‘The collision of fruit and bread and butter, the chemistry between the two flavours is fantastic.’
How to make bread with butter and fruit?
Knead the flour, 30g butter, milk, 45g eggs, granulated sugar, salt and yeast into a ball.
Cover the dough with plastic wrap or wet cloth and allow to rise at room temperature.Ferment to about 2.5 times the size (it takes about an hour to ferment at 28 degrees). Dip your finger in the flour and poke a hole in the dough. The hole will neither collapse nor shrink.
Knead the dough and press the air out of the dough.It is then fermented in the middle at room temperature for 15 minutes.
Peel the apples and bananas, dice them (you can use any fruit you like, but it’s always the same), and mix them with peanut butter (you can add as much as you like, or switch to a different kind of jam)
Roll out the leavened dough onto a cutting board and spread the remaining 35g of softened butter over the dough. Spread the mixture of fruit and peanut butter evenly over the dough.
Roll it up from the long side of the rectangle to form a cylinder. Then cut the cylinder into 8 or 9 pieces to make a short cylinder.
Then brush the surface of the cylinder with egg liquid (the remaining 10 grams of egg liquid can be increased or decreased as appropriate).
Place baking sheet in preheated 175-degree oven and bake for 30 minutes or so until golden brown on top.
When it comes out of the oven, mix the honey with warm water and brush over the hot bread immediately.Let it cool down and then you can mold it.
Bread with butter and fruit
- 225 g high gluten flour
- 30 g butter
- 125 g milk
- 55 g egg
- 1 banana
- 10 g sugar
- 2.5 g salt
- 50 g peanut butter
- 4.5 g yeast
- 35 g butter
- 15 g honey
- 5 ml warm water
- 1 apple