Apple and Nut Bread (Sagwa Gyeongwaryu Sikppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Dice 1 apple and the nuts, and grate 1 apple and cook it down in a pot. * Cooking down the apple concentrates its sweetness and prevents browning.
2. Mix the bread flour, salt, yeast, milk, and water and knead; once some gluten has formed, add the butter and keep kneading.
3. Let the dough rise for about 60 minutes (first rise), divide it, shape into rounds, and let it rest (intermediate proof).
4. Roll the rested dough out long, spread with the cooked-down apple and nuts, roll it up, and let it rise for 30 minutes (second rise).
5. Brush the risen dough with egg wash and bake in an oven at 160°C bottom heat and 180°C top heat for 30 minutes.
6. With about 5 minutes left, take it out, brush with egg wash once more, and bake at 170°C bottom heat and 180°C top heat to color the top. * Rotating the pan halfway through helps it bake evenly.