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Spiced Apple & Walnut Pull Apart Bruffins

You will need tulip muffin liners for this recipe 2 3/4 to 4 inch sides & a 2 inch base. 
Prep Time4 hours
Cook Time30 minutes
Total Time4 hours 30 minutes
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

APPLE SPICE FILLING
  • 4 medium apples, peeled, cored & finely diced (4 cups)
  • 1/4 cup waer
  • 1 cup packed dark brown sugar
  • 2 teaspoons apple pie spice
  • 1/2 cup softened butter
  • 1 teaspoon vanilla extract
  • pinch of salt
STARTER
  • 3/4 cup whole milk
  • 2 1/4 teaspooons active dry yeast
  • 3/4 cup unbleached all-purpose flour (plain flour)
  • 3 tablespoons granulated sugar
DOUGH
  • 4 large eggs
  • 3 cups unbleached all-purpose flour (plain flour)
  • 1 1/2 teaspoons salt (I use sea salt)
  • 1/2 cup softened butter
WALNUT STREUSEL TOPPING
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon apple pie spice
  • pinch of salt
  • 1/3 cup softened butter
  • 1 cup walnuts, coarsely chopped
BOURBON CARAMEL GLAZE
  • 1/3 cup packed dark brown sugar
  • 1/3 cup butter
  • 1/3 cup heavy cream (whipping cream)
  • 3 tablespoons bourbon
  • 2 cups powered sugar, approximately

Instructions

To make the apple spice filling

  • Toss apple & water together in a large frying pan. Cook, uncovered, over medium-high heat for 5 to 10 minutes, stirring occasionally, until the apple is softened but still holding its shape. Drain & discard any residual liquid from apple & scrape apple into a bowl; chill for 1 to 2 hours or until completely cool - stirring occasionally will help cool the mixture down faster.   
  • Combine sugar, spice, soft butter & vanilla in a medium bowl & stir until well combined. Cover & set aside. 

To make the starter:

  • Heat the milk in a small saucepan or in the microwave in a microwave-safe jug until warm – no warmer than 85F/29C, use a candy thermometer. (Too hot milk can kill the yeast, too cold & it won’t activate.) Combine milk & yeast in a large bowl of an electric stand mixer using the dough hook attachment*. Let stand for 5 minutes – the mixture will froth & bubbles will appear on the surface. 
  • Add 3/4 cup of flour & the sugar; beat for 1 to 2 minutes or until thoroughly combined, scraping the side of the bowl with a spatula. Let stand at room temperature for 30 minutes - bubbles will form over the surface of the mixture. 

To make the dough:

  • Add the eggs to the yeast mixture & beat until well combined. Add 2 1/2 cups of flour & salt. Mix for 4 minutes on medium setting, scraping the dough down a few times. 
  • Add the butter, 2 tablespoons at a time. (It’s important the butter is soft or it won’t incorporate thoroughly.) Continue kneading with the dough hook, scraping the bowl down a few times, for about 5 minutes until the dough is smooth & shiny. If dough is too sticky, add a little more of the remaining 1/2 cup of flour, a couple of tablespoons at a time. Grease a large, clean bowl. Scrape the dough onto a lightly floured, smooth surface & knead until smooth. Shape the dough into a round & place into the greased bowl. Cover the bowl with plastic wrap & let rise in a warm place for 2 hours
  • Punch the dough down lightly & fold it over itself four or five times, leaving the dough in the bowl. Shape into a round, cover the bowl with plastic wrap & let rise in a warm place for 45 minutes. 
  • Line a 12-hole muffin pan with tulip muffin liners (it’s important to use the tall pointy liners as shown in the photographs). Link in post.
  • Combine the apple & the brown sugar mixture until thoroughly mixed. 
  • Shape the dough into 12 balls of equal size on a lightly floured surface (I use a scale for this – weigh the dough & divide by 12. It’s usually 3 oz, approximately, per ball). 
  • Roll out a ball onto a lightly floured surface until 3 1/2 x 5 inch rectangle with a short side towards you. Spread about 2 heaping tablespoons of apple mixture over dough, leaving a 1/2-inch border at the top. Roll up firmly from the short end closest to you to form a log. Cut each log into 5 equal pieces & place into a muffin liner in a haphazard way. Repeat with remaining dough balls & filling. 

To make the walnut streusel topping:

  • Combine flour, sugar, spice & salt in a medium bowl. Rub in butter until the consistency of wet sand; stir in walnuts. Sprinkle over the top of each bruffin. Let bruffins stand in a warm place, uncovered, for 20 minutes or until risen. 
  • Preheat oven to 375F. Cook bruffins for 25 to 30 minutes until golden & cooked when a skewer inserted in center comes out clean. Let stand in pan 2 to 3 minutes before carefully removing to a wire rack. 

To make the bourbon caramel glaze:

  • Combine brown sugar, butter, cream & bourbon in a medium saucepan over medium heat: stir until butter is melted & sugar is dissolved. Bring to a boil & boil for 2 minutes without stirring. Remove from heat & whisk in powered sugar, 1/2 cup at a time until the glaze is smooth & the consistency of thick honey. 
  • Drizzle warm glaze over warm bruffins & let stand until the glaze is set. Bruffins are best served warm. Warm in the microwave for 10 to 20 seconds (depends on the power of your microwave) until warm. 
  • Once cooled, you can wrap bruffins individually in plastic wrap & store in a resealable bag & freeze. Thaw at room temperature or 1 – 2 minutes in the microwave
  • *If you don’t have an electric stand mixer, never fear – mix the dough by hand: Place the milk & yeast into a large bowl & stir with a fork, then follow along with the recipe kneading with your hands where the recipe indicates to use a stand mixer.