Apricot-Honey and Almond Bread

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Saf-instant yeast 11g

INGREDIENTS
1 sachet of Saf-instant yeast (11 g)
4 and a half cups of flour (500 g)
1 cup of milk (300 ml)
1 tsp of salt (10 g)
1 tbsp of honey
1 tea glass of softened butter (80 g)
120 g of soft dried apricots
60 g of toasted flaked almonds
1 tbsp walnut oil

PREPARATION
Mix the milk, honey and Saf-instant yeast, leave it to ferment for 15 minutes. Then, mix the flour, almonds, salt, walnut oil with the milk mixture. Soak the apricots in 100 ml boiling water for 10 minutes. Knead for 10 minutes and incorporate the apricots. Cover it and leave to rise for an hour. After, knead the dough again for 2 minutes and divide it into two equal pieces. Knead them once more and shape them into little rolls, place them on a baking tray with baking paper and brush with egg. Leave to rise for another 45 minutes. Bake the rolls for 30 minutes preheated oven to 240°C. After 10 minutes, turn the oven down to 210°C. Leave to cool on a cooling rack.

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