Homemade Apple Yogurt Bread Recipe

Take the apples and modify the filling—remove the sugar from the recipe and use only apples. Since apples are naturally sweet, adding extra sugar might make them too sugary like marmalade. Deep-frying apples seems inappropriate as well; add some water to allow the apples to soften. As the water evaporates, the sugar will dissolve into the liquid. Later, when the moisture is gone, the apples will have a sticky texture. Not overly sweet but quite good.

Dough: 150 grams of high-gluten flour,75 grams of yogurt, half an egg,1 gram of salt, 18 grams of fine sugar,8 grams of corn oil, and 1.5 grams of dry yeast.

Filling: 1 apple, enough water

Pour all the dough ingredients into the bread machine and start the kneading program. Knead until a film can be stretched. Rounded and placed in a large bowl for primary fermentation. Allow to rise until doubled in size. Apples are peeled, cored, and chopped into small pieces. Placed in a pan with water and simmered on medium heat. Reduce the moisture until the apples become sticky. Turn off the heat and set aside. After, divide the dough into two equal parts, round them, and let rest for 15-20 minutes.

Roll out into a rectangle. Place the apple filling on top. Roll up from one long side, sealing the edge as you go. Cut in half. Turn cut sides upward and place them in a six-inch round mold. Let it rise again until doubled in size. Brush with egg wash. Place in

the oven, lower rack.Bake at 170 degrees Celsius for about 20 minutes. Once golden brown, remove from the oven. Immediately unmold and place on a cooling rack to cool. Very aromatic. Remove from mold immediately and place on a cooling rack.

It looks very fragrant....