Around The World Part 4: My take on Apple Danish and Rye Bread

I know these aren't the original recipes but they are my take on them. With the Danish I wanted to try and simplify the recipe but you could always use the laminated pastry instead of the ready made pastry by clicking HERE .

The Rye bread isn't that dark bread but a much lighter one that I tried, using double cream for the fat content. It worked really well and I think I'll be trying that again.

1 packet of ready roll puff pastry (brought to room temp)
3 dessert apples peeled, diced and cored
A large knob of butter +some for greasing
40g Demerara sugar
2-4 tsp ground cinnamon
2-4 tbsp warmed sieved apricot jam
100g icing sugar
a little fresh apple juice

In a salute pan melt the butter along with the sugar and cinnamon, add the apples and gently fry until soft, put to one side to cool.

When the apple is cooled unroll the pastry and spread over the apple mix, then roll into a long cylinder and chop into about 10 rounds, grease 10 holes of a muffin tin and pop each round into the holes.

Cook in a preheated oven 200 for about 16-22 mins or until well baked and golden, leave to cool slightly in the tins (about 5-10 mins)

Then transfer onto a wire rack, brush with the warmed jam and leave to set. In the mean time mix the icing sugar with enough apple juice to make a glaze then drizzle over The pastries:

Rye Bread:
300g white bread flour
180g Rye Flour
15g sugar
8g sea salt
7g sachet yeast
300 ml lukewarm water
30ml double cream

In a freestanding machine (fitted with a bread hook) or a large bowl, put the flours, sugar, salt and yeast in.

Mix together the water and cream in a jug, make a well in the centre of the flour and gradually add the liquid with the machine running or bring together with your hands. If it is too wet add a little more flour but I try and keep my dough as wet as poss as I have found this makes the nicest bread.

Knead on the bread hook for 8 mins or by hand for 12, oil the bowl and cover leave to prove until doubled in size and springs back when touched, about an hour, turn out and knead for about a minute, shape and put into a buttered 2lb loaf tin.

Cover with oiled cling and leave to prove in a warm place for an hour. Uncover and brush with egg wash Bake in a preheated oven at 210 (I always put a couple of ice cubes in the bottom of the oven at the same time as the bread) for about 25-30 mins, turn out onto a wire rack, leave to cool before slicing.