recipe by Fotogrammi di zucchero
Brioche wreath with Ambrosia™ apples
60 min.
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Fluffy and delicious
Who can resist the inviting scent of a freshly baked brioche? The long rising time and the special aroma of the Ambrosia™ apple with a touch of cinnamon turn this brioche wreath into an irresistible temptation at breakfast or in the afternoon.
Ingredients
for 4-6 persons
Manitoba flour
250 g
Milk
120 ml
Butter cut into small cubes
50 g
Yolk
1
Malt
M
1 teaspoon
Sugar
1 tablespoon
Cinnamon powder
1/2 teaspoon
Dry yeast
D
1 g
Salt
2,5 g
Butter (soft, room temperature)
55 g
Cinnamon
1 teaspoon
Sugar
70 g
Ambrosia™ apples (without core and peel)
250 g
Water
100 ml
Juice of half a lemon
Poppy seeds
10 g
Yolk
1
Milk
1 tablespoon
Preparation
It's that easy!
1
Put flour, dry yeast, a teaspoon of malt and a tablespoon of sugar in the bowl of a mixing machine and mix. Add milk and yolk and knead to a rather homogenous dough with the stirring hook. Add butter previously cut into pieces bit by bit (don’t add another piece before the previous one has been perfectly incorporated) and continue to knead. Add half a teaspoon of cinnamon and salt together with the last piece of butter and knead to a smooth, homogenous and firm dough that comes off the wall of the bowl. Put the dough in a bowl, cover with cling film and let rise at room temperature for 1 hour. Then place it in the fridge for at least 10-12 hours.
2
Prepare the filling in the meantime. Cut Ambrosia™ apples into small cubes, pour them in a casserole, sprinkle with lemon juice, add sugar and water and mix. Cook for about 20 minutes over low heat or until the liquids are evaporated and the apples are soft and slightly caramelized.
3
Mix soft butter with cinnamon to get a cream.
4
Put the dough on a slightly floured countertop as soon as it has doubled in size and roll out to a rectangle of about 26x42cm with a rolling pin. Spread the butter cream on the rectangle, distribute the caramelized apples and sprinkle with poppy seeds. Roll up the rectangle beginning with the longer side.
5
Place the roll with the joint on the underside and cut it into two strands but make sure that you don’t cut the last two cm. Braid the two strands and unite the two ends to get a wreath. Put it on a baking tray or in a cast iron pan with a diameter of 26 cm covered with baking paper.
6
Cover with a clean kitchen towel and let rise for another 45-50 minutes. Preheat the oven to 180°C. Whisk yolk with 20 ml of milk and slightly brush the surface of the brioche wreath. Bake in the oven for 25 minutes or until golden yellow (make the toothpick test).
Allow to cool before serving.
Just delicious!
