🍎 APPLE CARAMEL BOMBS 🍮

Quick, gooey bites of fall magic: Flaky biscuit dough stuffed with cinnamon-spiced apples and melty caramel, fried (or baked) to golden perfection, then rolled in cinnamon sugar for that irresistible crunch. A handheld twist on classic apple pie that’s ready in under 30 minutes—perfect for cozy nights or potlucks! Makes 8 bombs | Prep: 15 min | Cook: 10 min

INGREDIENTS

DOUGH

• 2 ¼ tsp (1 packet) active dry yeast
• 1 cup warm milk (110°F/43°C)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 tsp salt
• 2 large eggs
• 4 cups all-purpose flour (+ extra for dusting)

APPLE FILLING

• 3 medium Granny Smith apples, peeled & finely diced
• ⅓ cup brown sugar
• 1 tsp ground cinnamon
• ⅛ tsp nutmeg
• 1 Tbsp lemon juice
• 1 Tbsp cornstarch
• 2 Tbsp unsalted butter

CARAMEL SAUCE (or use store-bought)

• 1 cup granulated sugar
• 6 Tbsp unsalted butter, cubed
• ½ cup heavy cream
• ½ tsp sea salt (optional, for salted caramel)

STREUSEL TOPPING

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup chopped pecans or walnuts
• ½ tsp cinnamon
• 3 Tbsp cold butter, cubed

FOR FRYING / BAKING

• Neutral oil (for frying) OR
• Egg wash + 2 Tbsp melted butter (for baking)

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INSTRUCTIONS

1. MAKE THE DOUGH

1. Dissolve yeast + 1 tsp sugar in warm milk. Let sit 5–7 min until foamy.
2. In a large bowl (or stand mixer), combine yeast mixture, remaining sugar, melted butter, salt, eggs, and 2 cups flour. Mix until smooth.
3. Gradually add remaining flour until a soft dough forms.
4. Knead 6–8 min (by hand or dough hook) until smooth and elastic.
5. Place in oiled bowl, cover, and let rise 1 hour or until doubled.

2. PREPARE APPLE FILLING

1. Toss diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch.
2. Melt butter in a skillet over medium heat. Add apple mixture.
3. Cook 5–7 min until apples soften and juices thicken. Cool completely.

3. MAKE CARAMEL SAUCE (Skip if using store-bought)

1. Melt sugar in a heavy saucepan over medium heat, stirring constantly until amber (350°F).
2. Remove from heat; carefully whisk in butter (it will bubble).
3. Slowly stream in warm cream while whisking. Add salt.
4. Cool slightly (it will thicken as it cools).

4. MAKE STREUSEL

1. Combine flour, brown sugar, cinnamon, and nuts in a bowl.
2. Cut in cold butter until crumbly. Chill until ready to use.

5. ASSEMBLE THE BOMBS

1. Punch down risen dough. Divide into 12 equal pieces (~2.5 oz each).
2. Flatten each piece into a 4-inch circle.
3. Place 1 heaping Tbsp cooled apple filling in center.
4. Pinch edges to seal completely (like a dumpling). Roll gently into a smooth ball.
5. Place sealed-side down on a parchment-lined tray. Cover and let rise 20 min.

6. COOK THE BOMBS

FRIED VERSION (Classic gooey texture)

1. Heat 2–3 inches oil to 350°F in a deep pot.
2. Fry 2–3 bombs at a time, 1–2 min per side until golden.
3. Drain on paper towels.

BAKED VERSION (Lighter, still delicious)

1. Preheat oven to 375°F.
2. Brush bombs with egg wash. Bake 18–22 min until golden.
3. Brush hot bombs with melted butter.

7. FINISH

1. While still warm, dip or drizzle bombs generously with warm caramel sauce.
2. Sprinkle streusel topping over the top (press lightly so it sticks).
3. Optional: Extra caramel drizzle + pinch of flaky salt.

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SERVE

Warm, with vanilla ice cream or whipped cream. Best eaten the same day.

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TIPS

• Make-ahead: Assemble bombs, freeze on a tray, then store in a bag. Fry/bake from frozen (add 2–3 min).
• No fryer? Air-fry at 350°F for 10–12 min, flipping halfway.
• Store-bought shortcuts: Use canned apple pie filling + jarred caramel to cut time in half.

Enjoy your gooey, caramel-drenched Apple Caramel Bombs!