Apple Butterscotch Sweet Bread

Ingredients:

For the Tangzhong:

40gr flour (1/3cup)

120ml water (1/2cup)

Heat in a pan while whisking until it is gelatinized (it needs to get to 65C)

Bring to room temperature before using

For the Dough

Dry ingredients:

360gr flour (3cups)

50gr sugar (2TBS)

6gr yeast (2tsp)

6gr salt(2tsp)

Wet ingredients:

140ml warm milk (1cup+1TBS)

1 egg room temp

Room Temp Tangzhong

Extra:

25gr Softened butter (2 TBS)

Filling: 

1 apple pureed (approx. 150gr)

Butterscotch:

  80gr butter

  150gr brown sugar

  50gr heavy cream 

  Pinch of Cinnamon for ultimate coziness 

  pinch of salt 

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Method: 

For the dough: 

In a stand mixer mix the dry ingredients 

Add in the wet ingredients and knead for 2'

Add the butter and knead for 8'

Proof until double (1-2h)

Meanwhile prepare the filling: 

Add the butter and sugar in a heavy bottomed stainless steel cooking pot

Cook on stove on medium heat until sugar dissolves. 

Add the heavy cream stirring constantly and let cook for 3 minutes

Optionally add a pinch of salt and the cinnamon

Blend and add the apple and set aside to cool (or you can slice or grate the apple and add it as a second layer on the bread later)

When the dough has doubled:

Using a rolling pin, roll the dough into a rectangle

Cut crosswise into 4 rectangulars

Spread the butterscotch on each rectangular

Roll each rectangular to itself like a log tacking the sides in.

Transfer to a parchment lined bread pan and proof for 45'

Preheat the oven at 165C

Egg wash the top of the bread (1 egg yolk diluted with 1TBS milk)

Bake for 35-45mins or until golden and internal temperature is 98C (if it browns faster and the middle is not 98C, cover with aluminum foil and continue baking)

Let cool 

Top with confectioner's sugar and cinnamon for maximum coziness

Enjoy!  

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