Timma Wilson's Recipe

Apple - Pecan Breakfast Buns

Category: Breakfast

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup (1/8 lb.) butter, chilled, plus
1/2 cup (1/4 lb.)
3/4 cup milk
2 tablespoons light corn syrup
3/4 cup firmly packed brown sugar
11/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
2 Granny Smith apples (about 12 oz. total)
1/3 cup raisins

Preheat oven to 375°. In a large bowl, whisk together flour, sugar,
baking powder, salt, and lemon peel. Cut the 1/4 cup chilled butter into
1/4-inch pieces. With a pastry blender or your fingers, cut or rub butter
into flour mixture until it resembles coarse meal. Pour in milk all at once;
stir just until combined. Cover with plastic wrap and chill until cool, 10
to 15 minutes.
Meanwhile, in a 11/2- to 2-quart pan over medium-low heat, melt remaining
1/2 cup butter. Stir in com syrup, brown sugar, cinnamon, and nutmeg. Pour
mixture into the bottom of an 8- by 8-inch baking pan. Sprinkle pecans
evenly over mixture. Peel and core apples and slice as thinly as possible.
Turn dough onto a lightly floured surface. Knead about 15 times, adding
just enough flour to keep dough from sticking. With a floured rolling pin,
roll dough into a 12-inch square.
Distribute apple slices and raisins over dough, leaving a I-inch border
along top edge. Working from the bot­ tom, roll up dough, squeezing as you
go; pinch edge to seal. Cut roll cross­ wise into 9 slices. Lay slices flat
over syrup and pecans in pan.
Bake until rolls are golden brown, about 30 minutes. Invert a platter
over pan and, holding both tightly together, invert again. Lift off pan and
let rolls cool about 15 minutes. Serve warm.
MAKES: 12 servings