• Bread flour200g
• Dry yeast4g
• Lukewarm water86g
• Egg30g
• Apple200g (peeled)
• ★Salt3g
• ★Sugar30g
• ★Butter30g
• ★Sugar30g
• ★Brandy (optional)a pinch
• ★Powdered sugarto taste
• ★Waterto taste

1. 1

   Peel 200g of apple and cut into 1cm ginkgo-leaf-shaped pieces.

2. 2

   Place the apple in a saucepan, add 30g of sugar, and simmer over low heat, stirring with a wooden spatula, until the mixture reduces.

3. 3

   Once the apple has softened and turned golden, drain it in a strainer.

4. 4

   Sprinkle with a little brandy and set aside to cool.

5. 5

   Add 200g bread flour, 4g dry yeast, 86g lukewarm water, 30g egg, 3g salt, 30g sugar, and 30g butter to a bread machine and run it through the fermentation cycle.

6. 6

   Reshape the dough into a ball, wrap it in plastic wrap, cover with a damp cloth, and let it rest for 15 minutes (bench time).

7. 7

   Gently degas the dough and use a rolling pin to roll it out into a rectangle approximately 35cm wide × 25cm tall.

8. 8

   Arrange the cooled apple along the near edge, then roll the dough tightly from the near side and seal the seam firmly.

9. 9

   Cut the roll into 8 equal pieces, line an 18cm round cake pan with parchment paper, and arrange the pieces inside.

10. 10

    Use the oven's proofing setting at 40–45℃ for about 30 minutes for the second rise.

11. 11

    Brush with egg wash and bake in an oven preheated to 180℃ for 25–30 minutes, covering with aluminum foil if the tops begin to brown too quickly.

12. 12

    Mix powdered sugar and water in a 10:1 ratio and whisk well until a smooth, slightly thick icing forms.

13. 13

    Once the bread has cooled, drizzle the icing over the top and it's done!

When placing the rolls in the pan, tuck the seam side inward and gently press each piece to shape it. For the icing, use 100% granulated sugar-based powdered sugar (without cornstarch) for a firmer, cleaner finish.

• Calories370 kcal
• Protein8 g
• Fat9.5 g
• Carbs65 g
• Sodium0.7 g