Miso Caramel Apple Frangipane Knots

Make the miso caramel:

1. Add sugar into a medium pot. Carefully pour water into sugar, minimizing splashing sugar up the sides of the pot. Bring to a boil over medium heat. In the first minute or so, it’s okay to stir with a silicon spatula. Stop stirring and allow it to come to a boil. Lower heat and simmer until it is a deep golden-brown colour, which can take anywhere between 10 to 20 minutes.
2. Be careful not to burn the caramel and conversely, do not undercook or the caramel will be a pale and unsightly shade of beige.
3. Your sense of smell can also be used as a cue – as soon as there is a faint “burnt sugar” aroma, remove from heat and immediately add the cream (stand back a bit as the mixture will bubble aggressively).
4. If the caramel is clumping a bit (the cream is too cold), place it back on the stove on medium-low heat and stir until it melts into a smooth sauce.
5. Whisk in white miso paste and vanilla.
6. Transfer to a heat-resistant container and cool to room temperature. Caramel will be runny while warm and thicken as it cools. Refrigerate up to 1 month in an airtight container. Caramel can be re-melted in the microwave on high for 30 seconds.

Make the dough: 

1. Make tang zhong starter by whisking the flour and water in a small pot over medium heat for 3 to 4 minutes or until thickened to the consistency of thick pudding. Cool to room temperature.
2. In the bowl of a stand mixer fitted with dough hook, add flour, sugar, instant yeast and salt. Mix dry ingredients well.
3. Add lukewarm milk, egg and cooled tang zhong starter. Mix on low speed to combine.
4. Add butter in 4 additions, allowing each to incorporate (10 seconds) before adding the next. Scrape down the bowl. Turn mixer to medium speed to knead 8 minutes or until it pulls away from the bowl forming a dough that is smooth and stretchy.
5. Turn dough onto lightly dusted surface. If dough is sticky, dust more flour and knead a few times to incorporate. Shape dough into a ball and place in greased bowl.
6. Cover with kitchen towel and let rise until double in size, about 60 minutes. Meanwhile, make apple filling and miso frangipane.

Make the apple filling:

In a skillet set over medium heat, add butter to melt. Add cut apples, brown sugar and cinnamon. Add lemon juice if using. Stir well and cook until apple pieces are tender but still holding shape, about 5 minutes. Set aside to cool fully.

Make miso frangipane:

In the bowl of a stand mixer with the paddle attachment, beat sugar, butter, and miso on high until fluffy and pale, about 3 minutes. Scrape down the sides. Add egg, almond flour, vanilla extract and almond extract. Beat until combined. Frangipane can be made a week in advance and stored in the fridge, or up to 2 months in the freezer. Defrost or bring to room temperature to use.

After the first rise, form the knots:

1. Line two baking sheets with parchment paper. Once the dough has doubled in size, punch down and turn onto a lightly floured surface. Pat with your hands to flatten and pop air bubbles.
2. Using a rolling pin, roll dough as evenly thick as possible into a 10” x 20” rectangle.
3. Spread miso frangipane on two-thirds of the rectangle, reserving about 1/3 cup of it for the top of the knots later.
4. Dot-cooled apple filling on top of the frangipane. Drizzle miso caramel, about 4 to 5 tablespoons. Fold the dough, letter-style (as if folding a letter into thirds), starting with the naked third of dough first.

1. Using rolling pin, lightly roll dough into 8” x 13” rectangle. Using a pizza wheel or knife, trim the ends ½” on each end so that the dough is now 8” x 12”.
2. Use a ruler to lightly to divide the 12” lengthwise into 10 equal segments that are 3cm wide. Mark lightly with a knife then cut into 10 equal strips. (Tip: If at any point the dough is hard to handle, lightly cover with plastic food wrap and refrigerate for 5-10 minutes to firm up a bit. This step gets a bit messy because of the filling inside but I promise it is worth it!)
3. For each 3cm-wide strip, cut again lengthwise in half almost all the way, leaving one end connected.

1. Push the end onto the work surface so it doesn’t move. Grab the ends with each hand and hold one strip in place, then bring the other strip around and around until the two are twisted together.
2. Grab the top end of the twist with one hand, and the bottom end with the other hand. Twist gently to tighten a bit.

1. Hold the top in place and curl the bottom end up and around to form a circular knot onto itself. Tuck the ends underneath, pinching gently to attach.
2. Place on parchment-lined baking sheets, 5 knots per baking sheet, not touching each other. Cover loosely with plastic food wrap and rise again for 60 minutes.

After second rise, bake:

1. Towards the end of second rise, preheat oven to 375°F. Brush tops lightly with egg wash and bake 15 to 17 minutes or whenever the buns are puffed and their tops are set (no longer raw) but still pale on top.
2. Pull baking sheets out of the oven. (Tip: If any of the knots have started to unravel, do your best to tuck them back in place).
3. Divide the remaining miso frangipane for the tops. It doesn’t need to be evenly spread whatsoever – I like smearing it a little randomly and especially into the little knot crevices!
4. Bake 5 minutes or longer until frangipane is fully cooked through and golden brown on the edges.
5. Place baking sheets on wire racks to cool 3 minutes. Transfer knots to cool directly on a wire rack so their bottoms don’t get soggy.
6. Serve still warm from the oven. Enjoy them unadorned or top with drizzles of miso caramel for the most indulgent treat! I recommend adding the caramel just before serving so it doesn’t make the buns soggy over time.