The apple brioche braid is a fragrant and soft leavened dessert. It’s a delicious and soft brioche braid enriched with apples and raisins to enjoy at breakfast or as a tasty snack. The recipe is very simple and is prepared by hand, without using a mixer or kitchen robot, we must be patient and respect the rising and resting times and make a beautiful braid, don’t worry I’ll leave you my video tutorial to make it perfectly!
Let’s go to the kitchen, hands on.
See you soon, Susy.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 458.11 (Kcal)
- Carbohydrates 79.70 (g) of which sugars 35.77 (g)
- Proteins 10.03 (g)
- Fat 12.36 (g) of which saturated 1.98 (g)of which unsaturated 9.27 (g)
- Fibers 2.86 (g)
- Sodium 12.97 (mg)
Indicative values for a portion of 150 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 the apple brioche braid
- 2 cups all-purpose flour
- 2 cups bread flour
- 1/2 cup sugar (+ 1 tbsp to activate the yeast)
- 2 1/4 tsp active dry yeast
- 7 oz whole milk
- 1/3 cup sunflower oil
- 1 egg (medium)
- 1 lemon zest
- 3 apples (weight 12 oz, chopped)
- 1/2 cup sugar
- 1 lemon juice
- as needed ground cinnamon
- 1/4 cup raisins
- 1 tbsp butter
- 1 egg yolk
- as needed sugar sprinkles
Tools
- Bowls
- Pan
- Baking tray
- Brush
How to make the apple brioche braid
In a bowl, I pour the flours, 1 tbsp of sugar, and the dry yeast, and mix to combine all the powders. In another, I put the milk at room temperature, the sugar, the oil, the egg, and the grated lemon zest.
I mix with a fork and incorporate the flour a little at a time, turn out the bowl onto the work surface, and knead by hand until I obtain a smooth and homogeneous dough. I let it rise in the bowl covered with plastic wrap for about a couple of hours.
In the meantime..
In a bowl, I soak the raisins in a little water and set aside. I wash and peel the apples. I remove the core, chop them into pieces, and put them in a pan with the juice of a squeezed lemon and the sugar. I cook them on low heat, stirring constantly for about ten minutes, they should become soft. I add a tablespoon of butter and the well-drained raisins, stir, and turn off the heat. The filling is ready, and I let it cool completely.
The dough has doubled in size, I turn it out onto the work surface, work it very little, and divide it into 3 equal portions. Using a rolling pin, I roll them into rectangles, fill them in the center with the apples, dampen the edges with a little water, seal well, and shape into cylinders to form the braid.
I place it on the baking tray and let it rise for about twenty minutes. Finally, I brush it with a beaten egg yolk, sprinkle it with sugar sprinkles, and bake at 356°F in static mode for 30/35 minutes. When cooked, I remove the brioche from the tray and let it cool slightly before serving.
Storage and Tips
Store the brioche in a food bag to keep it soft for several days.
You can replace the raisins with walnuts or hazelnuts.
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