Slices of this apple-filled brioche served with cups of freshly brewed French roast coffee sent our spirits overseas to a sidewalk table at a cafe in France.  

Baking projects tend to be inspired by a single ingredient. Last week, two students gave me the biggest Granny Smith apples I have ever seen. They were a little bumped and bruised and seemed to be begging to be baked into something sweet. I remembered an apple brioche recipe I had wanted to try in one of the cookbooks we have in our library, Beth Hensperger’s Bread. Brioche is an egg-and-butter rich pastry-type bread dough which can be used in both savories and sweets. It produces a soft, moist bread and the dough is easy to make and easy to work with.

Apple Brioche

Ingredients

• 2 giant Granny Smith apples (or 4 regular-sized apples), peeled, cored and sliced into 1/4 inch pieces
• 1  1/2 tbsp lemon juice
• 1/4 cup granulated sugar
• 1 tbsp water
• 1 tsp ground cinnamon
• 1 recipe chilled brioche dough (see below)

Topping

• 1/4 cup granulated sugar
• 1/6 cup all-purpose flour
• 4 tbsp chilled unsalted butter
• 1 egg, beaten

Directions

1. Toss apple slices with lemon juice. Let sit for 1 hour, occasionally stirring.
2. Place apples, sugar, water, and cinnamon in a heavy skillet and sauté until liquid is reduced and sugar is dissolved.
3. Cool apple mixture to room temperature.
4. Turn chilled brioche dough out to a lightly floured surface.
5. Roll dough into a 10 x 15 inch rectangle.
6. Spread cooled apple mixture down the center third of the dough rectangle.
7. Cut strips 1.5 to 2 inches apart diagonally, almost touching filling.
8. Starting at one end, fold strips over filling, alternating each side. You will have somewhat of a braided look when finished.
9. Transfer bread to a parchment-lined baking sheet.
10. Make topping by combining sugar and flour until blended. Cut in cold butter with a pastry blender (or food processor) until coarse crumbs are formed.
11. Brush dough generously with beaten egg.
12. Sprinkle topping on egg-washed dough.
13. Cover loosely with plastic wrap and let rise at a cool room temperature until puffy and not quite doubled, about 40 minutes.
14. Bake in preheated 350 degree F oven for 40 minutes. Bread will be browned and filling will be bubbly.
15. Cool completely on a wire rack before serving.

Brioche Dough

Ingredients

• 2  1/4 cups all-purpose flour
• 1/2 tbsp active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 3 eggs, at room temperature
• 1/4 cup hot water (120 degrees F)
• 1 stick unsalted butter, cut into small pieces and softened

Directions

1. In a bowl of a stand mixer fitted with a paddle attachment, combine 1/2 cup flour, yeast, sugar and salt.
2. Add hot water and beat at medium speed for 2 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually add 1 cup more flour.
5. When well-blended, add butter, a few pieces at a time.
6. Gradually add 3/4 cup flour. Beat until thoroughly blended. Dough will be very soft and have a thick batter-like consistency.
7. Scrape dough into a greased bowl.
8. Cover tightly with plastic wrap and let rise at room temperature until doubled, about 3 hours.
9. Refrigerate dough for at least 2 hours. Can be refrigerated longer or frozen for up to 2 weeks.