Stuffed Apple Raisin Bread

Posted

December 25, 2015


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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!
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Warm tangy apple raisin filling encased in soft delicious bread with a crunchy sugary crust…Mmmm, you will absolutely love this one!
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Made using my super simple Pau recipe!
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

Method:
Making the dough…
Empty out some flour in a mixing bowl.
Using a spoon or whisk, aerate the flour by whisking it.
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Now measure out 5 level cupfuls of the aerated flour in another large mixing bowl.
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Add the salt, sugar, yeast, butter and milk powder to the measured flour.
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Add the 2 cups of Luke warm water.
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Using a wooden spoon, slowly bring the dough together.
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At this stage the dough will look rough n shaggy.
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Sprinkle some flour on top of dough…
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and flip dough onto work surface.
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Folding the dough…
Pick up top corners of dough,
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and fold to meet bottom corners.
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Using palm of your hand gently push dough back.
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Give a 90 degree turn to the dough, so that the seam faces left. Repeat this process folding
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and pushing dough for the next 4-5 minutes.
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Now mid-way cover dough and allow to rest for 10 minutes.
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Once again, fold and push dough for another 4-5 minutes, till it resembles a smooth ball.
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Grease a mixing bowl.
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Transfer dough to the bowl, cover with plastic wrap.
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Allow to rise for 1 hour or till it more than doubles in volume.
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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.
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Shaping and proofing the dough…
Once the dough doubles, transfer dough to a lightly floured surface.
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Lightly pat with fingers and flatten slightly.
Cut horizontally into two sections. Each section will make about 8 large or 12 medium Paus.
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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.
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Now working fron top to bottom…
Fold strips over filling, in such a manner, that they overlap, alternating between sides.
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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.
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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.
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Once out of the oven transfer loaf carefully to wire rack to cool. Slice n serve.
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Enjoy the freshly baked treat with tea/coffee!.

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