Apple-Cinnamon Brioche with Mapple Glaze

A delicious recipe for brioche filled with cinnamon and apples and covered with a succulent maple syrup glaze. What are you waiting for?

Prep Time: 30 mins

Bake Time: 45 mins

Rising Time: 2 hrs 30 mins

Yield: 24 servings

Ingredients

For the dough

3 tsp active dry or instant yeast
3/4 cup water, lukewarm
2/3 cup milk, lukewarm
3 Tbsp white granulated sugar
1 large egg yolk
1 tsp vanilla or vanilla bean paste
1 1/4 tsp fine salt
4 cups all purpose flour
4 Tbsp unsalted butter, at room temperature

For the Apple Filling

1 1/2 lbs. granny smith apples, peeled, quartered, cored and diced into 1/2-inch cubes
2 Tbsp white granulated sugar
1 tsp cinnamon

For the Maple Glaze

1 cup confections/icing sugar
2 Tbsp maple syrup
1 Tbsp milk

Instructions

In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the yeast and warm water. Stir and let stand 5 minutes. Add the sugar, warm milk, egg yolk, vanilla and salt and stir to combine. Add 2 cups of the all purpose flour and mix to combine. Add the softened butter, 1 Tbsp at a time and mix in.

Switch to the kneading hook. Add 1 more cup of the flour and knead in. Begin adding the last cup of flour in small increments, adding only enough flour until the dough wraps around the kneading hook and cleans the bowl quite well. *You may not need all of the last cup OR you may need to add more than that last cup. Trust what you see in the bowl and add flour, as needed, to get your dough to that point.

Remove dough to a floured work surface. Knead for 1 minute, then form into a ball. Place in a greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

When dough is almost doubled, prepare your apple filling. Prepare the apples by peeling, quartering, coring and cutting into 1/2-inch-ish cubes. Place into a large bowl. Sprinkle with white sugar and cinnamon and stir to combine. Add egg yolk and stir in to coat. Set aside.

Prepare two 8×4-inch loaf pans by greasing or spraying with cooking spray. Set aside.

Remove dough to a floured work surface. Divide dough into two equal pieces.

Take one piece of dough and roll into a roughly 10×15-inch rectangle. Scatter one half of the apple filling evenly overtop of the dough, then roll up, starting from the long side.

Pinch seam together. Using a sharp knife or bench cutter, cut the log into 1-inch slices, then slice down the centre of the slices from one end to the other, making a bunch of smaller chunks.

Scoop up your chunks and place into your prepared 8×4-inch loaf pan. Adjust the dough chunks slightly, as needed, so that the top is as even as possible.