Lay the cut rolls on top of the syrup. Allow to rise until doubled.
  5. Baking the sticky buns: Preheat oven to 350 degrees F. Bake individual rolls for 22 minutes and a larger pan for 27 minutes. When rolls are baked, remove from oven. Allow to cool for 5 minutes. Invert onto a serving plate or platter. 12 sticky buns.
  6. *I add just a bit of Instant yeast to this dough. I think it just helps give a better rise.