Chiara Di FalcoSep 15, '21


  • 3 apples
  • Juice of half a lemon
  • 2 tbsp of sugar
  • 1 tsp of cinnamon
  • 100 ml lukewarm milk
  • 15 gr of fresh yeast (or 5 gr of dry yeast)
  • 125 gr of lemon flavoured yogurt
  • 100 gr of brown sugar
  • 80 gr of sunflower oil
  • 1 egg
  • 1 tsp of vanilla extract
  • 400 gr of all purpose flour
  • 100 gr of whole grain four

Dissolve the yeast in the lukewarm milk. In a big bowl, mix all the ingredients except the flours. Start adding the flours a spoon at the time. When the dough starts getting consistent, begin to work it on the counter with your hands. Add the remaining flour and keep kneading until the dough is homogeneous, smooth and not too sticky (if it’s too wet, you can add a little bit of extra flour). Make a ball out of it and put in a clean bowl with some flour sprinkled at the bottom. Cover with cling film and let it rise at room temperature until doubled in volume (2/3  hours). 

In the meantime take care of the apples. Clean them, remove the peel and the inner part and cut them in small cubes. Cook them in a large pan with the sugar, the lemon juice and the cinnamon. Keep the heat on medium and cook the apples for about 15 minutes or until soft. Once ready, keep them aside and let them cool down.

Once the dough has doubled, put it back on your counter and start rolling it out using a rolling pin. You need to get a rectangle 4/5 mm thick. Use a sharp knife to cut it in three stripes (for the length) of the same size. Cover the middle part of each stripe (for the whole length) with the apple mix and close them in order to get three long filled cylinders. Stick the edges of the three cylinders together and start braiding them. Set your braid in a tin loaf, cover it with a clean cloth and let it rise for another 30 minutes. Preheat the oven to 175 °C (no ventilation), bake the brioche for about 35/40 minutes. 

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