Description
Homemade apple cinnamon brioche rolls blend buttery French pastry with warm spices from classic American baking. Delicate dough swirls around sweet caramelized apples, offering you a comforting breakfast experience that connects culinary traditions.
Ingredients
Scale
- 6 golden apples (about 1 kg or 2.2 lbs)
- 400 g (14.11 oz) all-purpose flour (T45)
- 150 ml (5.07 fl oz) semi-skimmed or whole milk
- 20 g (0.71 oz) fresh yeast
- 1 tbsp honey or maple syrup
- 1–2 tbsps cinnamon (to taste)
- 60 g (2.12 oz) salted butter
- 80 g (2.82 oz) salted butter, softened
- 1 knob of butter
- 120 g (4.23 oz) cane sugar
- 1 tbsp cane sugar
- 1 egg
- 1 egg for brushing
Instructions
- Dough Preparation: Integrate all dough ingredients in a stand mixer, kneading on low speed for 15-20 minutes until achieving a smooth, elastic consistency that cleanly separates from the bowl’s sides.
- First Proofing: Transfer dough to a warm environment around 82°F (28°C), allowing it to rise and double in volume within approximately 90 minutes.
- Apple Caramelization: Sauté finely diced apples with butter, sugar, and honey in a skillet over medium-high heat, stirring occasionally until the fruit softens and caramelizes, then cool completely.
- Dough Shaping: Roll the proofed dough into a precise 10 x 16 inches (25 x 40 centimeters) rectangular shape, then whisk softened butter with sugar and ground cinnamon to create a spreadable filling.
- Rolling and Filling: Distribute the butter-cinnamon mixture evenly across the dough’s surface, leaving a small border. Sprinkle cooled apple pieces uniformly, then carefully roll the dough into a tight cylindrical log.
- Portioning and Second Proofing: Slice the log into 2-inch (5-centimeter) thick rolls, arranging them in a lightly buttered baking dish with adequate spacing. Allow rolls to proof for 30 minutes in a warm location until slightly puffy.
- Baking Finish: Brush rolls with beaten egg and bake in a preheated conventional oven at 320°F (160°C) for approximately 25 minutes, achieving a rich, golden-brown color.
Notes
- Optimal Dough Temperature: Maintain precise 82°F (28°C) during proofing to ensure perfect yeast activation and dough development.
- Moisture Management: Completely cool sautéed apples to prevent soggy rolls and maintain crisp texture in the final product.
- Precise Rolling Technique: Roll dough into exact 10 x 16 inches rectangle for consistent roll size and even baking.
- Egg Wash Precision: Gently brush beaten egg to achieve a professional, glossy golden-brown exterior without deflating the delicate risen dough.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American-French
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg