Pain Aux Raisin & Apricot
Followed the recipe above from Floyd, I had a lot of fun doing this, especially the shaping of the dough. Somehow the 1st method of shaping caused the middle to rise more than it should, perhaps I shaped it too tightly.
The 2nd with raisins, I think I put too much raisins, all the raisins started to spill out.
Interestingly, the dough didn't turn out as sweet as i thought it would be. The dough had a good oven spring. It was so nice to watch it "grew" in the oven. And I learnt about sugar glaze and egg glaze from this experience. It was nice to see the shine, just that the hands get sticky handling the bread after that.
Thanks Floyd - for the great recipe.