Make the basic sweet bread dough until the first rising. Punch down the dough and form into a ball. Cover with a damp dishcloth and let sit for 20 minutes.
Spread out the dough and place the fold-in custard sheet on top.
Fold the bread dough around the sheet and tightly seal the ends shut.
Use a rolling pin to roll out the dough and fold into 3 layers. Roll it out again and fold it into 3 layers again. Repeat this 3 times.
Slice the dough into even pieces.
Shape the dough into whatever shapes and sizes you like. I wanted to make circular twists, so I began by twisting the dough while stretching it.
Tightly pinch the two ends together. Since it'll be topped with apples, keep a gap in the center.
Spray with water and let rise a second time for 20 minutes.
Top with the apple topping. Spray again with water and bake in an oven preheated to 200°C for 10-12 minutes.
When they are beautifully browned, they are done baking. When they have cooled, I like to finish them off with icing.
Sauté the apples. Cube the apple. Put butter and the apples into a frying pan and cook until the liquid has evaporated. Finish with 1 tablespoon of sugar and lemon juice to taste. Let cool.
For the icing. Gradually add 2 tablespoons of granulated sugar (or powdered sugar) to water until it forms a paste. Pipe on the bread.
Story Behind this Recipe
I wanted to eat a sweet bread so I made this custard marble bread for the first time in a while. I wanted to change up the flavor a bit so I added the apple topping. The gentle sweetness of the custard with the sourness of the apples is really the best match.
Please refer to the given Recipe IDs for the basic sweet bread dough and the custard fold-in sheet. I used apples as a topping this time but normal marble bread is yummy too. Please refer to the following recipe (Chocolate Marble Sticks) for a more detailed description on how to make the bread dough. I added a detailed explanation for the inserted custard sheet.