Bread flour: 230 grams
Instant sweet yeast: 2 teaspoons
Unsalted butter: 35 grams
Egg: 1
Granulated sugar: 35 grams
Fresh milk: 120 milliliters
Red apples (thinly sliced): 200 grams
Cinnamon powder: ½ teaspoon
Brown sugar: 50 grams
Melted butter: 1 tablespoon
Plain fresh milk (for brushing before baking)
Unsalted butter (for brushing after baking)
1. Prepare the Apple Filling
In a bowl, combine the cinnamon powder, brown sugar, melted butter, and sliced apples. Mix well and set aside.
2. Mix the Liquid Ingredients
In a separate bowl, whisk together the granulated sugar, fresh milk, and egg until the sugar dissolves completely.
3. Prepare the Dough
In the mixing bowl of your Sharp Stand Mixer EMS-62, combine bread flour and instant yeast. Attach the dough hook and mix on the lowest speed (Speed 1). Gradually pour in the liquid mixture from Step 2 and mix for about 1 minute.
Increase the speed to the highest setting (Speed 5) and add the unsalted butter. Continue mixing for about 15 minutes until the dough is smooth and elastic. Cover and let the dough rest for 30 minutes.
4. Shape the Dough
Divide the dough into 10 equal portions. Roll each portion into a long, flat sheet. Lay the prepared apple slices along the length of the dough, fold it in half to encase the apples, leaving the edges visible. Roll the dough into a rose-like shape.
Place each rolled dough into a butter-greased baking mold. Cover and let it rise until doubled in size.
5. Bake the Brioche
Brush the tops of the dough with a little fresh milk. Place the molds on the middle rack of your Sharp Electric Oven EO-28LP, using the top and bottom heat setting. Bake at 180°C for 20-30 minutes, or until golden brown.
6. Finish and Serve
Remove the brioche from the oven and brush with unsalted butter for a glossy finish. Serve warm and enjoy!
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