Rum Apple Raisin Bread

Rum Apple Raisin Bread

I combined rum, apples, and raisins to bake cute and delicious bread.

Ingredients: 12 rolls

For the batter:
Bread (strong) flour
220 g
Cake flour
30 g
25 g
3 g
Sugar (soft light brown sugar if available)
25 g
60 g
185 ml
Instant dry yeast
1 teaspoon
Rum Apple:
50 g
2 teaspoons
a small amount
as needed
Sliced almonds
to taste
Granulated sugar
to taste


1. Set the dough ingredients into the bread maker and leave it up to the machine up to the first fermentation.
2. Before Step 1 is complete, make the rum apple. Cut the apple into wedges, add all of the rum apple ingredients to a pot, then turn on the heat.
3. Use a medium heat a little higher than the lowest setting and boil down for about 10 minutes (adjust the temperature while keeping an eye on it).
4. After the first fermentation from Step 1 is done, take the dough out, separate into two equal portions (about 275 g each), roll it up, and let it rest for 15 minutes.
5. Punch down the dough and roll out to about 22 x 22 cm. Sprinkle half of the rum apple on top, roll it up from the side closest to you, and seal the edges.
6. Repeat Step 5 with the remaining dough. Cut into 6 equal portions with a knife.
7. Place in waxed paper muffin cups (if available), and even out the surface.
8. Let rest for the second time in the oven at 40ºC for 40 minutes, then preheat the oven to 180ºC. Brush on milk on the surface, scatter almonds, and sprinkle with granulated sugar.
9. Bake in the oven at 180ºC for 15-20 minutes and it is done!
10. This is the leftover rum apple liquid.
11. These were baked in a muffin mold.
12. These were baked without a muffin mold.

Story Behind this Recipe

I wanted to eat bread baked with raisins and apples, so I thought up this recipe.