Apricot Roll Bread
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Apricot Roll Bread
Our Expert Recommendation for This Recipe
Servings -
Prep Time -
Cook Time -
Ingredients
- 1000 gr GOLDEN EAGLE Flour15 gr Instant Yeast
- 4 gr Bread Improver
- 200 gr sugar
- 50 gr Milk Powder
- 15 gr salt
- 2 Egg Yolks
- 2 whole eggs
- 100 gr UHT Milk
- 300 gr cold water
- 150 gr Butter / Margarine
- 250 gr Apricot Jam (for filling)
How to Make
- Mix GOLDEN EAGLE Flour, instant yeast, bread improver, sugar, powdered milk and salt, stir until blended.
- Add egg yolks, eggs, UHT milk, and cold water. Stir until the dough is lumpy.
- Add butter, stir until the dough is smooth.
- Remove the dough and let stand for ± 10 minutes, then cut each weight 70gr.
- Round the dough, do it until the dough runs out.
- Let the dough stand for 5 minutes.
- Roll the dough lengthwise, give the apricot jam filling and roll it.
- Cut the dough into 2 pieces, and place on a baking sheet.
- Put it in proofing for ± 60 minutes and until the dough expands.
- Polish the surface of the dough with beaten egg or evaporated milk.
- Bake in oven at 190⁰C - 200 --C for 12 minutes or until cooked and golden yellow.
- Remove and serve while warm.