In the meantime, make the filling with the ● ingredients. Start by cutting the apples into small pieces about 4～5g each.

In a pan, over medium-low heat, sauté the apples with butter and sugar. Turn off the heat when the apples become a bit soft. Add raisins and cinnamon.

Once the dough is done, move it to a flour dusted working surface. Punch it down to remove the trapped air. Fold it into quarters,then make it into a ball. Let it rest for 15 minutes.

Roll out the dough into a 24cm x 35cm rectangle.Spread on the filling from Step 3 leaving a few centimeters free at the top edge.

Loosely roll up the dough from the closest edge. Roll it over twice, then close the dough by bringing the other end toward it as the picture shows here.

Divide the dough into 6 pieces, then place them in a pan leaving a small space in between each roll. (Grease the pan to prevent the dough from sticking.)

Allow to rise for the second time. It is fully risen when the rolls are touching each other. (It took mine about 30 minutes at 40℃) Brush the reserved beaten eggs on the surface.

Bake for 25 minutes at 180℃. Cover the pan with aluminum foil for the last 8 minutes of the baking time, so the bread does not look scorched.

If you prefer the bread with icing.. mix the powdered sugar and water really well. When the surface of the bread has cooled down, brush icing onto it. Pull apart the bread and enjoy.

The cross section will look like this.