Apple brioche
Fluffy brioche with cinnamon-scented apples is a delicious yeast pastry, great for both breakfast and dessert. As is the brioche with yeast dough, the preparation of the dough itself is relatively quick, but its rising takes some time. Start preparing the brioche by frying the apples. Soft, sour-tasting apples work best in this recipe. Set the fried apples aside to cool and start making the dough. Dissolve the yeast with flour in milk, set aside to rise, then combine it with the remaining ingredients and knead the dough. Set the prepared dough aside to rise. Roll out the risen dough, fill it with apples and form it into a roll. Leave the brioche to rise, then bake it and finally, let it cool. It tastes best served the same day, immediately after cooling. I encourage you to check out the recipe for a delicious brioche with apples and please enjoy.
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Ingredients for apple brioche.
- 350 g all-purpose flour + extra
- 60 g powdered sugar
- 15 g fresh yeast
- 120 g lukewarm milk
- 60 g soft butter
- 1 large egg
- 1 egg yolk
- 1 teaspoon of vanilla extract
Fried apples.
- 500 g apples
- 2 tablespoons of apple cider vinegar
- 50 g crystal sugar
- 3/4 teaspoon of cinnamon
Additionally.
- egg whites for brushing the brioche
- powdered sugar for sprinkling
How to make apple brioche.
Place the diced apples in a pot, and add the granulated sugar, apple cider vinegar, and cinnamon. Stirring often, fry over medium heat for about 30 minutes. Let the fried apples cool.
Pour lukewarm milk into a bowl, add crumbled yeast and mix. Then add 2 tablespoons of flour taken from the whole, mix and set it aside for 5 minutes.
Place the egg, egg yolk, vanilla and powdered sugar in a bowl. Using a kitchen mixer or a hand mixer, beat the ingredients for 5 minutes. Then add the sifted flour, and the risen yeast and beat for a minute. After that, add the soft butter and knead the dough for 10 minutes. Cover the bowl with the dough with a cloth and leave the dough in a warm place to rise for 1.5 hours or until it doubles in volume.
Place the risen dough on the kitchen counter, lightly degas it, sprinkle it with flour and roll it out to a 30 x 35 centimetre cake. Place the fried apples on the dough, leaving about 5 centimetres empty at the base, then slightly fold the sides towards the centre and roll it up. Transfer the dough to a baking tin lined with baking paper, cover it with a cloth and leave it to rise for about 40 minutes. Prick the risen dough with a toothpick, brush it with egg white, and when ready, place it in an oven preheated to 180 degrees Celsius for 40 minutes. Remove the baked yeast bun from the baking tin after 10 minutes, transfer it on a metal rack and leave it to cool. Sprinkle the cooled brioche with powdered sugar.
Good to know when making apple brioche.
I bake the brioche in a rectangular baking tin measuring 11 by 30 centimetres.
The weight of apples I have given in the list of ingredients is the weight of the apples after peeling.
Although this is a brioche with apples, it can be successfully prepared with a different filling. Any fruit such as blueberries can be a substitute, it can be chocolate or pistachio cream, poppy seed or cottage cheese. In summer, seasonal fruits such as strawberries or raspberries will be great.
Do you like brioches with fruit? If so, try our recipe for Brioche with strawberries and crumble.
