Apple Brioche

Apple Brioche


DifficultyAdvancedMakes10 Servings

This apple brioche recipe is the perfect morning pastry. It’s a soft vanilla brioche bread filled with sweet crème pâtissière and apple cinnamon compote filling, topped with a lemon crumble. The flavours and textures are divine.

The dough does make enough for about 10, but I didn’t have 10 rings! So you can also do free form dough balls with no ring molds, they just won’t be quite as uniform and neat.

Tip: For the long proof of the brioche, I put them in the oven (turned off) with a mug of boiling water at the bottom. This stops them forming a skin on top!

Follow my video and step-by-step recipe to make this delicious apple crumble brioche.

Looking for more advanced recipes? Check out my raspberry mousse cake recipe.


 


 

Ingredients


For the Brioche
 500 g Plain / All Purpose Flour
 60 g Sugar
 10 g Salt
 20 g Fresh Yeast OR 10g Instant Dry Yeast
 250 g Whole Eggs
 25 g Milk
 1 Fresh Vanilla Pod
 200 g Unsalted Butter, Cold + Cubed
For the Crème Pâtissière
 500 g Whole Milk
 1 Fresh Vanilla Pod (or 1.5 Tsp Vanilla Bean Paste)
 30 g Cornflour
 80 g Sugar
 Pinch of Salt
 110 g Egg Yolks
 40 g Unsalted Butter, Cold
For the Apple Compote
 300 g Diced Apple (I use Braeburn)
 5 g Lemon Juice
 30 g Light Brown Sugar
 5 g White Sugar
 7 g Cornflour/cornstarch
 ½ tsp Vanilla Paste
 Pinch Cinnamon + Fresh Nutmeg
 Water To Loosen (just keep a jug nearby)
For the Crumble
 Zest 1/2 Lemon
 65 g Plain Flour / All Purpose Flour
 50 g Light Brown Sugar
 50 g Ground Almonds
 50 g Unsalted Butter, Cold
 Pinch Salt
Shop the equipment

Method


Brioche
1

Add all the ingredients except the butter into a stand mixer. Knead on a low speed for 5 minutes. Then, on medium speed, add the butter a piece at a time. Once you’ve added all the butter, knead for 10 minutes, or until the dough is smooth and passes the windowpane test.

2

Shape the dough into a ball and proof for 30 minutes. Knock the air out, then shape into a ball again and lift into a large bowl. Cover the surface directly with cling film as well as the bowl and chill overnight.

3

Once chilled, cut the dough into 100g pieces and roll into discs. Lift them into 4.2” x 1.35” lined ring molds and proof for 2-3 hours. If you have bigger / smaller ring molds you will want to just adjust the dough weight accordingly. +/- 10-20g I would say.

Crème Pâtissière
4

In a saucepan over a medium heat, heat the milk and vanilla until steaming.

5

Meanwhile, in a bowl whisk the yolks, sugar, cornflour and salt for 1 minute until thick.

6

Slowly pour the hot cream over the yolk mixture, whisking constantly. Pour the mixture back into the pan and cook on a medium heat. Keep whisking and then once it starts to bubble cook for a further minute.

7

Pass the mixture through a sieve and then whisk in the cold butter. Cover the surface directly with cling film and chill for 4 hours. Whisk it up until it is smooth before adding to your brioche.

Apple Compote
8

Add all the ingredients to a saucepan. Over a medium heat, add a splash of water and keep stirring/cooking for around 10 minutes, adding water as needed to stop it from sticking. You want the apples to be softened but still with a little bite. Pour them into a container and chill in the fridge, covered.

Crumble
9

In a bowl, mix all the ingredients together with your hands to form a crumble then chill.

Assembly
10

Lightly egg wash the rim of the proofed dough. Press a metal mold slightly smaller than your ring mold (I use a pudding mold) into the centre of the dough quite firmly, to make a well. Make sure to grease the mold and stick some parchment on the bottom. Add some baking beans to weigh them down.

11

Add some crumble around the edges.

12

Bake at 145C (fan assisted) for around 20-25 minutes or until golden.

13

Remove the molds and then let the dough cool for 30 minutes.

14

Pipe in the creme patisserie and then add the compote. These are best served within a few hours.

 

Ingredients

For the Brioche
 500 g Plain / All Purpose Flour
 60 g Sugar
 10 g Salt
 20 g Fresh Yeast OR 10g Instant Dry Yeast
 250 g Whole Eggs
 25 g Milk
 1 Fresh Vanilla Pod
 200 g Unsalted Butter, Cold + Cubed
For the Crème Pâtissière
 500 g Whole Milk
 1 Fresh Vanilla Pod (or 1.5 Tsp Vanilla Bean Paste)
 30 g Cornflour
 80 g Sugar
 Pinch of Salt
 110 g Egg Yolks
 40 g Unsalted Butter, Cold
For the Apple Compote
 300 g Diced Apple (I use Braeburn)
 5 g Lemon Juice
 30 g Light Brown Sugar
 5 g White Sugar
 7 g Cornflour/cornstarch
 ½ tsp Vanilla Paste
 Pinch Cinnamon + Fresh Nutmeg
 Water To Loosen (just keep a jug nearby)
For the Crumble
 Zest 1/2 Lemon
 65 g Plain Flour / All Purpose Flour
 50 g Light Brown Sugar
 50 g Ground Almonds
 50 g Unsalted Butter, Cold
 Pinch Salt
Shop the equipment

Directions

Brioche
1

Add all the ingredients except the butter into a stand mixer. Knead on a low speed for 5 minutes. Then, on medium speed, add the butter a piece at a time. Once you’ve added all the butter, knead for 10 minutes, or until the dough is smooth and passes the windowpane test.

2

Shape the dough into a ball and proof for 30 minutes. Knock the air out, then shape into a ball again and lift into a large bowl. Cover the surface directly with cling film as well as the bowl and chill overnight.

3

Once chilled, cut the dough into 100g pieces and roll into discs. Lift them into 4.2” x 1.35” lined ring molds and proof for 2-3 hours. If you have bigger / smaller ring molds you will want to just adjust the dough weight accordingly. +/- 10-20g I would say.

Crème Pâtissière
4

In a saucepan over a medium heat, heat the milk and vanilla until steaming.

5

Meanwhile, in a bowl whisk the yolks, sugar, cornflour and salt for 1 minute until thick.

6

Slowly pour the hot cream over the yolk mixture, whisking constantly. Pour the mixture back into the pan and cook on a medium heat. Keep whisking and then once it starts to bubble cook for a further minute.

7

Pass the mixture through a sieve and then whisk in the cold butter. Cover the surface directly with cling film and chill for 4 hours. Whisk it up until it is smooth before adding to your brioche.

Apple Compote
8

Add all the ingredients to a saucepan. Over a medium heat, add a splash of water and keep stirring/cooking for around 10 minutes, adding water as needed to stop it from sticking. You want the apples to be softened but still with a little bite. Pour them into a container and chill in the fridge, covered.

Crumble
9

In a bowl, mix all the ingredients together with your hands to form a crumble then chill.

Assembly
10

Lightly egg wash the rim of the proofed dough. Press a metal mold slightly smaller than your ring mold (I use a pudding mold) into the centre of the dough quite firmly, to make a well. Make sure to grease the mold and stick some parchment on the bottom. Add some baking beans to weigh them down.

11

Add some crumble around the edges.

12

Bake at 145C (fan assisted) for around 20-25 minutes or until golden.

13

Remove the molds and then let the dough cool for 30 minutes.

14

Pipe in the creme patisserie and then add the compote. These are best served within a few hours.

Apple Brioche