Caramelized Apple Brioche

Name: Caramelized Apple Brioche
Prep time: 3 h
Cook time: PT5-10M
Yield: 4-6 servings
Cuisine: French
Ingredients: 250g full fat milk; 2 medium eggs; 500g strong white bread flour; 30g fresh yeast; 80g caster sugar; 10g fine sea salt; 80g cold unsalted butter, plus a little extra for greasing the tin; 4 eating apples, peeled and cored; 40g unsalted butter; 100g caster sugar; 1 small glass (approx 70ml) Calvados; 50g crème fraîche; 2 eggs; pinch fine sea salt; 1 eating apples, peeled, cored and very thinly sliced; About 1 tablespoon pearl sugar nibs; Icing sugar for dusting (optional)

By: Richard Bertinet

Caramelised Apple & Calvados Brioche by dough master Richard Bertinet—a festive sweet treat to share (or enjoy solo… no judgment here!).

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 3 hours
Cook Time: 5-10 minutes

Ingredients

Serves: 4-6

250g full fat milk
2 medium eggs
500g strong white bread flour
30g fresh yeast
80g caster sugar
10g fine sea salt
80g cold unsalted butter, plus a little extra for greasing the tin

For the caramelized apples:

4 eating apples, peeled and cored
40g unsalted butter
100g caster sugar
1 small glass (approx 70ml) Calvados
50g crème fraîche

For the glaze:

2 eggs
pinch fine sea salt

For decoration:

1 eating apples, peeled, cored and very thinly sliced
About 1 tablespoon pearl sugar nibs
Icing sugar for dusting (optional)

9 Oz full fat milk
2 medium eggs
18 Oz strong white bread flour
1 Oz fresh yeast
3 Oz caster sugar
0. 35 Oz fine sea salt
3 Oz cold unsalted butter, plus a little extra for greasing the tin

For the caramelized apples:

4 eating apples, peeled and cored
1.5 Oz unsalted butter
3.5 Oz caster sugar
1 small glass (approx 70ml) Calvados
1.7 Oz crème fraîche

For the glaze:

2 eggs
pinch fine sea salt

For decoration:

1 eating apples, peeled, cored and very thinly sliced
About 1 tablespoon pearl sugar nibs
Icing sugar for dusting (optional)

Recommended Equipment

Dome Essentials Bundle
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Pizza Server
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Infrared Thermometer

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Instructions

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Step 1

To make the dough, put the milk and eggs into the bowl of a food mixer then add the flour. Break up the fresh yeast and add to one side of the bowl. Add the sugar and salt on the other side of the bowl to the yeast. Break up the butter on top. Mix on slow speed for 4 minutes, then turn up the speed for 10-12 minutes until the dough comes away from the sides of the bowl.

Step 2

Remove the dough from the mixer and bring it together. Lightly dust the surface with flour as well as a bowl and leave it to rest for 2 hours.

Step 3

To prepare the caramelised apples, dice the prepared apples into rough 1cm pieces.

Step 4

Heat a cast iron pan in your Gozney oven at 400°C/752°F until very hot. Remove and add butter until it begins to turn brown, then add the apple and toss well to coat. Add the sugar and cook, moving the pieces of apple around, until they take on a little colour. Add back into Dome for a few minutes.

Step 5

Remove from the heat or oven and pour in the calvados. Place it back in the Gozney for a few minutes. Remove from the heat and leave to cool on a cold surface / tray.

Step 6

Lightly flour the work surface and a clean bowl. Use your scraper to turn out the dough onto the work surface. Form the dough into a ball and leave to rest in the bowl, covered, for about 1 hour until just under double in size.

Step 7

Grease a 21-22cm diameter cake tin with butter. Lightly flour your work surface again and turn out the dough. Press and prod it into a rectangle about the size of an A3 sheet of paper.

Step 8

Spread the caramelised apple evenly over the dough and roll up lengthways – not too tightly – to form a long log.

Step 9

Coil this into the cake tin and cover with a baking cloth or large freezer bag and allow to prove for at least an hour, until the dough comes to just above the rim of the tin.

Step 10

While the brioche is proving, beat the eggs with the salt in a small bowl for the glaze and finally slice apples with a mandolin for layering on top of the brioche.

Step 11

Bake in your Gozney at around 200°C/392°F, with no flame and the door on for around 45 minutes. Make sure to check how the cook is coming along after around 5-10 minutes and decrease the heat if needed. It will be done when the brioche pulls away slightly from the edges of the tin and a skewer inserted into the middle comes out hot and clean. To colour the top a little more, turn down the heat to 150°C/302°F for a few more minutes.