Apple Ring Bread Recipe | The Thinker at Rodin Museum

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00:00 Rodin Museum
01:02 Apple Filling
02:49 Dough
06:14 Shaping
08:48 Baking
09:29 Frosting
10:01 Ready to Eat
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[Ingredients] STAUB 22cm
◎Apple Filling
1 apple
10g unsalted butter
1 tsp cane sugar
cinnamon
◎Dough
200g bread flour
3g salt
15g cane sugar
3g dry yeast
120ml milk
30g egg
25g unsalted butter
sliced almonds
◎Frosting
20g powdered sugar
1 tsp water
[Instructions]
◎Apple Filling
1. Cut the apple into small pieces and mix with melted butter, sugar, and cinnamon.
2. Arrange the apples in a single layer on a parchment-lined baking sheet. Bake in the oven preheated to 390 °F for 20 minutes.
◎Dough
1. In a bowl, mix bread flour, salt, and sugar. Add milk mixed with yeast and beaten egg, mix well.
2. Transfer the dough to a kneading board, knead well until it's smooth. Add butter and knead well until it's elastic.
3. Cover the dough, let it rise until doubled in size.
4. Gently press the dough to release the gas in it. Let rest for 15 min.
5. Roll out the dough into a rectangle. Spread the cooled apple filling over the dough and roll from the edge. Pinch the dough along the seam to hold it closed.
6. Cut the log into 8 slices. It is recommended to use a fishing line because it can cut without crushing the dough.
7. Place parchment paper in a STAUB. Spread butter on the outside of a pudding cup and place it in the center of the STAUB.
8. Place the sliced pieces into the STAUB.
9. Cover with a lid and allow to rise for 40 minutes.
10. Brush the apple rings with beaten egg and sprinkle with sliced almonds. Bake at 390 °F for 25 minutes.
◎Frosting
1. Let the bread cool completely, then mix together the powdered sugar and water for the icing.
2. Generously drizzle the icing on the top. Enjoy!
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[Cooking Tools]
・STAUB：Staub Round Cocotte 2.75 quart, 22cm Grenadine　amzn.to/3lvjMT2
・Pudding Cups：amzn.to/3wGqL1o
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[Music]
Epidemic Sound：www.epidemicsound.com/
[Equipment]
・Camera：Canon EOS M50, Pixel 6
・Lens：Sigma 16mm F/1.4 DC DN
・Mic：RODE Video Micro
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