Festive SWEET APPLE RAISIN STUFFED BREAD to liven up your tea-times! A rich decadent treat that is as impressive to look at, as is delicious to eat!
Warm tangy apple raisin filling encased in soft delicious bread with a crunchy sugary crust…Mmmm, you will absolutely love this one!
Made using my super simple Pau recipe!
You will need:
5 cups all purpose flour
1/4 cup milk powder
2 cups luke-warm water
1 heaped tsp instant Yeast
2 tsp Salt
1 tbsp Sugar
2 tbsp butter
Some extra flour for sprinkling.
Note: recipe makes 2 large loaves
Making the dough…
Empty out some flour in a mixing bowl.
Using a spoon or whisk, aerate the flour by whisking it.
Now measure out 5 level cupfuls of the aerated flour in another large mixing bowl.
Add the salt, sugar, yeast, butter and milk powder to the measured flour.
Add the 2 cups of Luke warm water.
Using a wooden spoon, slowly bring the dough together.
At this stage the dough will look rough n shaggy.
Sprinkle some flour on top of dough…
and flip dough onto work surface.
Folding the dough…
Pick up top corners of dough,
and fold to meet bottom corners.
Using palm of your hand gently push dough back.
Give a 90 degree turn to the dough, so that the seam faces left. Repeat this process folding
and pushing dough for the next 4-5 minutes.
Now mid-way cover dough and allow to rest for 10 minutes.
Once again, fold and push dough for another 4-5 minutes, till it resembles a smooth ball.
Grease a mixing bowl.
Transfer dough to the bowl, cover with plastic wrap.
Allow to rise for 1 hour or till it more than doubles in volume.
For the filling:
While the dough rises we can make the filling. Peel and finely chop 2 large apples. Heat a tbsp of butter. Add the chopped apples, 1/2 cup raisins, 1/2 tsp cinnamon powder and brown sugar to taste. Also add a generous squeeze of lime and a tsp of orange zest…it adds a delightful tangy citrus taste to the filling! If you like you can also add 1/4 cup of chopped walnuts. Cook till apples become slightly mushy. At his point taste and adjust flavors according to your liking. Cool and use.
Shaping and proofing the dough…
Once the dough doubles, transfer dough to a lightly floured surface.
Lightly pat with fingers and flatten slightly.
Cut horizontally into two sections. Each section will make about 8 large or 12 medium Paus.
We will work with one section at a time.
Roll out into a large long rectangle. Transfer to a lightly greased baking tray.
Place the filling in the center forming a thick cylinder.
Make cuts in dough at 3/4 inch intervals on each side of the filling, to make strips…leaving the center intact.
Now working fron top to bottom…
Fold strips over filling, in such a manner, that they overlap, alternating between sides.
Tuck and pinch the bottom end close.
Allow to proof for about 20-25 minutes…till it rises and becomes puffy.
Brush the loaf generously with milk/egg wash. Sprinkle generously with granulated sugar…and it’s now ready to go in the oven.
Baking the loaves…
Place the baking tray in a 375F preheated oven in the middle rack for about 25 minutes. Increase temperature to 400F for the last 4-5 minutes of baking for a darker crust.
Once out of the oven transfer loaf carefully to wire rack to cool. Slice n serve.
Enjoy the freshly baked treat with tea/coffee!.