Recipe courtesy of The Folded Pizza Pie
The Folded Pizza Pie Apple Doughboy with Cinnamon Glaze
- Level: Intermediate
- Yield: 15 doughboys
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 375
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 5
- Cholesterol
- 23
- Sodium
- 206
- Total: 4 hr (includes freezing, thawing and cooling time)
- Active: 1 hr 35 min
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- 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.
- 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.
- 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.
- 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.
- Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool.
- 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.
- For the doughboy: Preheat oven to 450 degrees F.
- 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.
- Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy!