APPLE JUICE RAISIN SWIRL BREAD

Potrebno je:
Za hleb
500 gr brašna
3 kašičice suvog kvasca
350 ml soka od jabuke
50 gr maslaca
1 kašika meda
Za fil
100 gr suvog grožđa
100 ml belog vina
1 kašika kakao praha
1/2 kašičice cimeta
Za premaz
1 jaje
1 kašika soka od jabuke

Sok od jabuke blago zagrejati, dodati mu kvasac, pa ostaviti da se kvasac aktivira, nekih 15 minuta.
Brašno prosejati dvaput, odvojiti oko 100 gr i ostaviti sa strane, pa većem delu brašna dodati sok od jabuke i kvasac, otopljen (i prohlađen) maslac i med.
Mesiti testo uz postepeno dodavanje onog odvojenog dela brašna, dok se ne dobije elastično testo koje se ne lepi za ruke.
Staviti testo u podmazanu činiju, te ga ostaviti sat vremena na toplom, da raste.
Nakon tih sat vremena, premesiti testo, te ga ostaviti da raste još 30 minuta.
Za to vreme, napraviti fil – preliti suvo grožđe vinom (ja sam koristila Sauvignon blanc) i ostaviti da grožđe upija nekih pola sata.
Zatim ubaciti suvo grožđe (i vino koje grožđe nije upilo) u blender i dobro izmiksati, dok se ne dobije kašica.
Dodati kakao i cimet, promešati dobro i ostaviti sa strane.
Naraslo testo rastanjiti (u pravougaoni oblik) na nekih 1cm debljine, premazati filom, te urolati, počevši od kraće stranice.
Urolano testo staviti u kalup (moj je bio 30x10cm) obložen papirom za pečenje i ostaviti ga da raste još 30 minuta.
Pred samo pečenje hleb premazati jajetom umućenim sa kašikom soka od jabuke.
Hleb peći u unapred zagrejanoj rerni, najpre 10 minuta na 220˚C, a zatim još 20 minuta na 180˚C.
Pečeni hleb premazati kašikom maslaca, da bi se dobila mekša korica i sjajnija površina.

APPLE JUICE RAISIN SWIRL BREAD
You will need:
For the bread
500 grams flour
3 teaspoons active dried yeast
350 ml apple juice
50 grams butter
1 tablespoon honey
For the filling
100 grams raisins
100 ml white wine
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
For the glaze
1 egg
1 tablespoon apple juice
Gently heat up the apple juice, add the yeast and let it activate (about 15 minutes or so).
Sift the flour twice, and put about 3/4 of it into a bowl, add the activated yeast, melted (and cooled) butter and honey, and knead the dough, adding flour as you knead, until you get a soft, pliable dough that doesn’t stick to your hands.
Put the dough into a greased bowl, cover with a kitchen towel, and leave it in a warm place, to rise for an hour.
After the dough has risen, knead it briefly, then let it rise for another 30 minutes.
In the meantime, make the filing by soaking the raisins in white wine (I used Sauvignon blanc) for about 3o minutes, then blending them (along with the wine raisins didn't soak in) in a food processor until you get a fine paste.
Add the cocoa powder and cinnamon, mix well and the filling is done.
Take the dough and roll it out (in a rough rectangular shape) to about 1cm thickness, spread the filling evenly, then roll it up, starting from the shorter end.
Put the roll into a loaf tin (mine was 30x10 cm) lined with baking paper and let it rise for about half an hour.
Just before baking, whisk up the egg and the apple juice and brush the loaf.
Bake the bread in a preheated oven, first 10 minutes at 220˚C, then for another 20 minutes at 180˚C.
Brush the surface of the baked bread with about a tablespoon of butter, for a softer and shiner crust.