Brooklyn Boro

5 things to make with fresh-picked apples (other than apple pie)

September 26, 2019 Meaghan McGoldrick
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October, almost upon us, offers many great pleasures. Sweater weather. Halloween. Season Four of Riverdale. But the sweetest of October pleasures (and our personal favorite) is apple season.

We rang in the most wonderful time of the year by asking a bunch of Brooklyn bakers for their favorite apple-related recipes…that aren’t apple pie. Whether you favor Fuji, Granny Smith, McIntosh, or really, any type of apple, we think you’ll want to take a big ol’ bite out of this list.

Related: 6 places to go apple picking near NYC (without a car)

1. Apple cider donuts

Image via Pexels

Brooklyn native Eileen Fitzpatrick — who spends her days in the kitchen of the borough’s esteemed Four and Twenty Blackbirds — put her pie shop’s fan-favorite Salted Caramel Apple Pie aside for our roundup’s sake, and recommended these sugary donuts with a hint of spice, instead.

INGREDIENTS 

  • 1 cup apple cider
  • 5 1/2 cups all-purpose flour, more for rolling dough
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons room temperature unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 medium tart cooking apple, peeled and diced into 1/4-inch pieces
  • Vegetable oil, for frying

DIRECTIONS

  1. Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
  2. Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and cider.
  3. Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
  4. On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Keep the “holes.”
  5. Fill a large pot or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm.

2. Apple-cinnamon ‘toastie’

Image courtesy of Aleksandr Barshtein

Fitzpatrick’s former colleague, Brooklyn baker Aleksandr Barshtein, pointed the Eagle to two fan-favorites of his current confectionery — Erin McKenna’s Bakery on New York City’s Broome Street. The shop, formerly known as Babycakes NYC, prides itself on being the world’s premier vegan, gluten-free bakery. According to Barshtein, everything in Erin McKenna’s is free of the top-eight major allergens, certified vegan, sugar-free, soy-free and kosher — including these ‘Toasties,’ which look just as delicious as the most unhealthy dessert.

INGREDIENTS:

  • 1 cup garbanzo-fava bean flour
  • 1 3/4 cups evaporated cane juice, plus more for sprinkling
  • 1/2 cup potato starch
  • 1/4 cup arrowroot
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/2 cup coconut oil, plus more for the pan and for brushing
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons pure vanilla extract
  • 1 1/4 cups hot water
  • 1 cup roasted apples (see below for bonus recipe!)

DIRECTIONS:

  1. Preheat the oven to 325°F. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
  2. In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, and the potato starch, arrowroot, baking powder, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples.
  3. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and 1/4 cup hot water. Stir until creamy.
  4. Pour the apple batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down. Sprinkle the top with evaporated cane juice. Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of oil.
  5. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted in the center comes out clean.
  6. Let the toastie stand in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled uncut toastie with plastic wrap and store at room temperature for up to 3 days.

3. Apple-cinnamon muffins

Image courtesy of Aleksandr Barshtein

Barshtein couldn’t pick just one — and we don’t blame him. He also recommended these mouth-watering muffins.

INGREDIENTS:

  • 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup coconut oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 2 tablespoons pure vanilla extract
  • 1 cup roasted apples (see below for bonus recipe!)

DIRECTIONS:

  1. Preheat the oven to 325°F. Line a standard 2-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Add 1 cup of the roasted apples and stir to distribute.
  3. Pour 1/3 cup batter into each prepared cup. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will be golden brown, and a toothpick inserted in the center will come out clean.
  4. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to three days.

4. Apple and cardamom babka

Photo courtesy of The Cloudy Kitchen

Erin Clarkson — the New Zealand-born now-Brooklyn-based baker who heads up the Cloudy Kitchen — loves this recipe because it reminds her of one of her favorite things: Swedish cinnamon rolls. “The little chunks of apple are so, so good in there with the spices,” she told the Eagle, before sending this mouth-watering recipe our way.

INGREDIENTS:

Bread Dough

  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 200g (3/4 cup plus 1 tablespoon) whole milk, lukewarm
  • 4 tablespoons (50g) sugar
  • 565g (3 3/4 cups) all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla bean paste
  • 115g (8 tablespoons) unsalted butter, at room temperature

Filling

  • 115g (1 stick) unsalted butter, at room temperature
  • 150g (3/4 cup) dark brown sugar
  • 3 teaspoons ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 medium apple, peeled, cored and finely diced

Plus: Egg wash (1 egg whisked with 1 tablespoon water) and Swedish pearl sugar to finish (optional)

DIRECTIONS:

Bread Dough

  1. In a small bowl, combine the yeast, milk and 2 tablespoons of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cardamom, cinnamon, and remaining 2 tablespoons sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry — it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
  3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
  4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 to 1 1/2 hours.

Filling and the Babka

  1. Line a baking sheet with parchment paper. Place all of the filling ingredients except for the apple in a small bowl, and mix well to combine.
  2. Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the filling mixture over the surface of the dough, then sprinkle with the chopped apple.
  3. Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour.
  4. Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video explains how). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.
  5. Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚F / 180˚C.
  6. Brush the loaves lightly with egg wash, and sprinkle with Swedish pearl sugar if desired. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚C.
  7. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

5. Salted caramel and apple babka

Photo courtesy of the Cloudy Kitchen

Clarkson thought the Eagle might also be interested in this out of control-looking salted caramel and apple babka. (She was right. We are very interested in this babka. And we think you will be, too.)

INGREDIENTS:

Brioche dough

  • 1 envelope (2 1/4 tsp) active dry yeast
  • 3/4 cup (180ml) whole milk, lukewarm
  • 4 tablespoons sugar
  • 3 3/4 cups (565g) all-purpose flour
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla bean paste
  • 90g (6 tablespoons) unsalted butter, at room temperature

Salted Caramel

  • 1 cup (200g) sugar
  • 6 tablespoons (90g) unsalted butter, cut in chunks, at room temperature
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 tablespoon flaky sea salt

Apple Filling

  • 1 kg (about 2 pounds) apples, peeled, cored, and cut into small cubes
  • 70g (4.5 tablespoons) unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract

Plus: Egg wash (1 egg whisked with 1 tablespoon water)

DIRECTIONS:

Brioche dough

  1. In a small bowl, combine the yeast, milk and 2 tablespoons of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 tablespoons sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry — it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
  3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
  4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 to 1 1/2 hours.
  5. Once the dough has risen, punch down slightly and shape into a rectangle. Wrap tightly in plastic wrap, and place on a baking sheet. Place in the freezer for 1 hour to firm up before rolling.

Salted Caramel

  1. Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in color, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely, but do not refrigerate.

Apple Filling

  1. Combine the apples, butter, brown sugar, cinnamon, salt, and vanilla in a medium sized pot. Cook over low to medium heat, stirring often, for about 10 minutes, or until the apples are tender. Transfer to a container and allow to cool.

The Babka

  1. Grease two loaf tins. Unwrap the brioche dough and transfer to a lightly floured surface. Roll the dough out to approximately 12″ x 26″ (30cm x 66cm). Spread with 7-8 tablespoons of the salted caramel, and scatter the apple filling evenly over the surface of the dough. Reserve the rest of the caramel — this will be used after baking. Starting with the long edge, roll up the dough into a tight roll. Place it seam side down. Cut The roll in half, and set half aside.
  2. Working with one half of the roll at a time, cut it lengthwise using a sharp knife. Cross one half over the other, then cross over each other 2-3 times. (This video explains how). Place in the loaf tin. Repeat with the second roll. Lightly cover the tins with plastic wrap, and place in a warm spot to prove for 45 mins to an hour, or until the dough lightly springs back when gently pressed with a finger tip.
  3. While the loaves are rising, preheat the oven to 350˚F / 180˚C. Brush lightly with egg wash. Bake for 35-40 minutes, until the loaves are golden brown and cooked through (If you are having issues working this out, a cooked internal temp for an enriched dough is about 200˚F / 95˚C).
  4. Remove from the oven and brush each loaf with about 1 tbsp of the remaining salted caramel. Serve warm. Store leftovers in an airtight container. 

BONUS: (Vegan) roasted apples

These are perfect for the toasties and the muffins — or just to make and snack on (or put on top of ice cream, dealer’s choice). If you prefer a non-vegan roasted apple, check out this Martha Stewart recipe, or scroll back up to the Cloudy Kitchen’s apple filling. Otherwise, feel free to use this one, courtesy of Erin McKenna’s Bakery.

INGREDIENTS:

  • 1 pound Granny Smith* apples, peeled, cored, and diced into 1-inch cubes
  • 1 pound Pink Lady* apples, peeled, cored, and diced into 1-inch cubes
  • 1 tablespoon ground cinnamon
  • 1/2 cup agave nectar
  • 1/4 cup fresh lemon juice

DIRECTIONS:

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.
  3. Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. (The roasted apples can be stored in an airtight container in the refrigerator for up to one week.)

*You can sub for any other apple of your eye! (See what we did there?)


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