Fall Dessert: Sweet Caramel Apple Fantans Recipe

Now that school has settled in we can safely say that the fall season is right around the corner.  And what better way to invite that fall season into your home than through the kitchen, with a delicious fall dessert recipe.  The Sweet Caramel Apple Fantans recipe is one recipe that will become a beloved family classic in your household.  You will get the sweet tender taste of the apples glazed with sugary caramel sauce all wrapped in a cinnamon dough, what’s better than that?  So take some time and create this dessert for your family to Fall in love with today.

Fall Dessert: Sweet Caramel Apple Fantans

Sweet Caramel Apple Fantans

Image via:  Southern Living

Servings: 1 Dozen
Prep Time: 50 min.
Total Time: 2 hours and 45 min

Ingredients

For the Dough:

1 cup of Warm Water
1 (1/4 oz.) of Envelope Active Dry Yeast
1 teaspoon of Granulated Sugar
1 Large Egg
¼ cup Granulated Sugar
¼ cup of Butter, melted
1 teaspoon of Salt
1 ½ -2 cups of Bread Flour
1 ½ cups of Whole Wheat Flour
All-Purpose Flour

For the Filling:

9 tablespoons of Butter, softened and divided
3 cups of Peeled and Diced Braeburn Apples (about 3 whole apples)
½ cup of Golden Raisins
¼ cup of firmly packed Light Brown Sugar
¾ cup of Granulated Sugar
1 tablespoon of Ground Cinnamon
¾ cup of Chopped Toasted Pecans

For the Glaze:

1/3 cup of Butter
1/3 cup of firmly packed Light Brown Sugar

Raw dough in the Muffin Tin

Image via:  Tablespoon-Girl Who Ate Everything

Directions

For the Dough:

1. First take the dry yeast, warm water and teaspoon of granulated sugar and combine them in a bowl with a powerful electric stand mixer; let it stand and mix for about 5 minutes.
2. Then stir in the large egg, the ¼ cup of granulated sugar, butter and salt; plus the 1 ½ cups of bread flour. Beat the new additions with the previous mixture at a medium pace with the paddle attachment for about a 1 minute or until the mixture has become smooth.
3. Now, you are going to want to gradually beat in the whole wheat flour and enough of the remaining bread flour to create a soft enough dough to knead.
4. Take some all-purpose flour and sprinkle it over a flat surface, then turn the dough mixture onto to it and knead it until the dough is smooth and elastic which should take about 6-8 minutes. (If you need more flour, feel free to sprinkle as much as needed during this process.)
5. Place the new dough into a lightly greased large bowl then turn it to grease the top of the dough as well then place a plastic wrap on the top of the bowl and let the dough rise in a warm area (preferably 85 degrees F). It will probably take about 45-55 minutes or until the dough has doubled in size. The area should be free from drafts as well.

For the Filling:

1. In a large skillet, melt the 1 tablespoon of butter over a medium heat. Once the butter has melted add in the apples, golden raisins and the ¼ cup of brown sugar. Let the new mixture sauté for about 4-5 minutes or until the apples have become a crisp-tender. Then let the mixture cool completely for about 30 minutes.
2. Return to the dough and take it out of the bowl, once again on a lightly floured surface place the dough and start punching the dough down. Then with a rolling pin that has been dusted with flour, and use it to roll out 20”-X 12”- inch rectangle. Then spread the remaining 8 tablespoons of the softened butter over the dough.
3. Stir together the ¾ cup of granulated sugar and cinnamon; then sprinkle the mixture over the butter and top it with pecans and the apple mixture.
4. Begin to cut the dough into 5 (12”-X 4”- inch) strips, then stack them on top of each other, don’t worry if they aren’t perfect but make sure that the pecan or apple pieces are tucked away between the layers.
5. Take the stacked strips and cut them into 6 (4”-X2”- inch) rectangles, then cut each rectangle in half crosswise to form 12 (2-inch) squares. Then take the stacked squares with the cut sides up and place each square stack into each cup of a 12 cup muffin pan.
6. Cover the pan loosely with a plastic wrap, and let the dough rise again in a warm area 85 degree F, free from drafts for about 45 minutes to 1 hour or until the rolls rise about ¾ inch above the rim of the pan.
7. Preheat your oven to 375 degrees F and bake the rolls for about 18-20 minutes or until it is deep golden brown. Then take out of the oven and let them cool for about 5 minutes on a wire rack. After cooling period as finished remove the rolls from the pan to the wire rack.

For the Glaze:

1. In a 1-qt. heavy saucepan, bring 1/3 cup of butter and brown sugar to a boil for 1 minute over a medium heat. Be sure that you stir it constantly. Then remove it from the heat and drizzle it over the top of the warm rolls.  Then place the apple fantans on a plate and serve your fall dessert recipe.

With the Fall season under-way, invite it into your home from the place that everyone enjoys- the kitchen.  A recipe can always be a way to bring the family together and enjoy food.  Most people love desserts, something about the sweet tastes that they bring makes one just go crazy.  The Sweet Caramel Apple Fantan Fall dessert recipe, is one that will do just that in all of the right ways.  So what are you waiting for get up and get to baking this dish for your family to love.  Also, Stagetecture readers, do you have any fall recipes that you bake to help bring in the season if so we’d love to hear about them?

For more dessert ideas on Stagetecture, click here.