Ingredients:
Bread
1 MOÇA® milk (can or box) 395 g
1 tablet (15 g) of biological yeast
500g wheat flour
2 tablespoons unsalted butter
1 ovo
1 pinch of salt
Filling
6 medium sour apples
100g seedless raisins
1 tablespoon cinnamon powder
1 tablespoon granulated sugar
cinnamon to brush
half a cup of lukewarm water
Preparation mode:
Bread
1. Dilute 6 tablespoons of condensed milk in a container with warm water and dissolve the yeast in this mixture.
2. Then add enough wheat flour to reach the consistency of pancake dough. Cover and let stand in a warm place until risen or blistering.
3. On the table or in a large bowl, make a well in the remaining flour and add the butter, egg and salt.
4. Pour in the fermented dough and mix the ingredients with your fingertips, adding about half a cup (tea) of water, little by little, enough to bind.
5. Work the dough well for at least 5 minutes, until it is very smooth and soft.
6. Then, with the help of the roll, open the dough.
Filling
7. In a saucepan, add the peeled and chopped apples, raisins, cinnamon and sugar and place over low heat, covered. Let it cook in its own steam until the liquid dries up.
8. Add the rest of the condensed milk, stir until it boils and let it cool.
9. Spread this stuffing over the dough and roll it up like a rocambole. Carefully place in a greased ovenproof dish, cover and let rise until doubled in volume.
10. Brush the cinnamon mixed with the Leite Moça left at the bottom of the tin onto the bread and bake in a preheated medium oven (200°C) for about 40 minutes.
11. After roasting and golden, just serve.
