Recipe courtesy of The Folded Pizza Pie

The Folded Pizza Pie Apple Doughboy with Cinnamon Glaze

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  • Level: Intermediate
  • Total: 4 hr (includes freezing, thawing and cooling time)
  • Active: 1 hr 35 min
  • Yield: 15 doughboys
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Ingredients

Dough:

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 

Apple Filling:

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

Cinnamon Glaze:

One 7-ounce bag hard cinnamon candy

Doughboy:

Melted butter, for brushing

Cinnamon sugar, for sprinkling

Vanilla ice cream, for serving

Directions

Special equipment:
a squeeze bottle
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool.
  6. 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.
  7. For the doughboy: Preheat oven to 450 degrees F.
  8. 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.
  9. Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy!