for 1 bread

Dough

300 g	half-white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	milk
2 tbsp	butter
3 tbsp	quince jelly

Filling

350 g	quinces, coarsely grated
70 g	light sultanas
2 tbsp	quince jelly
1 tbsp	lemon juice
½ tsp	ground cardamom

To shape

1 tbsp

quince jelly

To bake

1 tbsp

quince jelly

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the milk, butter and quince jelly, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Squeeze the quince well by hand, place in a bowl, add the sultanas and all the ingredients up to and including the cardamom, mix well.

To shape

On a lightly floured surface, roll the dough into a rectangle (approx. 30 x 40 cm). Spread the filling on top. Cut the dough lengthways into 3 strips, cut each strip into 5 pieces, arrange each piece of dough next to one another, place in the prepared tin, brush with quince jelly.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, brush with quince jelly, remove from the tin and leave to cool on a rack.

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