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1
Set the dough ingredients into the bread maker and leave it up to the machine up to the first fermentation.
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2
Before Step 1 is complete, make the rum apple.
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3
Cut the apple into wedges, add all of the rum apple ingredients to a pot, then turn on the heat.
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4
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).
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5
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.
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6
Punch down the dough and roll out to about 22 x 22 cm.
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7
Sprinkle half of the rum apple on top, roll it up from the side closest to you, and seal the edges.
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8
Repeat Step 5 with the remaining dough.
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9
Cut into 6 equal portions with a knife.
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10
Place in waxed paper muffin cups (if available), and even out the surface.
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11
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.
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12
Bake in the oven at 180 degrees C for 15-20 minutes and it is done!
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13
This is the leftover rum apple liquid.
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14
These were baked in a muffin mold.
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15
These were baked without a muffin mold.
