Braided apple cinnamon brioche

Am I the only one out there who’s in love with apples? I literally eat an apple a day and have been doing so for the past year or so. Why? Well, because not only do they keep the doctor away but they’re also crunchy, sweet, tangy, tart, and everything in between due to all the varieties out there! These braided apple cinnamon brioche are the perfect way to use up apples in a delicious loaf!

When it comes to baking, for the most part, I like to use granny smith apples because they’re a little softer and more tart in flavor but we only had ambrosia apples in the house (because they’re my favorite variety) so I opted to use them instead.

With that being said, since I was using a sweeter apple, I added less sugar to the filling mixture so that it wouldn’t end up being too sweet.

That’s why it’s super important to taste, taste and taste some more when you cook!

Not only does this loaf look gorgeous and combines three of my favorite bread recipes into one (braided tuna fish buns, apple cinnamon swirl buns, cinnamon swirl brioche), it also takes apple pie to a whole new level!

I mean, the buttery, flaky, and rich texture inherent in brioche resembles that of a pastry crust and the sticky, almost caramel-like apple cinnamon filling is absolutely scrumptious.

What more can an apple and bread loving girl ask for?

Until next time, keep eating, munching and loving darlings,

-Cynthia

Braided apple cinnamon brioche

Ingredients (makes 2 loaves)

• 1/4 cup warm water
• 2 tablespoons sugar
• 1 1/2 teaspoon yeast
• 3/4 cup warm milk
• 1 teaspoon vanilla
• 2 eggs
• 3 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup coconut oil (or butter)

Filling:

• 3 small apples (about 4 cups)
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 1 tablespoons coconut oil (or butter)
• 1 tablespoon ground cinnamon

Method:

1. Combine water, yeast and sugar in a small bowl. Stir and let sit for 10 minutes until foamy
2. When the yeast has bloomed, pour it in a large bowl. Add in the milk, vanilla, salt, eggs and coconut oil. Whisk until combined.
3. Stir in the flour a cup at a time until a dough forms. The dough should come away from the sides of the bowl.
4. Knead the dough on a lightly floured surface for 10-15 minutes until it is soft and springs back when poked in the middle. If you are using an electric mixer with a dough hook, this should take about 5 minutes.
5. Transfer the dough into a greased bowl and cover it with plastic wrap or tea town. Let the dough rise in a warm place for 2 hours or until it’s doubled in size.
6. Prepare the apple filling while the dough is rising. Peel, core and cut the apples into 1cm cubes. Heat the coconut oil over medium heat. Add the apples, sugar, brown sugar and cinnamon. Saute until apples are tender.
7. When the dough is ready, transfer it onto a lightly floured surface and punch it down a few times to deflate it.
8. Divide the dough in half. Roll one piece of dough out into a 1/2″ thick oval with a rolling pin. Spread the apple filling in the center of the dough.
9. Now it’s time for the braid, slice the sides of the oval at an angle into 3/4″ tabs. Alternately fold the tabs over the filling pressing gently at the end of each side to seal in the goodness. Repeat with the other dough ball.
10.  Transfer onto a prepared baking sheet. Cover the baking sheet with a tea towel and let it rise in a warm place for 1 hour until the loaf have doubled in size.
11. Bake at 350F for 40-45 minutes until golden brown.

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