Inspired by the Great Harvest Bread Company
Adapted from Julia Child and Martha Stewart
¼ cup water
2 ½ tsp active dry yeast
½ cup milk
¼ cup white sugar
1 large egg, at room temperature
1 tsp salt
2 ½ cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold
1. Stir together the water, milk, and half the sugar in a microwavable bowl. Microwave until just warm to the touch, about 45 seconds. Add the yeast and whisk to combine. Let stand 5 minutes, or until the mixture is foamy. Whisk in the rest of the sugar and the egg into the yeast mixture and set aside.
2. Put the flour and salt in the bowl of a food processor, pulsing to combine. Cut the butter into small chunks and distribute over the flour. Pulse until barely combined—big chunks of butter should still remain. Transfer the flour mixture to a bowl and stir together with the yeast mixture until just combined, making sure to conserve the butter chunks. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
2 large Granny Smith apples, peeled, cored, and sliced into thin wedges
¼ cup dark brown sugar
¼ tsp ground cinnamon
1 tablespoon unsalted butter
Pinch Kosher salt
1 tablespoon all-purpose flour
1. Toss the apples, sugar, cinnamon and salt together in a small bowl. Melt the butter in a shallow pan over medium heat. Add the apples to the butter and sauté for 5 minutes. Splash water onto the apple and cover, reducing the heat to low. Simmer until the apples have softened completely before uncovering and reducing the apple caramel. Once the apples are thoroughly cooked, removed from heat and let cool completely.
1 ½ cups all-purpose flour
¾ cup dark brown sugar, packed
1 ½ tsp ground cinnamon
½ tsp Kosher salt
½ cup (1 stick) unsalted butter, room temperature
1. Combine the flour, brown sugar, cinnamon, and salt until fully mixed. Cut in the butter with a pastry cutter until moist, pea-size chunks form. Chill until use.
1. Lightly flour a work surface. Turn the dough out and fold in half. Roll to about 24 inches long and fold over again, this time into quarters. Roll out again to 24 inches long before folding the dough into quarters and rolling out again. Repeat the process two or three more times before wrapping up into plastic wrap and chilling for 30 minutes.
2. Preheat the oven to 325 degrees. Line a 12-inch springform pan with parchment paper. Take the danish dough out of the refrigerator and form into a relative circle. Top the dough with the apples and then the streusel. Bake for 30 minutes at 325 before raising the temperature to 350 and baking for an additional 25-30 minutes or until the Apple Scrapple is golden brown. Serve warm.