Apple Ring

This was a rousing success at our family brunch before general conference. I guess that means we should have it again sometime! 

I used this recipe for the gluten-free biscuits and it had a really light and fluffy texture. I didn't obey the instructions to not roll it out, but our biscuit ring still turned out soft and delicious. I also drizzled dulce de leche over the finished product because we had some in the fridge; if not, I might have made a simple vanilla glaze or sprinkled it with a bit of sugar. Of course, you could always skip that last step. (And, if you don't need it to be gluten-free, regular flour could be used instead.)

Apple Ring

• 2 apples, peeled, cored and diced
• 1 tablespoon gluten-free flour
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 2 cups gluten-free flour with xanthan gum
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons cold butter, cut in small chunks
• 1 cup buttermilk (or soured milk)
• 1 egg, lightly beaten

Preheat the oven to 450 degrees. Cook the apples for a minute or two in the microwave, then toss with the 1 tablespoon flour, brown sugar and cinnamon; set aside. Combine the remaining flour, baking powder, salt and sugar. Cut in the butter. Carefully stir in the buttermilk and egg and gently knead a few turns on a floured (gluten-free!) surface. Roll into a large circle, cut into 8 wedges and place them on a greased pizza pan with the points facing out and leaving an empty circle in the center. Spoon the apple filling in a ring, and fold the tips of the dough into the center. Bake for 18-22 minutes. Drizzle with desired topping.

Sorry there's no picture of the star-shaped step! Just imagine the points unfolded.