-
1
Make the basic sweet bread dough until the first rising.
-
2
Punch down the dough and form into a ball.
-
3
Cover with a damp dishcloth and let sit for 20 minutes.
-
4
Spread out the dough and place the fold-in custard sheet on top.
-
5
Fold the bread dough around the sheet and tightly seal the ends shut.
-
6
Use a rolling pin to roll out the dough and fold into 3 layers.
-
7
Roll it out again and fold it into 3 layers again.
-
8
Repeat this 3 times.
-
9
Slice the dough into even pieces.
-
10
Shape the dough into whatever shapes and sizes you like.
-
11
I wanted to make circular twists, so I began by twisting the dough while stretching it.
-
12
Tightly pinch the two ends together.
-
13
Since it'll be topped with apples, keep a gap in the center.
-
14
Spray with water and let rise a second time for 20 minutes.
-
15
Top with the apple topping.
-
16
Spray again with water and bake in an oven preheated to 200C for 10-12 minutes.
-
17
When they are beautifully browned, they are done baking.
-
18
When they have cooled, I like to finish them off with icing.
-
19
Saute the apples.
-
20
Cube the apple.
-
21
Put butter and the apples into a frying pan and cook until the liquid has evaporated.
-
22
Finish with 1 tablespoon of sugar and lemon juice to taste.
-
23
Let cool.
-
24
For the icing.
-
25
Gradually add 2 tablespoons of granulated sugar (or powdered sugar) to water until it forms a paste.
-
26
Pipe on the bread.
