I lost all form of self-restraint when I baked this ( not that I had much to start with). I was incapable of going into the kitchen without gobbling down a slice it was so incredibly moreish. I got through nearly half of the loaf by myself in a day, and it is not a small loaf… I justified this gluttony by telling myself that the apples counteract the butter…right?!
This is a sort of bread/pie hybrid made from soft, fluffy, butter-rich brioche dough wrapped around sweet, gently spiced apples. The kind of thing that would be perfect for a late Sunday morning breakfast, especially seeing as you start the dough the evening before and then assemble and bake it the following morning. Or, as I found out to the detriment of my waistline, it is delicious at any time of day, scarfed down with a cup of tea.
I used plain flour for the dough rather than strong bread flour as it gives it a softer, more cake-like texture; for a chewier crumb and more bread-like texture use strong white bread flour instead. The brioche is topped with a crumbly streusel but I also think it would be nice simply egg-washed and sprinkled with demerara sugar. It’s also worth playing around with different fruits for the filling or even attempting a savoury one filled with cheese and roasted vegetables or ham.
The brioche dough is most easily made using a stand mixer as it is incredibly soft and sticky but it can be done by hand – I don’t have a mixer, you just have to be prepared to really get stuck in there and get messy. Be careful with it when baking as brioche colours very quickly due to the butter and sugar – mine went a little dark before I got to it to cover it with some tin foil, so keep a close eye on it.
I have submitted this recipe to Fiesta Friday at The Novice Gardener