This recipe makes twelve individual pastries, each one looking like it came from a real bakery case, finished with a sweet glaze once they cool.
INGREDIENTS
For this recipe you need: Bread flour, Milk, Greek yogurt, Egg, Sugar, Yeast, Butter, Granny smith apples, Brown sugar, Maple syrup, Cinnamon, Allspice, Nutmeg, Cornstarch, Vanilla
Into the bowl of a stand mixer, add all the dough ingredients. Mix on speed 2 for 12 to 15 minutes, until the dough is smooth and very slightly sticky.
STEP 1: MAKE THE DOUGH
Divide the dough into 12 equal portions, about 75 to 80 grams each.
STEP 2: PORTION THE DOUGH
Place the dough balls onto a parchment-lined, lightly sprayed baking sheet. Loosely cover with plastic and proof for 1 to 1.5 hours, until doubled in size.
STEP 3: FIRST RISE
In a large skillet, melt the butter. Add the apples, brown sugar, maple syrup, and spices. Turn to low heat and stir in the slurry, cooking for 1 more minute.
STEP 4: MAKE THE FILLING
Once the dough has doubled in size, roll each ball into a circle about 7 to 8 inches across.
STEP 5: ROLL OUT THE DOUGH
Add 2 ounces of the cooled apple filling to the bottom half of the dough circle.
STEP 6: ADD THE FILLING
Fold in half to create a half circle shape and lightly press to seal the edges shut.
STEP 7: FOLD AND SEAL
Lay a chopstick down the center of the dough.
STEP 8: SET UP THE CHOPSTICK
Cut each side of the dough up to the chopstick into 5 strips lengthwise.
STEP 9: CUT THE STRIPS
Braid the strands over the chopstick.
STEP 10: BRAID
Tuck the ends in and gently remove the chopstick. Repeat this process for each dough portion to create the 12 pastries.
STEP 11: FINISH SHAPING
Place each finished pastry back on the parchment tray. Preheat the oven to 350°F. Loosely cover each tray with plastic and allow to final proof until doubled in size.
STEP 12: SECOND RISE
Egg wash each pastry and bake for 20 to 25 minutes, until golden brown.
STEP 13: BAKE
Once the pastries come out of the oven, allow to cool for 5 to 10 minutes before finishing with a sweet glaze drizzle.
STEP 14: COOL AND GLAZE
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