Apricot And Walnut Delight Step-by-Step

Apricot And Walnut Delight

Ingredients:

Dough:

250 gms Maida

2 tbsp of Sugar

Pinch of Salt

2 1/2  tbsp  Melted Butter

1 large egg

11 gms of Active dry yeast

1 tsp of Sugar

100 ml Warm milk

Filling:

1 Cup Dried Apricot

1/2 cup Roughly small chopped walnut

3 tbsp Roughly chopped Pistachios

3 tbsp Roughly chopped Cashews

3 tbsp Roughly chopped almonds

50 gms Butter

50 gms Dark Brown Sugar (If you don't have Brown sugar than you can use caster sugar as well)

1/2 tsp grounded Nutmeg

1/4 tsp Cinnamon powder

Recipe:

For dough:

In a bowl dissolve yeast and sugar in warm milk. Let it Stand for 5-10 minutes or until frothy.

Now in a large bowl mix flour with pinch of salt, sugar, butter and beaten large egg. Mix all. Add that Frothy Yeast Mixture in to it. Knead dough until smooth and elastic, but not sticky. For a minute.

Cover dough with a plastic cling film. Allow it to prove for about 1 hr or until doubles in volume. 

For Filling:

In a pan, melt butter with dark brown sugar. Now add small and finely chopped dry apricot, walnut, cashews, pistachios, almonds, grounded nutmeg and cinnamon powder. Keep stirring for about 3-4 minutes on medium-low flame.

Allow it to cool completely at room temperature.

Uncover and Punch down the Raised Dough and knead only for few seconds. Dust the work surface with little flour. Roll Dough into a 15 x 30 cms rectangle shape.

Spread Apricot and walnut filling on top of rolled dough.

 Start folding from its sides till end as shown in the picture below.

Once rolled till end, shape and give a desire shape you like and place the dough on a baking tray. Cover it with a tea towel, allow it to rest for about half an hour or until it rises again. Check the shape below that i gave and made a criss cross pattern on top.

Mean while Preheat your oven at 220 degree Celsius. Once bread rises, uncover and bake it in preheated oven for about 15-20 minutes or until done (till upper crust turns nice light golden brown and crisp, tapping gives hollow sound).

And here it is ready.