The soft brioche with apples and chocolate is truly a treat to indulge in for something sweet and very delicious.
Brioche suitable for breakfast, but also for a snack, and if they don’t disappear immediately and you have some left, they will stay soft for at least 2-3 days stored in a paper or plastic bag.
In my opinion, apples with dark chocolate make them unbeatable, but you can fill them to your taste.
Of course, at my house, not even the crumbs of these brioche were left, so I recommend you make them too and especially set one aside for yourself right away, otherwise you’ll be left without.
If you want, you can make them without filling and when consuming, cut them in half and fill them with whatever you like best, they will be delicious anyway!
I made the dough with the bread machine because this machine for working doughs is truly exceptional, but you can do it by hand too.
I’m looking forward to your photos if you replicate this or other recipes on my blog, and if you’d like, I’ll post your photos on my fb page in your name.
Approx. 245 Kcal per brioche
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 11 brioche
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Soft Brioche with Apples and Chocolate
- 10 g fresh yeast
- 40 g sugar
- 2 medium eggs
- 1 cup whole milk
- 2 oz butter
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 medium apples
- 3 oz 75% dark chocolate
- 1 tsp sugar
- 1 tbsp lemon juice
- 3/4 oz sugar
- 1/2 oz powdered sugar
- Bread Machines Bread Machine
Preparation of Soft Brioche with Apples and Chocolate
I prepared the dough in the bread machine, but you can do it by hand or with a stand mixer, it will still be good.
Put the milk, yeast, sugar, butter, beaten eggs, flour, and ½ tsp of salt into the bread machine.
If you make the dough by hand, add the liquids first, then gradually add the flour, adding the salt only after incorporating some of the flour and working the dough.
Start the dough-only program on the bread machine; mine has one for 30 and another for 45 minutes, but make sure it works for at least about 20 minutes.
Once done kneading, leave the dough to rise in the basket inside the machine until it doubles.
Meanwhile, peel the apples and slice them thinly, add a tablespoon of lemon juice, 1 teaspoon of sugar, mix well, and add the chocolate chips, setting it all aside.
Once risen, pour the dough onto a lightly floured work surface, form a ball, and roll it out with a rolling pin to obtain a rectangular sheet that is not too thin.
Place the apples and chocolate on the sheet covering the surface, roll the dough on itself creating a roll, and cut slices about 3 fingers wide (I got 11).
Prepare a baking sheet lined with parchment paper, arrange the brioche well spaced, sprinkle the surface with sugar (the 30 g provided) and let rise for about 1 hour or at least until they have risen a little.
Bake in a preheated oven at 356°F for 30 minutes checking the cooking, if they brown too much on the surface, cover them with a sheet of aluminum foil.
Once cooked, let them cool well, then sprinkle with powdered sugar and serve.
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