The apple brioche braid is a fragrant and soft leavened dessert, perfect for breakfast or a tasty snack. It’s a simple brioche braid to prepare by hand, enriched with apples and raisins, which releases a delicious aroma while baking and fills the house with warmth.
If you love leavened desserts, I recommend trying the angel cake and homemade brioches: they are soft and perfect for autumn breakfasts.
The recipe is very easy and can be made without a mixer or food processor: just respect the rising times and braid with care, following my video tutorial to achieve a perfect result.
Let’s get to the kitchen, hands in the dough!
See you soon, Susy.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric 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 Manitoba flour
- 1/2 cup sugar (+ 1 tbsp to activate the yeast)
- 2 1/4 tsp dry yeast
- 3/4 cup 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
- to taste ground cinnamon
- 1/4 cup raisins
- 1 tbsp butter
- 1 egg yolk
- to taste sugar crystals
Useful tools
- Bowls
- Pan
- Baking tray
- Brush
How to prepare the apple brioche braid
1. In a bowl, pour the flours, add 1 tbsp of sugar and the dry yeast, then mix well to combine all the powders.
2. In another bowl, pour the room temperature milk, sugar, oil, egg, and grated lemon zest, and mix with a whisk until you have a homogeneous mixture.3. Mix with a fork and start incorporating the flour a little at a time, until the dough starts to come together.
4. Transfer the dough to a lightly floured work surface and knead by hand until you get a smooth and homogeneous dough.
5. Place the dough back in the bowl, cover with plastic wrap, and let it rise for about 2 hours, or until doubled in size.
6. Soak the raisins in a bowl with a little water and let them rest.
7. Wash and peel the apples, remove the core, and chop them.
8. Transfer them to a pan along with the juice of a squeezed lemon and sugar. Cook over low heat for about 10 minutes, stirring often, until they become soft.
9. Add a tbsp of butter and the well-drained raisins, mix and turn off the heat.
10. Let the filling cool completely before using it.11. When the dough has doubled in volume, gently transfer it to the lightly floured work surface and knead just enough to deflate it.
12. Divide it into 3 equal pieces.
13. Roll each piece into a rectangle.
14. Place a portion of the apple and raisin filling in the center of each rectangle.
15. Wet the edges with a little water, close sealing well, and form three cylinders.
16. Braid the three cylinders together, creating a compact and regular braid.17. Place the braid on a baking tray lined with parchment paper and let it rise for about 20 minutes.
18. Brush the surface with a slightly beaten egg yolk, then sprinkle with sugar crystals.
19. Bake in a static mode at 350 °F for 30–35 minutes, until the braid is well golden and soft.
20. Once cooked, remove the braid from the oven and let it cool on a rack before serving.The apple brioche braid is ready to be enjoyed: soft, fragrant, and delicious, ideal to accompany a cup of tea or hot chocolate. A simple yet special dessert that brings all the warmth of autumn to the table.
Storage and Tips
I keep the apple brioche braid in a food-grade bag: this way, it stays soft for 2–3 days. If I prefer, I can slightly warm it up before serving to restore its fragrance.
I can replace the raisins with chopped walnuts or hazelnuts for a crunchier and more autumnal version.
For a gluten-free version, I use a gluten-free flour mix specific for sweet leavened doughs, adding 1 teaspoon of guar gum to improve the elasticity of the dough.
For a pleasant freshness effect, I add a teaspoon of grated lemon or orange zest to the dough, or flavor the filling with a pinch of cinnamon.
For a pleasant freshness effect, I add a teaspoon of grated lemon or orange zest to the dough, or flavor the filling with a pinch of cinnamon.
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast?
Of course, I can replace the dry yeast with 12 g of fresh yeast, dissolved in warm milk before adding it to the other liquid ingredients.
Can I change the filling?
Yes, besides apples, I can use pears, figs, or berries, or add spices like cinnamon or ginger for an even more intense aroma.
How do I know if it’s properly baked?
The braid is ready when it’s well golden on the surface and, when lightly tapped underneath, it sounds “hollow.” I can also check the internal baking with a skewer: it should come out dry.
