Rum Apple Raisin Bread

1. 1

   Set the dough ingredients into the bread maker and leave it up to the machine up to the first fermentation.

2. 2

   Before Step 1 is complete, make the rum apple.

3. 3

   Cut the apple into wedges, add all of the rum apple ingredients to a pot, then turn on the heat.

4. 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).

5. 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.

6. 6

   Punch down the dough and roll out to about 22 x 22 cm.

7. 7

   Sprinkle half of the rum apple on top, roll it up from the side closest to you, and seal the edges.

8. 8

   Repeat Step 5 with the remaining dough.

9. 9

   Cut into 6 equal portions with a knife.

10. 10

    Place in waxed paper muffin cups (if available), and even out the surface.

11. 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.

12. 12

    Bake in the oven at 180 degrees C for 15-20 minutes and it is done!

13. 13

    This is the leftover rum apple liquid.

14. 14

    These were baked in a muffin mold.

15. 15

    These were baked without a muffin mold.

* Per serving · 4 servings · Values may vary.