Polish Cinnamon Apple Bread

Stir the Polish ingredients evenly and place in the refrigerator to ferment overnight.

Put the main dough ingredients except butter and polish into the inner pot of the bread machine, and start a mixing program.

Add butter and start a stirring program until a thin glove film can be drawn out.

Take out the mixed dough and place it in a deep basin with the lid covered to ferment.

Peel, core and finely dice the apples.

Add appropriate amount of sugar and cinnamon powder to a small pot and cook.

Turn off the heat and let cool until thickened.

Fermented dough.

Take it out and place it on a chopping board, press and knead to release the air, divide into small portions and roll into balls, about 50g each.

Add apple filling.

Wrap the filling and seal it, and place it with the seam facing down.

Place on baking sheet for secondary fermentation.

Brush the fermented bread dough with a layer of egg wash and sprinkle with sesame seeds.

Place in the preheated oven, middle rack, heat up and down to 175 degrees for 25 minutes.

Freshly baked.

Soft bread, sweet apples, delicious.

Overview