Caramel Apple Ring
Ingredients
Apple Cinnamon Filling
- 3 large cooking apples, peeled, cored and chopped
- 2-1/2 tablespoons all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter or margarine
- 1/4 cup Crown® Lily White® Corn Syrup
- 2 tablespoons ground cinnamon
Dough
- 3 to 3-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup butter or margarine
- 1/2 cup prepared caramel topping
PRODUCTS
Instructions
- For Apple Cinnamon Filling: Combine apples, flour, brown sugar, butter and corn syrup in a saucepan. Bring to boil over medium-high heat. Cooke 3 minutes, stirring constantly. Reduce heat to medium-low; cook 10 minutes, stirring frequently until thick. Stir in cinnamon and set aside to cool completely.
- For Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electic mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Roll dough to 20 X 12-inch rectangle; spread evenly with Apple Cinnamon Filling.
- Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; join ends together to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Preheat oven to 350°F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool slightly on wire rack. Drizzle with caramel topping; serve warm.
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