Imagine sinking your teeth into a heavenly, golden-brown brioche that combines the delicate softness of traditional Italian bread with the warm, spicy sweetness of cinnamon-kissed apples. This "Treccia di Pan Brioche Soffice alle Mele" isn't just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary masterpiece that will transport your taste buds straight to the charming kitchens of Italy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that looks as incredible as it tastes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 500g flour
- 100g sugar
- 100g butter
- 2 eggs
- 200ml milk
- 1 packet yeast
- 2 apples, diced
- cinnamon to taste
Instructions
- In a large mixing bowl, warm the milk slightly and dissolve the yeast completely, ensuring no lumps remain.
- Add sugar and eggs to the milk-yeast mixture, whisking until well combined and smooth.
- Gradually incorporate the flour into the liquid ingredients, mixing until a soft, slightly sticky dough forms.
- Soften the butter at room temperature, then knead it into the dough incrementally, ensuring complete absorption and a smooth, elastic consistency.
- Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free area for approximately 1-
- 5 hours, or until it doubles in volume.
- While the dough rises, peel and dice the apples into small, uniform cubes. Sprinkle with cinnamon and set aside.
- Once the dough has risen, punch it down and roll it out into a rectangular shape on a floured surface.
- Distribute the diced apples evenly across the dough's surface.
- Carefully roll the dough into a log, then slice it lengthwise, leaving one end connected.
- Braid the two halves together, creating an intricate twisted pattern, and tuck the ends underneath.
- Place the braided loaf on a baking sheet lined with parchment paper, cover, and let it rise again for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush the top of the brioche with beaten egg for a golden, glossy finish.
- Bake for 25-30 minutes, or until the surface is golden brown and a toothpick inserted comes out clean.
- Remove from oven and let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Temperature Matters: Ensure your milk is lukewarm, not hot, when dissolving yeast to prevent killing the active cultures.
- Soft Butter is Key: Let butter sit at room temperature for even incorporation into the dough.
- Patience with Rising: Find a warm, draft-free spot for dough rising—near (but not on) a warm oven works perfectly.
- Apple Prep: Pat diced apples dry to prevent excess moisture from making your dough soggy.
- Braiding Technique: Take your time when braiding to ensure an even, beautiful pattern.
- Egg Wash Trick: For an extra glossy finish, use a pastry brush and apply egg wash gently.
- Cooling is Crucial: Allow the brioche to cool completely to set the structure and enhance flavors.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
