Combine the apple (slice into thin wedges), sugar and lemon juice in a heatproof bowl and microwave it uncovered for about 4-5 minutes or until tender.

Soak the raisins in lukewarm water to rehydrate.

Drain the juice from the apple, and drain the excess water from the raisins.

Press the dough gently with your palm to remove the trapped air. Using a rolling pin, roll out the dough into a 30 x 20 cm rectangle.

Sprinkle the apple and raisins evenly on the dough, leaving the edge to seal. Roll it up just like you would roll up a sushi.

Seal the end tightly.

Place the dough with the seam side down. With a knife, slice the dough into 7 equal pieces.

Place them into a cake pan cut side facing up, and press on them gently. (Put one piece in the middle and surround it with 6 other pieces.)

Let the dough rise again. Let it rise until the dough fills up to 80% of the cake pan height. (The rising temperature should be 40℃ in the oven on the dough-rising setting or at room temperature in the summer time.)

I usually place a mug under the cake pan to push the bread out of the pan, and slide it onto a cake rack.

Let it cool on a rack.

I don't own a pastry tip, so I put it in a plastic bag and cut the corner to make a small hole and use it as a piping bag.

Topping 1: Drizzle the icing onto the bread and it is done.

Topping 2: Dissolve the apricot jam in warm water and spread on the bread.

These were made in muffin molds (with the apricot jam topping).

These were baked in aluminum cups without any mold.

These were baked in muffin molds, sprinkled with powdered sugar.

This one was baked in a ring-shaped pan, but it cooked through too strongly. It is moister baked in a round cake pan.