Bread flour- 300 grams (2 ¼ cup)
Instant yeast- 1 tsp
Skimmed milk powder- 1 tbsp
Milk- 1 cup ( at room temperature or heat it until its slightly warm but not hot)
Sugar- 2 tbsp
Salt- ¾ tsp
Butter- 30 grams
Add few more tablespoons of water if required to get a soft dough.
Cover with a damp cloth or a lid and let it rise until double in size for about an hour.
Knock down the air and pinch it into 16 – 18 portions.
Granny Smith apples- 2 peeled and chopped
Brown sugar- 1/3 cup
Chopped pecans – ½ cup
Cinnamon powder- 1 tsp
Powdered/ Icing sugar- ¾ cup
Water or milk- 2 tbsp
Vanilla- ½ tsp
Combine apples, sugar, nuts and cinnamon.
Flatten each roll and place 1 teaspoon of the apple mixture in the center of each dough.
Pinch edges together to seal, forming a ball.
Place filled balls in a greased aluminum foil or use greased Bundt or loaf pan.
Spoon remaining apple mixture evenly over the top.
Cover loosely with greased plastic wrap and let rise until double. It takes around 30 – 45 minutes.
Towards the last 10 minutes of proofing the dough, preheat the oven at 200 degreeC.
Remove the wrap, place the foil on a baking sheet to catch any spill-over,
Cover the bread with aluminum foil for the last 10 minutes of baking to prevent over-browning.
Cool for 10-20 minutes.
Combine icing ingredients, and drizzle over warm loaf. Serve warm, if desired.
Milk may be replaced with water when making the bread dough.
You may use walnuts instead of pecans.