French Apple DUmplings

French Bread:

1 1/2 c Warm water
1 pkg Dry Active yeast
1 Tbsp Sugar
2 tsp Salt
3-4 c Whole Wheat White Flour

Filling:

3 med-lrg Jonagold Apples, cored & peeled
1 tsp Saffola Unsalted Butter
4 tsp Brown Sugar
4 tsp Cinnamon

In a large glass bowl sprinkle yeast over warm water (110 degrees) with 1 tsp sugar; let stand 5 min or until bubbles form. Add sugar & salt to yeast mixture, then add 2 c flour; mix with hands and add 1/2 c of flour at a time till dough stops absorbing and is not longer sticking to fingers or side of bowl. Turn onto board coated in flour & knead till smooth and elastic. Cover with tea towel and let rise for an hour. While bread is rising wash, core & peel 3 med-lrg Jonagold apples; slice thin & halve slices. Toss apples with brown sugar, cinnamon 7 butter. Punch down & divide into 9-10 balls. Flatten & stretch out balls fill with apple mix and wrap closed; pinching closed so there are no open seams. Place on cookie sheet lined with parchment paper, cover and let rise 45 min or until doubled. Brush tops with milk or egg white & cook in oven preheated to 400 for 30 min. or until golden brown on top

Serving Size: 9-10

Number of Servings: 9

Recipe submitted by SparkPeople user BLONDEGIRL.