Cranberry Sweet Apricot Bread
by Peanut
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. The eggs are taken out of the refrigerator in advance for use.
2. The bread machine first put milk, sugar and yeast powder, stir well, then pour the eggs, then put all the high flour, and finally put the salt, first start a process to make the dough mix evenly.
3. After the surface of the dough is slightly smooth, add butter and continue the kneading function. According to the setting of your bread machine, until the dough is completely smooth and ferment in the bread machine for 30 minutes.
4. Take out the dough, simply knead the bubbles and divide it into two equal parts, then simply knead and press again, and let it rise for another 10 minutes.
5. Peel and slice sweet apricots. (I used white sugar to marinate for a while.)
6. Dry the dough into rectangles separately, and arrange them to shape according to the following pictures.
7. Add fillings (sweet apricot slices), and place them as you like.
8. Add dried cranberries to the apricot slice interval. (I added some blueberry sauce and sprinkled a layer of white sugar.)
9. Stagger the "noodles" on both sides.
10. Note that the end of the two ends must be handled well, because the dough that is fermented again after heating will expand rapidly, and if the end is not compacted, it will easily expand.
11. Finally, decorate the surface with fruits. In order to look good, I added some blueberry sauce in the gap.
12. I brushed the egg yolk liquid and sprinkled a layer of sugar.
13. Preheat the oven to 160 degrees, and fire up and down for 30-40 minutes. After the color is golden, the surface can be covered with tin foil to continue baking.
Tips:You can freeze the bread that you can't finish eating at a time, and bake it when you eat.
The nectarines and blueberries used in the original recipe, I am thinking about trying canned yellow peaches or apples next time.
Sweet apricots have a lot of water and a lot of sugar and juice when they are made. Apples should be better.
