Soft Apple and Dark Chocolate Brioche: an unbeatable treat!
There are mornings when you feel the need for a breakfast that is more than a simple meal: you seek a hug, a moment of pure sweetness.
Soft apple and dark chocolate brioches were born exactly for this.
They are a true little indulgence to allow yourself whenever you want something decadent, but with that genuine touch that only homemade sweets can give.
A magical pairing: apples and dark chocolate!
We are often used to the classic apple cake, but have you ever tried the meeting of the freshness of the apple and the intensity of dark chocolate inside a leavened dough? In my opinion, this mix makes the brioches unbeatable.
The apple, during baking, releases a slight moisture that keeps the brioche center melting, while the chocolate chips give that bold contrast that wins you over at the first bite.
Of course you can fill them to your taste, but I assure you that this version is the most successful by far.
One of the great advantages of these brioches is their shelf life.
If you can resist and don’t finish them immediately (at my house there weren’t even crumbs left!), know that they stay soft for at least 2–3 days.
The secret is to store them properly in a simple paper or food-safe plastic bag, so as to preserve all their fragrance as if just baked.
If you prefer a more versatile version, you can make the brioches without filling.
Once baked, just cut them in half at the moment of eating and fill them with whatever you prefer: jam, hazelnut cream, or fresh fruit.
A small tip: if you prepare them for the family, set one aside for yourself right away, otherwise you seriously risk being left without any!
Make them yourself and turn your breakfast or snack into an unforgettable moment.
Approx. 245 kcal per brioche
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 11 brioche
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Soft Apple and Dark Chocolate Brioche
- 0.35 oz fresh baker's yeast
- 3.2 tbsp granulated sugar
- 2 medium eggs
- 1 cup whole milk
- 1/4 cup butter
- 3 1/2 cups all-purpose flour (type 0)
- 1/2 tsp salt
- 2 medium apples
- 3.2 oz dark chocolate (75%)
- 1 tsp granulated sugar
- 1 tbsp lemon juice
- 1.6 tbsp granulated sugar (for sprinkling)
- 2 tbsp powdered sugar
Tools
- Bread machines Bread machine
Preparation of Soft Apple and Dark Chocolate Brioche
I prepared the dough in the bread machine, but you can make it by hand or with a stand mixer and it will still turn out well.
Place the milk, fresh baker’s yeast, sugar, butter, beaten eggs, flour and 1/2 teaspoon of salt into the bread machine.
If you make the dough by hand, add the liquids first and then gradually add the flour, adding the salt only after incorporating part of the flour, and work the dough.
Set the bread machine to the dough-only program; mine has one for 30 minutes and another for 45 minutes — the important thing is that it works for at least about 20 minutes.
When it has finished kneading, leave it to rise in the pan inside the machine until doubled in size.
In the meantime, peel the apples and cut them into thin slices, add 1 tablespoon of lemon juice and 1 teaspoon of sugar, mix well and add the chocolate chips, then set aside.
Once the dough has risen, turn it out onto a lightly floured work surface, form a ball and roll it out with a rolling pin into a rectangular sheet not too thin.
Spread the apples and chocolate over the sheet covering the surface, roll the dough up on itself to form a log, and cut all slices about 2 1/3 inches wide (I got 11).
Prepare a baking tray lined with parchment paper, place the brioches well spaced apart, sprinkle the surface with the sugar (the 30 g provided, about 2 1/2 tbsp) and let rise for about 1 hour or at least until they have puffed up slightly.
Bake in a preheated oven at 356°F for 30 minutes, checking the baking; if they brown too much on the surface, cover them with a sheet of aluminum foil.
Once baked, let them cool well, then dust with powdered sugar and serve.
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