Dissolve 1 packet of yeast in ? cup of warm whole milk. Add 1 cup of flour and 1 egg. Use wooden spoon to mix until a shaggy dough forms, and then add another cup of flour.
Let mixture rest at room temperature for 30-45 minutes before adding ? cup of sugar, 2 tsp kosher salt, and 4 more lightly beaten eggs.
Stir that until it just comes together. Add another cup of flour and continue stirring until a shaggy dough forms and the wooden spoon isn’t useful anymore, in which case, you have to use your hands to mix the dough.
Add the final ½ cup of flour once the mixture becomes homogeneous and knead for 10 minutes straight until a smooth silky ball of dough forms.
Turn dough out onto a work surface, cut in half, and set aside 1 half and flatten the other so we can fill it with 1 ½ sticks (12 Tbsp) of unsalted butter. Roll it around itself and knead it until it becomes an evenly incorporated but also sticky mess. Add the other half of the dough to the sticky mixture and knead for about 10 minutes until it stops sticking the the countertop.
Butter a large bowl and place dough in the bowl. Cover with plastic wrap and store in a warm place for 2 hours or until it has doubled in size.
After the dough has risen, gently deflate it by pulling the edges of the dough in towards the center around the circumference of the dough. Cover again with plastic wrap and refrigerate 4-6 hours or overnight.
Divide the dough into 18 evenly sized balls and place in a loaf pan that is buttered and lined in parchment paper. Make sure the pan is evenly filled and loosely wrap and place in a warm spot for 2-3 hours.
Brush dough with a final beaten egg, and bake at 375° for 30-40 minutes until the internal temperature is 200°
Place apple pieces, cinnamon and lemon juice in a small saucepan. Cook over low-heat for about 3 minutes, until apples start to soften. Transfer apples into a bowl and set aside to cool until ready to use.
In a bowl combine sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.
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|Serving Size: 1 (2010g)|
|Recipe Makes: 1|
|Calories from Fat: 1745 (32%)|
|Amt Per Serving||% DV|
|Total Fat 193.9g||258 %|
|Saturated Fat 46.2g||231 %|
|Monounsaturated Fat 87.8g|
|Polyunsanturated Fat 38g|
|Cholesterol 4446.6mg||1368 %|
|Sodium 3979.3mg||137 %|
|Potassium 2339.1mg||62 %|
|Total Carbohydrate 676.1g||199 %|
|Dietary Fiber 23.6g||95 %|
|Sugars, other 652.4g|
|Protein 221.8g||317 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5400
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