Apple Brioche Braid, a delicious dessert perfect for breakfast or a snack with a nice herbal tea or tea. Softness and aroma in every bite, the apple filling makes it moist and delicious! Enveloping fragrance and I swear if you love desserts with apples you absolutely must try it. If you prefer baked goods, try the chocolate and cream swirl brioche or Nutella brioche. The ingredients to make the apple brioche braid are simple: flour, yeast, and sugar; this is the starting base. If you wish, you can let your imagination run wild by adding raisins, pine nuts, chocolate chips, or other fruits like pears to the apple filling.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 329.82 (Kcal)
- Carbohydrates 59.12 (g) of which sugars 25.05 (g)
- Proteins 7.78 (g)
- Fat 7.62 (g) of which saturated 1.42 (g)of which unsaturated 5.47 (g)
- Fibers 2.25 (g)
- Sodium 9.06 (mg)
Indicative values for a portion of 120 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
- 0.18 oz dry brewer's yeast (or 0.71 oz of fresh brewer's yeast)
- 1.68 cups all-purpose flour
- 2.54 cups Manitoba flour
- 0.5 cups sugar
- 1/4 cup vegetable oil
- to taste lemon zest
- 1 egg
- 3/4 cup milk
- 3 apples
- 3 tbsp brown sugar
- to taste lemon juice
- to taste ground cinnamon
How to make Apple Brioche Braid
Combine the yeast with the flour, sugar, then pour the warm milk (make sure it’s not boiling) and start kneading, by hand or with a mixer. Then add the egg and the oil in a stream.
Knead well until you see a soft and well-bound mixture. Transfer the dough into a bowl, cover it with cling film, and let it rise until it doubles in size, in the turned-off oven with the light on; it will take about 2 hours.
Meanwhile, cut three apples into regular cubes of about the same size.
Place them in a pan with the brown sugar and lemon juice. Cook until you see them soft. At the end, let them cool down.
Take the risen dough again, place it on a lightly floured surface and roll it out with a rolling pin to obtain a rectangle about 0.2 inches thick.
Cut the obtained dough into three strips of the same size, then fill with the prepared apples
Moisten the edges with a bit of milk, close the strips.
Seal well and form a braid. Brush it with milk and let it rest for another 20 minutes. Bake at 338°F for about 25 minutes or until golden.
Storing the Apple Brioche Braid
Like all baked goods, they tend to dry out quickly. I recommend storing it under a cake dome. If you wish to keep it for up to 2-3 days, I recommend storing it in the refrigerator in a food bag. You can freeze it in single servings.
