Cinnamon Apple Ring Bread

This Cinnamon Apple Ring Bread has a soft texture with full of Cinnamon favour and sweet juicy apple cubes in the centre.

 

I adapted the bread recipe from Mummyposhpearl and filled it with cinnamon apples. I am very happy with how well it turned out.
 

 

 

Cinnamon Apple Ring Bread

 Ingredients:

• 180g bread flour
• 120g cake flour
• 30g caster sugar
• 4g salt
• 4g instant yeast
• 210g of 1 egg + fresh milk mixture
• 20g unsalted butter, soften
• Cinnamon Apple Fillings (See recipe below)

 

Method:

1. Mix the dry ingredients together.
2. Warm up the milk and egg mixture in a small pot over low fire. Do not let it boil.
3. Add the warm milk mixture into the flour mixture. Knead till well combined.
4. Add in the soften butter and knead the dough until it become smooth and non-sticky. Sprinkle additional flour sparingly if necessary as the dough is sticky to knead at the beginning.
5. Transfer the dough to a oiled bowl, cover with cling wrap and let it rise until double in size, about 1 hour.
6. Punch out the air and transfer to a flat work surface.
7. Roll it out into a flat rectangular shape and spread the cinnamon apple filling evenly over the surface.
8. Roll up firmly like a log, and joined the 2 ends together to form a round ring. Carefully transfer it into a buttered spring form ring cake pan, seamed side down.
9. Proof for a second time until double in size, about 30 minutes.
10. Use a kitchen scissor to make a few diagonal cuts around the ring. Brush some melted butter over the top and bake in pre-heated oven at 175 degree C for 20 minutes or until golden and firm to touch.
11. Brush the top with more melted butter for a glossy look. Let cool before storage.

 

Cinnamon Apple Fillings:

Peel and cut 4 medium apples into small cubes. Mix with 2 tablespoons of caster sugar and 2 teaspoons of ground cinnamon. Cook in a a small pot over low fire until soft. Set aside to cool down for later use.


This is for Yeastspotting.