Rum Apple Raisin Bread
Ingredients
Instructions
- Set the dough ingredients into the bread maker and leave it up to the machine up to the first fermentation.
- Before Step 1 is complete, make the rum apple.
- Cut the apple into wedges, add all of the rum apple ingredients to a pot, then turn on the heat.
- Use a medium heat a little higher than the lowest setting and boil down for about 10 minutes (adjust the temperature while keeping an eye on it).
- After the first fermentation from Step 1 is done, take the dough out, separate into two equal portions (about 275 g each), roll it up, and let it rest for 15 minutes.
- Punch down the dough and roll out to about 22 x 22 cm.
- Sprinkle half of the rum apple on top, roll it up from the side closest to you, and seal the edges.
- Repeat Step 5 with the remaining dough.
- Cut into 6 equal portions with a knife.
- Place in waxed paper muffin cups (if available), and even out the surface.
- Let rest for the second time in the oven at 40 degrees C for 40 minutes, then preheat the oven to 180 degrees C. Brush on milk on the surface, scatter almonds, and sprinkle with granulated sugar.
- Bake in the oven at 180 degrees C for 15-20 minutes and it is done!
- This is the leftover rum apple liquid.
- These were baked in a muffin mold.
- These were baked without a muffin mold.
Nutrition & Diet Analysis (per serving)
915
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).