Yogurt Apple Small Bread Homeemade Method

Dough: 138 grams of high-gluten flour,Yogurt 38 grams, 1.5 grams of dry yeast, 12 grams of egg liquid, 10 grams of fine sugar

Filling:Apples 1 piece, 10 grams of sugar

Decoration:Red Raisins as needed, enough egg liquid

Pour all the dough ingredients into the bread mixer and start the kneading program. Knead until a film can be stretched. Place in a large bowl for basic fermentation. Wash, peel, core, and dice the apples, then add them to a pot with sugar. Cook over medium-low heat, stirring occasionally. Reduce the liquid until it dries up, turning the apples into a caramel color. Turn off the heat and cool down before using.

When the dough has doubled in size. Punch out the air, divide into 5 equal parts, round them, and let them rest for 15 minutes. Roll each portion into a circular shape, place the apple pieces inside. Wrap it up tightly, sealing the seam. Place with the seam downwards in muffin tins. Cut the dried fruits into strips and insert them on top of the dough. Let it ferment until it doubles in size again.

When the dough has risen further, brush with egg wash, then place in the oven, on middle shelf at 150 degrees Celsius for about 15 minutes. The surface should be golden brown when done. Immediately remove from the mold and let it cool down.

Looking at them, they do resemble apples....