Apple and Raisin Brioche Wreath. A soft, delicate leavened dessert with a delicious apple and cinnamon filling.

A large filled wreath, beautiful to see, delicious to eat, and super soft! We will amaze everyone by preparing this apple brioche wreath, which will certainly be gone in no time.

This dessert is perfect for breakfast or a snack, perhaps accompanied by a fresh orange juice or a cup of hot milk. It will make you want to get out of bed in the morning to have breakfast!

To keep the wreath as soft as freshly baked for about 3-4 days, store it in a well-sealed food bag.

To make this apple wreath, you can choose the type of apples you like best: Pinova, Royal Gala, Golden, Fuji.

If, on the other hand, you prefer apples with a more mealy texture, you can use Renette apples or Red Delicious apples.

Little masterpieces of tradition that will always make you look good. So let’s see together how to make them.

Now you just have to read the recipe, let me know if you liked it. Until next time, from your Angie.

Difficulty: Medium
Cost: Economical
Rest time: 3 Hours
Preparation time: 20 Minutes
Portions: 10/12
Cooking methods: Stove, Electric oven
Cuisine: Italian
Seasonality: All seasons

334.12 Kcal

calories per serving

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Energy 334.12 (Kcal)
Carbohydrates 51.21 (g) of which sugars 21.26 (g)
Proteins 7.55 (g)
Fat 11.19 (g) of which saturated 6.45 (g)of which unsaturated 4.30 (g)
Fibers 2.83 (g)
Sodium 173.29 (mg)

Indicative values for a portion of 90 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 for Apple Brioche Wreath

2 cups all-purpose flour
2 cups bread flour
3/4 cup milk
1 egg (room temperature)
1 egg yolk
1 1/2 tsp dry yeast (or 15g fresh yeast)
1/2 cup butter (room temperature)
1/3 cup sugar
1 lemon (zested)
1 pinch salt
as needed almond slices
as needed powdered sugar
as needed milk (for brushing)
as needed butter (to grease the mold)
2 1/4 lbs apples (4/5 golden apples)
1/4 cup granulated sugar
1 nut butter
as needed ground cinnamon
lemon (juice of 1 lemon)
1/2 cup raisins
as needed rum (optional)

Tools

Stand Mixer
Pan
Scale
Skillet
Bowl
Cling Film
Brush

Steps for Apple Brioche Wreath

Prepare a starter by adding 100g of bread flour, a teaspoon of granulated sugar, and dry yeast in a bowl.
Mix and add 90ml of whole milk at room temperature, mix with a wooden spoon, cover with cling film, and let rise in a warm place for about 30 minutes.
All starter ingredients are taken from the total.
“If using fresh yeast, dissolve it in lukewarm milk and then add it to the flour.”
When the starter has doubled, transfer it to the mixer bowl, add all the ingredients: all-purpose flour, remaining bread flour, egg, egg yolk, sugar, vanilla, and milk.
Mix with the paddle attachment for about 5 minutes. You should only combine the ingredients well. Change the paddle attachment and insert the hook.
Knead for a maximum of 10 minutes, gradually adding softened butter at room temperature.
Add the butter in several additions, only if the previous one has been completely absorbed.
The dough should detach completely from the bowl.
If it turns out sticky, add a little more flour, as this depends on the flour itself and its absorption capacity.
Alternatively, if it’s not soft, add a little milk.
Lastly, add salt.
Take the dough, form a loaf, and transfer it to a bowl that is well covered, and let it rise in the turned-off oven with the light on for about 2-3 hours.
Soak the raisins in warm water, optionally adding a bit of rum.
Wash, clean, and cut the apples into small chunks.
Transfer them to a pan with the sugar, lemon juice to prevent browning, and butter.
Cook on low heat for about 10 minutes, when they are soft, add cinnamon and, optionally, raisins, they are ready.
Turn off the heat, set aside, and let cool completely.
After the necessary time, the dough should double in volume, take the loaf and without working it too much, divide it into three equal parts.
Roll each loaf into a rectangle, add the filling in the center, and close forming a cylinder that you will seal well.
Repeat this step for the other two.
Align the three cylinders together and form a braid, starting from the end.
Lightly grease the mold with a nut of butter.
Form a wreath.
Place the wreath in the mold.
Brush the surface of the wreath with milk, enrich with almond slices.
Let the dough rise until doubled.
(Always in the turned-off oven with the light on and covered with cling film.)
Bake in the preheated oven at 350°F static mode for about 40/45 minutes.
Check the cooking with the toothpick test.
At the end of cooking, garnish with a generous sprinkle of powdered sugar.
Enjoy your meal.