100gwhite chocolateuse dairy-free white chocolate for a vegan version
2ozcooking apple – cored, peeled & grated
1ozcandied peel(I used homemade)
Melt the white chocolate gently in a bowl resting over a pan of hot, but not boiling water.
Make the dough by creaming the yeast with the water, then pouring it into the flour and salt. Stir, then add 30g of the melted white chocolate.
Knead for about 10 minutes, then place in a bowl, cover and leave in a warm place to double in size (about 45 mins).
Knead the dough briefly, then cut into 4 equal portions. Roll these into rectangles on a floured surface.
Spread an 1/8 of the remaining chocolate roughly over the bottom two thirds of each rectangle.
Mix the apple, raisins, peel and spice together in a bowl and spread 1/8 over the white chocolate.
Fold the top third over then the bottom third over that and seal the sides. Give a quarter turn and roll out to form another rectangle. Repeat the process as above using up all of the white chocolate and fruit mixture.
Place the dough seem side down in a greased 8″ square tin (I use a silicone mould). Cover and leave to rise in a warm place until doubled in volume (about 30 minutes).
Brush the tops with sunflower oil and sprinkle lightly with caster sugar (I used vanilla sugar). Bake at 200℃ (400℉, Gas 6) for about 25 minutes, when the tops should be brown and the bottoms sound hollow when tapped.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.