The APPLE BRIOCHE BRAID is a soft, fragrant leavened bread, perfect for breakfast or an afternoon snack. The dough, soft and slightly sweet, encloses a filling of juicy apples enhanced by aromatic notes like cinnamon and lemon, which release an irresistible aroma during baking.
The characteristic braided shape makes this pastry not only delicious but also dramatic: the dough strips wrap around the filling creating an elegant and inviting effect, with a golden, slightly glossy surface. When cut, the braid reveals a soft, well-aerated interior, enriched by the softness of the apples.
Ideal served warm or at room temperature, the apple brioche braid is a genuine and versatile treat, perfect to pair with tea, milk, or coffee. A recipe that combines simplicity and taste, bringing the scent of homemade tradition to the table.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 4 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 294.75 (Kcal)
- Carbohydrates 49.26 (g) of which sugars 21.96 (g)
- Proteins 6.60 (g)
- Fat 8.80 (g) of which saturated 1.83 (g)of which unsaturated 6.73 (g)
- Fibers 2.82 (g)
- Sodium 54.48 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups type 0 flour (about 350 g)
- 1/2 cup milk (warm)
- tsp fresh brewer's yeast (about 8 g) — or 1 tsp active dry yeast (about 3 g)
- 6 1/2 tbsp sugar (about 80 g)
- 1 egg (medium, room temperature)
- 4 tbsp vegetable oil (about 60 g)
- lemon zest
- 1 tsp vanilla extract
- 1/3 tsp salt
- 2 apples (peeled and cored)
- 3 tbsp sugar (for the filling, about 40 g)
- 3/4 tsp ground cinnamon (about 2 g)
- 1 tbsp lemon juice
- 1 egg yolk
- 2 tbsp milk (for brushing)
- pearl sugar
For the apple brioche braid you will need
- 1 Bowl
- 1 Glass
- Plastic wrap
- 1 Work surface
- 1 Baking sheet
- 1 Pastry brush
- Parchment paper
Preparation of the apple brioche braid
Dissolve the yeast in the warm milk.
In a bowl place the flour, the sugar and the egg. Mix everything with a fork, then add the milk with the yeast, the oil, the lemon zest and the vanilla extract.
Knead the dough for 10 minutes.Add the salt and knead for another 10–15 minutes until you obtain a homogeneous, smooth dough ball.
If using a stand mixer, use the spiral hook.
Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a switched-off oven with the light on for 2–3 hours or until doubled in size.Clean the apples and dice them.
Cook them in a skillet with the sugar, the cinnamon and the lemon juice for 7–10 minutes until they soften. Let cool.Lightly flour the work surface and place the dough on it. Roll it out into a rectangle about 1/4 inch thick.
Cut three strips of equal size and place the apples in the center of each strip. Fold them over, sealing well, and form a braid.Transfer it to a baking sheet lined with parchment paper, cover with plastic wrap and let rise for another 60–90 minutes, or until doubled in size.
Brush the braid with the egg yolk mixed with milk and sprinkle with pearl sugar.
Bake in a conventional oven preheated to 356°F for 30–35 minutes until golden.
Once the apple brioche braid is baked, remove it from the oven and let it cool slightly before serving.
Tips
You can add raisins or walnuts to the apples for a richer filling.
If you don’t use pearl sugar on top, you can brush the braid right after baking with apricot jam.
Storage
At room temperature
Store it under a cake dome or well wrapped in plastic wrap.
It stays soft for 2–3 days.
Avoid air exposure to prevent it from drying out.
In the refrigerator
Not recommended, as cold tends to stiffen the dough.
If necessary, warm it slightly before serving.
In the freezer
You can freeze it already baked, whole or in slices.
Wrap it well in plastic wrap and then in a freezer bag.
It keeps for up to 1–2 months.
