Apple Cinnamon Plucked Bread

Put 75 g sugar, the crumbled yeast and the lukewarm milk in a mixing bowl and mix together. Let stand for 5 minutes, then add the flour, egg and 100 g of softened butter and knead until the yeast dough separates from the sides of the bowl. Cover and let rise in a warm place for 1 hour.

Roll out the dough on a floured work surface to a rectangle about ½ cm thick. Peel the apples, divide them, remove the core and cut the flesh into small pieces. Mix the cinnamon with 3 tablespoons of sugar.

Melt 75 g butter and let it cool a bit, then spread it on the dough rectangle. Sprinkle evenly with cinnamon sugar and spread the apples on top. Cut the dough first into strips, then into squares to fit the loaf pan, stacking them one after the other in the pan. Meanwhile, preheat the oven to 170 °C top/bottom heat (150 °C convection oven). Put the plucked bread into the hot oven and bake for about 30-40 minutes until golden brown, if it gets too dark, cover with foil.

Remove from the oven, let cool and brush with a glaze made from the powdered sugar and 2 tablespoons of milk.

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