Apricot Roll Bread

Apricot Roll Bread
Our Expert Recommendation for This Recipe
Servings - Prep Time - Cook Time -
  • 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.

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