Scrumptious Flaky Apple Cinnamon Stuffed Brioche
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 14 hours with overnight rest
- Yield: 6 servings 1x
- Category: Baking, Dessert
- Cuisine: Breakfast, Dessert
Description
Apple season is rolling in and there is no better way to kick it off than with this apple stuffed brioche!
Like any other wet dough, brioche can feel daunting to make. The plus side, though, is that this is slightly different than other wet doughs because this one shouldn’t stick to your hands once its fully kneaded. It will feel a bit slimy or greasy from all the butter that’s added.
The key to making brioche is making sure it is kneaded long enough. I’ve seen recipes that suggest kneading it for 5 to 10 minutes is sufficient. It’s not! In order to build up the gluten and ensure a light, flaky bread, it can take anywhere from 30 to 60 minutes! I know, that sounds like forever! Trust me, my standing mixer showed its brawn and it was hot by the time the dough was ready!
The test to determine if your dough is ready is super simple. Just grab a chunk of it and spread it out. If it gets thin enough, without breaking, to shine a light through, it’s done. It’s called the “windowpane” test. My dough took closer to the 50 minute mark start to finish. But dough acts differently in different temperatures and different altitudes, so don’t rely heavily on the 50 minutes being the precise amount of time. It may take less; it may take more. Just don’t start to second guess yourself if it seems like it’s taking forever! Take a breath; it will come together.
This bread is so good! Stuffed with cinnamon sugar apples and a honey mascarpone cream, it’s just yummy! I prefer to refrigerate the dough overnight for optimum flavor. Also, it’s A LOT easier to roll out the dough and stuff it when it’s a bit hard from the cold.
After cooking, let it cool for 5 or 10 minutes and it’s ready to eat!
Ingredients
Brioche
4 cups (500 g) flour
4 eggs, room temperature
1/3 cup brown sugar
2¼ tsps yeast
1 tsp salt
1/2 cup warm vanilla almond milk, or regular milk
1/2 TB vanilla extract
1 cup butter, room temperature
Filling
3 apples, peeled, cored, and sliced
¼ cup granulated sugar
¼ cup brown sugar
¼ cup ground cinnamon
8 oz mascarpone cheese
2 TB honey
To Bake
1 TB butter
1 large egg, whisked
Instructions
Using a standing mixer with the paddle attachment, mix together the flour, yeast, sugar, and salt. Add the milk, eggs, and vanilla extract. When the dough is just starting to mix, remove the paddle attachment, scrapping off any dough. Add the dough attachment and continue mixing on a low speed. As the brioche comes together, turn the speed up to medium until combined. Scrapping down the bowl every 5 minutes, raise the speed to medium-high until the dough pulls away from the side, 10-15 minutes.
1 tablespoon at a time, add the butter to the mixer, allowing each tablespoon to fully blend before adding the next tablespoon. Continue mixing on medium-high until the dough passes the “windowpane test,” or when the dough allows you to grab it and spread it until it is sheer enough to shine a light through and without the dough breaking. This can take anywhere from an additional 25 to 50 minutes. Have patience. This step is crucial in forming the flakiness of the brioche. Don’t second guess yourself if it seems to be taking forever. Just keep doing the windowpane test until the gluten has formed strongly enough. The dough will feel slimy or greasy from the butter, but it should not stick to your hands.
Cover the bowl with plastic wrap and let rest until doubled in size, about 1 hour. Punch the dough down, roll it into a ball, and cover it again in plastic wrap. Place in the refrigerator overnight.
When ready, remove the bowl from the refrigerator and let rest for 30 to 60 minutes. You want it still firm from the chill, but not as hard as it is straight out of the refrigerator.
Meanwhile, prepare the apples and mascarpone. Spoon the mascarpone into a small bowl and set aside. In a medium bowl, combine the sugars and cinnamon and stir to thoroughly combine. Add 2 tablespoons to the mascarpone. Add the honey to the mascarpone and using a hand mixer or whisk, thoroughly combine. In the medium bowl, add the sliced apples and toss to combine.
Using a small Dutch oven or cast iron pan, butter the bottoms and sides with a tablespoon of butter.
On a floured surface, roll the dough out to be about 12” x 12” and about ½” thick. It doesn’t have to be perfectly rectangular. Dish the mascarpone over the dough and spread edge to edge. Place the apple slices across the dough, overlapping if necessary. Sprinkle the remaining cinnamon sugar across the apples. As tightly as you can, roll the dough into a log.
Cut the dough in about 2 inch segments. Place the biggest rolls around the edge of the Dutch oven and the smallest inside. They may not fully fill the container, but they will expand in the oven. Cover with a towel and let sit for 1 hour.
At the 50 minute mark, preheat the oven to 350°.
When ready, take your egg wash and brush generally over the top of the brioche.
Bake for 45 to 50 minutes, or until golden brown on top. You can also check the internal temp to make sure it’s between 190° and 200°. Let cool for about 10 minutes before flipping the Dutch oven over a cutting board. Flip the brioche right side up. Peel apart and eat!
