Apple brioche braid, a pastry featuring a soft, fragrant dough, fermented in the refrigerator to ensure a light and airy texture. For the filling, the apple slices are very thinly sliced with a mandoline and enclosed in the dough, which is then shaped into a two-strand braid. Once baked, the brioche will be golden and aromatic with a tender, properly moist center. The long cold fermentation develops more complex flavors and a better structure. Of course, everyone has their preferences and methods. When ready, serve your apple brioche braid warm, perhaps accompanied by a scoop of vanilla ice cream. However, it is also delicious on its own, perfect for an indulgent breakfast or as a dessert. Below, let’s see what you need to prepare it:
Other apple desserts recipes:
- Difficulty: Medium
- Cost: Budget
- Rest time: 16 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 2 eggs
- 3 1/6 cups all-purpose flour
- 1 3/4 tsp fresh yeast
- 2/3 cup milk
- 6 1/2 tbsp sugar
- 3 1/2 tbsp butter
- vanilla extract
- grated zest of 1/2 lemon and 1/2 orange
- 1 3/4 tsp salt
- 4 apples
- 5 1/2 tbsp sugar (half brown sugar and half granulated)
- 1 glass rum (about 1.5 fl oz (44 ml))
- juice of 1/2 lemon
- 1 tsp ground cinnamon
- as needed crushed dry cookies
- 1 egg yolk + 1 tablespoon milk
- as needed pearl sugar
Steps
In a bowl, arrange the sifted flour in a mound and pour the yeast dissolved in warm milk with the sugar into the center. Start blending the mixture, adding one egg at a time.
Incorporate the flavorings: the vanilla and the grated lemon and orange zests. Add the soft butter, a piece at a time, until fully absorbed, and finally add the salt.
Work the dough for about 10 minutes, until you obtain an elastic, smooth, and homogeneous ball.
Transfer the dough to an airtight container or an oiled bowl, cover with plastic wrap and let it rise for 1 hour at room temperature. Afterwards, place it in the refrigerator for the whole night (about 12 hours).
N.B. If you want to speed up the process, you can increase the amount of yeast, avoiding the refrigeration step.
The next day, remove the dough from the refrigerator 1 hour before using it. Meanwhile, wash, peel and slice the apples very thinly with a mandoline. Put them in a bowl and drizzle with the lemon juice. Add the sugar, rum and cinnamon, mix well and let rest for about 10 minutes so the flavors meld.
Proceed with assembling the braid. Gently roll out the dough on a lightly floured surface, forming a rectangle about 1/4 inch thick (approximately 5–6 mm). Divide the sheet into two equal parts.
Sprinkle with the crushed dry cookies, leaving a bit of space from the edges, and arrange the well-drained apple slices on top. Close each strip to form two “logs,” sealing the ends well.
Place the logs on a baking tray lined with parchment paper and braid them. Cover and let the braid rise for about 2–3 hours, or until well puffed.
Brush the surface with a lightly beaten egg yolk mixed with 1 tablespoon of milk and decorate as desired with the pearl sugar. Bake in a preheated oven at 356°F (180°C) for about 30–35 minutes, until evenly medium-dark golden.
Remove from the oven and let cool completely. The apple brioche braid is ready to be served, sliced.
Bon appétit and… until the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
