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1/2 cup warm milk
1 pkt. active dry yeast
1/2 cup sour cream
1/3 cup granulated sugar
1 tsp salt
1 large egg
1 tsp vanilla extract
2 Tbsp vegetable oil
2 Tbsp melted butter
3 - 3 1/4 cups all-purpose flour
Filling-
2 cups peeled and grated Granny Smith apples , about 4 apples.
2 tsp lemon juice
3/4 cup packed light-brown sugar
1 Tbsp cinnamon
1/4 tsp nutmeg
1/4 cup butter, halfway melted
Topping
1 cup powdered sugar
3 - 5 Tbsp reserved apple juice
1/2 tsp vanilla extract
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Directions
Add yeast to warmed milk in liquid measuring cup and whisk to
dissolve. Let rest 5 - 10 minutes. Add sour cream, granulated
sugar, salt, egg, vanilla extract, vegetable oil and melted butter to
bowl. Add milk mixture and whisk together until just combined.
Add in 1 1/2 cups flour and blend until combined, add the flour
gradually. Knead mixture until you get a smooth dough, adding in
additional flour as needed to create a soft dough (it should pull
away from sides of the bowl and may slightly stick to the bottom).
Transfer to a lightly oiled bowl, cover with plastic wrap and allow
to rise in a warm place until double in size for about an hour.
Grate apple and place in a bowl then toss with lemon juice and set
aside. In a separate small mixing bowl, whisk together brown
sugar, cinnamon and nutmeg, set aside. Punch dough down. Roll
out onto a clean, lightly floured work surface to about an 19 x 13
inch rectangle.
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