Apple Almond Sticky Bun

Apple Almond Sticky Bun

This almond liqueur based sticky bun uses a pre-fermented dough that the French call a pate fermentee paired with granny smith apple slices. It's started with a bit of yeast, and allowed to work for several hours, which adds flavor and character to the bread. These are best eaten when fresh, although a few minutes in the oven the next day will bring them back almost to their freshness.

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