Apricot Cream Bread

Flavor: Creamy; Technique: Baking; Time: Several hours; Difficulty: Easy.

Steps to make Apricot Cream Bread

Ingredients: High-gluten flour 200g, granulated sugar 30g, salt 1/4 tsp, egg yolk 1, fresh yeast 6g, fresh cream 100g, fresh milk 40g, butter 20g, dried apricots 35g.

Pour all the dough ingredients except butter, salt, yeast, and dried apricots into a large bowl.

Knead into a smooth dough, cover with plastic wrap, and let it rest for more than 20 minutes.

Take out the dough, add salt and butter, and knead well.

Add yeast and knead well.

Put it in the bread machine, start the mixing program, and mix for 20 minutes.

The dough can be stretched into a transparent film, indicating that the mixing is complete.

Add chopped dried apricots and knead well.

Put it in a large bowl, cover with plastic wrap, and let it ferment for about 80 minutes.

The dough should double in size.

Deflate, divide into 6 equal parts, and let it relax for 15 minutes.

Roll it into an oval shape.

Roll it up along the long side.

Roll it into a strip about 28cm long.

Take three of them and overlap one end.

Braid it and pinch the two ends tightly together. Put it in a baking pan and let it ferment for another 30 minutes.

Brush the surface with egg wash.

Put it in the oven, middle layer, upper heat 190 degrees, lower heat 160 degrees, and bake for about 20 minutes.

The surface should be golden brown, and it’s ready to serve.