Apple Roll

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Adapted from “The Art of Fine Baking”

1 recipe coffee cake dough (see below)
2 tablespoons melted unsalted butter
1 1/2 cups peeled, cored, coursely chopped apples (I like honeycrisp)
1/4 cup golden raisins
1/4 cup cinnamon sugar (see note)
1 egg mixed with
1 tablespoon milk

Coffee Cake Dough
2 packages of yeast
1/2 teaspoon salt
1/4 cup sugar
1/2 cup warm milk
1/2 teaspoon vanilla
1/4 teaspoon lemon zest
3 egg yokes or 2 whole eggs
2 – 3 cups all purpose flour
1/4 cup unsalted soft butter

Make coffee cake dough:

Combine yeast with milk, sugar, salt, lemon, and vanilla in the bottom of a large mixing bowl. Allow to sit and foam up a minute. Mix in eggs. Add flour – enough to make a medium soft dough. Work in soft butter. Kneed in bowl or on table for 10 min. adding more flour if necessary. Dough has been kneeded enough when it is shiny and elastic and possibly has small blisters on the surface. Place in bowl dust top lightly with flour. Cover bowl with a towel and place in a draft free warm place (sometimes I flip the oven on its lowest setting for a minute, turn it off, and place dough in oven) to rise 45 minutes. Dough should almost double in size.

Heat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan.

Mix chopped apples with 1 tablespoon cinnamon sugar.

Punch down dough and roll into a large square or oval shape about 1/4 inch thick. Brush with melted butter. Scatter chopped apples over dough. Sprinkle with raisins. Sprinkle with cinnamon sugar (reserving about 1 tablespoon for later).

Roll dough up jelly-roll style. Fit into loaf pan.

Let rise until dough has almost doubled. Brush with egg mixture and sprinkle with remaining tablespoon of cinnamon sugar.

Bake in preheated oven about 45 minutes or until golden brown.

Makes 1 loaf

Note: Cinnamon Sugar can be made by simply combining 1 cup granulated sugar with 1 tablespoon cinnamon.

 

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Turkey Sausage with Sauteed Sweet Potatoes and Apples

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A rustic seasonal dish that combines the comforting flavors of fall and Thanksgiving. For the apples, I use granny smith which are very tart and require slightly more sugar, but any firm crisp apple may be used. The brown sugar helps brown and caramelize the apples almost like an apple pie. The original recipe from “The Art of Good Cooking” did not have sausage but I found that the saltiness balances the sweet and acidic flavors from the sweet potatoes and apples. The sausage also rounds out the dish to make it a complete lunch or small dinner.

1 teaspoon vegetable oil
1 pound sweet turkey sausage
1 1/2 – 2 sweet potatoes or yams peeled and cut in 1/2″ cubes
3 semi-tart, hard apples peeled cored and sliced 1/4″ thin and halved
1/2 stick of butter (4 tablespoons)
1/2 teaspoon lemon zest
1 tablespoon brown sugar
1/4 cup orange juice
pinch of salt
crumbled goat cheese (optional)

Heat a medium sized skillet large enought to hold all of the sausages in one layer over medium heat. Add oil. Place sausage in pan and brown on all sides and remove. Add about half the butter. When butter has melted, add sweet potatoes and sautee until crisp and tender all over

While sweet potatoes cook, heat a large skillet over medium low heat. Add remaining butter. When butter has melted, add apples, sugar, and lemon zest. Sautee for a few minutes.

Meanwhile, slice the sausage at an angle in 1-2 inch pieces.

When apples are slightly browned and dry but not quite soft, add orange juice. Add the sweet potatoes and sliced sausage to the pan. Cook until orange just evaporates and sausage is cooked through.

Serve and top with crumbled goat cheese.

Serves 4

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