APPLE RAISIN PULL APART BREAD

Ingredients:

4	cups	BARON ALL PURPOSE FLOUR
1/2	tsp	EMPEROR’S BEST BREAD IMPROVER
1/3	cup	sugar
1	tsp	iodized fine salt
1	tbsp	EMPEROR’S BEST INSTANT YEAST
1/3	cup	water (+/-)
1/3	cup	MAGNOLIA FULL CREAM MILK
3	pc	MAGNOLIA BROWN EGGS
1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	cup	raisins, pre-soaked in water

1/2	cup	white sugar
1/2	cup	brown sugar
1	tbsp	cinnamon powder
3	pc	apples, peeled and thinly sliced

1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED
1	cup	brown sugar
1/4	cup	MAGNOLIA ALL PURPOSE CREAM
1/4	tsp	iodized fine salt
1	tsp	vanilla extract

Procedure:

Grease with butter two 8x4x4 inch rectangular pans. Set aside. Meanwhile, in a bowl, combine sugar and cinnamon powder. Toss in apples and set aside.
In a separate bowl, combine flour, bread improver, sugar, salt, and yeast. Using a mixer with dough hook attachment, blend for 2 minutes.
In another bowl, combine water, milk and eggs. Mix well. Add to flour mixture. Knead for 2 minutes until dough forms. Add butter and continue kneading until dough is fully developed. Fold in raisins. Rest dough for 30 minutes. Divide dough into 2 and roll dough into 12x8 inch rectangles.
Arrange apple-cinnamon filling on one side of the dough. Fold the dough on top of filling. Cut dough into 8 portions. Arrange dough into the prepared pans. Proof for 2 hours until double in volume.
For the glaze, heat butter, brown sugar, cream, and salt in a sauce pan. Bring to boil, stirring continuously until sugar is dissolved. Remove from heat and then stir in vanilla. Let sit for 15 minutes until mixture thickens. Set aside.
Bake proofed dough for 30 minutes until golden brown. Remove bread from the mold. Cool for 5 minutes. Pour the glaze on top of the bread.

Makes 8 servings

(Yield: 2 rectangular trays (8 slices)/2 slices per serving)

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