- 500 gram all-purpose flour
- 1 sachet of yeast (7 gram)
- 75 gram sugar
- 2 eggs
- 1 teaspoon salt
- 250 ml lukewarm milk
- 75 gram soft butter + extra for coating
- 3 apples, e.g. Jonagold, Golden Delicious or Elstar
- cinnamon + sugar
Kitchen equipment needed
- measuring cup
- standmixer or knead the dough by hand
- knife or pizza knife
- vegetable peeler
- cutting board & chef’s knife
- medium-sized bowl
- spring form lined with parchment paper
Preparation — 20 minutes + waiting time
Make sure the milk is lukewarm, if the milk is too hot the yeast won’t work anymore. COMBINE the yeast and lukewarm milk and wait about 10 minutes, or until it’s foamy.
Meanwhile COMBINE sugar, salt and flour. ADD 1 egg and the soft butter. ADD the yeast mixture and knead until you’ve reached a dough ball. COVER and let it rise for about an hour, or until doubled in size.
PEEL the apples, remove the core and divide the apples into pieces. Not too large, otherwise it’s harder to roll the dough. SEASON the apple pieces with cinnamon and sugar and combine well.
Finishing the apple brioche — 45 minutes
DUST your work surface and rolling-pin with flour and knead the dough shortly. ROLL out the dough, but make sure it’s not too thin. DIVIDE into strips and divide the apple pieces over each strip. PRESS the pieces into the dough using your hands.
ROLL the first strip and transfer to the middle of the spring form. ROLL the next strip around the first one and continue until all the strips are used. COVER the brioche and let it rise for another 15 minutes. Meanwhile PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the spring form with butter and line the bottom with parchment paper.
BEAT the second egg with a bit of water and COAT the top of the brioche with the egg wash. DIVIDE some more sugar and cinnamon on top and BAKE in the oven for about half an hour, or until beautiful golden brown.
Let the brioche cool off a bit and serve with jam or whipped cream if you like, enjoy!