Description
Warm Apple Cinnamon Brioche Rolls invite comfort with their swirled dough and sweet cinnamon-apple filling. Fragrant pastries emerge golden from the oven, promising pure indulgence that wraps you in delightful home-baked satisfaction.
Ingredients
Scale
Main Ingredients:
- 400 grams (14.11 ounces) all-purpose flour (T45)
- 6 Golden apples (about 1 kilogram or 2.2 pounds)
- 150 milliliters (5.07 fluid ounces) semi-skimmed or whole milk
Butter and Sugar Components:
- 60 grams (2.12 ounces) salted butter
- 80 grams (2.82 ounces) salted butter, softened
- 120 grams (4.23 ounces) cane sugar
- 1 tablespoon cane sugar
- 1 knob of butter
Additional Ingredients:
- 20 grams (0.71 ounces) fresh yeast
- 1 egg
- 1 egg for brushing
- 1 tablespoon honey or maple syrup
- 1 to 2 tablespoons cinnamon (to taste)
Instructions
- Prepare the brioche dough by combining all ingredients in a stand mixer, kneading on low speed for 15-20 minutes until the dough becomes smooth, elastic, and cleanly separates from the bowl’s sides.
- Transfer the dough to a warm, humid environment with temperatures around 82°F (28°C), such as a proofing oven or slightly steamy bathroom, and let rise until the volume doubles, approximately 90 minutes.
- While the dough rises, peel and finely dice fresh apples into small, uniform cubes.
- In a skillet over medium-high heat, melt butter and sauté apple cubes with sugar and honey, stirring occasionally until the fruit softens and caramelizes, approximately 12-15 minutes.
- Remove apple mixture from heat and allow to cool completely, ensuring no residual moisture remains.
- Punch down the risen dough and roll into a precise rectangular shape measuring 10 x 16 inches (25 x 40 centimeters).
- Create the filling by whisking softened butter with granulated sugar and ground cinnamon until thoroughly combined and spreadable.
- Evenly distribute the butter-cinnamon mixture across the dough’s surface, leaving a small border around the edges.
- Sprinkle the cooled apple pieces uniformly over the butter-cinnamon layer.
- Carefully roll the dough into a tight cylindrical log, ensuring a compact and even shape.
- Using a sharp knife, slice the log into 2-inch (5-centimeter) thick rolls.
- Arrange the rolls in a lightly buttered baking dish, allowing sufficient space between each for expansion.
- Let the rolls proof in a warm location for an additional 30 minutes until they appear slightly puffy.
- Gently brush the rolls’ surfaces with beaten egg for a golden, glossy finish.
- Bake in a preheated conventional oven at 320°F (160°C) for approximately 25 minutes, or until the rolls turn a rich, golden-brown color.
Notes
- Precision matters when kneading brioche dough, requiring patience to develop the perfect elasticity and texture.
- Creating a warm, humid environment ensures optimal dough rising, helping develop rich flavor and soft structure.
- Caramelizing apples before filling enhances their natural sweetness and prevents excess moisture in the rolls.
- Rolling the dough tightly creates beautiful spiral patterns and helps maintain a compact, even shape.
- Allow sufficient resting time between kneading and baking to develop complex flavors and achieve a light, airy texture.
- Egg wash gives the rolls a gorgeous golden-brown color and adds a delightful glossy sheen to the finished pastry.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American-French
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg