Apple in brioches

Apple in brioches

Category: Bakery products

Ingredients
Dough:
Pre-enzyme:
Wheat flour	80 g
Milk	80 g
Dry yeast	5-6 grains
Main dough:
Pre-enzyme	whole
Yolks	5 pieces.
Vanilla
Wheat flour	200 g
Sugar	100 g
Dry yeast	1 tsp
Salt	1/2 tsp
Room temperature butter	100 g
Filling:
Small apples	7 pcs.
Shortbread	100 g
Fruit jam	50 g
Nuts	2 tbsp. l.
Lubricating egg
Cinnamon	1/4 tsp
Sugar	20 g

Cooking method

• Brioche is the richest, buttery dough of all yeast. And, of course, the most delicious is without options. And totally unsuitable for dieters.
• But you can give yourself some slack at least sometimes, so let it be a brioche!
• And few people would refuse a baked apple with a sweet nut filling.
• Dough:

• Pre-enzyme: mix the sifted flour, milk and yeast until smooth. Cover and leave at room temperature for

• 8 hours

• ... Sift flour into the mixer bowl, add sugar, yeast, vanilla and salt. Stir lightly to distribute the ingredients evenly.

• Add yolks and pre-enzyme to dry ingredients. With the help of the “spatula” nozzle at medium speed we continue kneading for 5 minutes.

• Divide the butter at room temperature into portions and begin to add to the dough with the engine running. After adding the oil, we continue mixing for another 3 minutes. The finished dough is very soft, sticky, but elastic. In whom it is not going, but it is heavily smeared on the walls.

• Shape the dough into a ball and place in a greased container and cover. Leave at room temperature until doubled. At this stage, the dough can be sent to cold fermentation in the refrigerator for a period of 8-36 hours. In addition, the cold dough will be less sticky to your hands and easier to form.

• Peel the apples, remove the core.

• Grind the cookies to a crumb state.

• For the apple filling, mix half of the cookie crumbs, ground walnuts and jam until smooth.

• We stuff each apple with a sweet filling.

• Roll Forming:

• Divide the dough into 7 equal parts.

• Roll each part into a circle with a diameter of 13-15 cm.

• Sprinkle the center of each circle with the remaining cookie chips.

• Put the stuffed apple on the crumb.

• We wrap the apple with dough, pinching from above.

• We put each bun in a greased form with butter. We cover the blanks and leave for 1.5-2 hours until an increase of 1.5 r.

• Mix sugar and cinnamon for sprinkling. Grease the surface of the dough with an egg and sprinkle generously with cinnamon sugar.

• We bake in an oven preheated to 190C for about 30 minutes.

• Take it out of the oven, let it stand for 5 minutes, and then free it from the mold, cool on the wire rack.

Note

I'm the first to brioche
Bookmarked for now, but not for long

[Olga]

Olgatempting brioches 🔗

And in the morning I got ... a piece !!!!