When it’s apple season I always end up having too many apples. Who can relate? No worries, I have the perfect recipe to use up your apples and make all your family happy!
First thing, make apple butter following this recipe.
Now that you have made your own apple butter, try not to eat it all straight from the jar and make this brioche instead!
This is not a traditional brioche made of layers of butter.
It is a soft and light brioche bread that is very easy to make and it doesn’t require all the tourage steps of the traditional butter brioche recipe.
The healthier ingredients make this brioche a perfect treat for any time of the day!
You can keep the brioche covered with plastic wrap or into an airtight container over the counter for 1-2 days.
You don’t even need to use a knife to cut this brioche, the fluffy texture and swirls make it a perfect pull-apart bread!
If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !
Easy Apple butter cinnamon brioche
- Stand mixer (optional), two 22×12 cm loaf pans
Ingredients for the brioche dough
- 600 g (4 3/4 cups) all purpose flour divided
- 360 ml (1 ,5 cups) water warm (50 C degrees)
- 9 g (1 pck) active dry yeast
- 45 g (3 tbsp) light brown sugar or unrefined sugar
- 50 g plant based or regular butter softened, at room temp
- 3/4 tsp rose salt
Ingredients for the filling
- 3 tbsp granulated sugar
- 3 tsp ground cinnamon
- 160 g apple butter
- Add 500g flour, active dry yeast and sugar to the bowl of a stand mixer and whisk to combine.
- Fit the mixer with the dough hook attachment.
- Add warm water and knead on medium low until the dough is smooth and pulls away from the sides of the bowl (about 5 minutes).
- Add softened butter and salt and knead on medium until the butter is incorporated.
- Add 50g flour and knead until dough is completely smooth and elastic. (About 7 min). If the dough is still sticky, add remaining 50g flour.
- Knead dough by hand a couple of times and shape into a ball.
- Place into a greased bowl, cover and let rise for 45-60 minutes, until doubled in size.
- Grease two 22×12 cm (9×5") loaf pans.
- Stir the granulated sugar and cinnamon together in a small bowl.
- Deflate dough on a clean surface and roll into a rectangle, about 44 cm (18") on the short side and 1/2 cm (1/4 ") thick.
- Spread with a thin layer of apple butter, and top with the cinnamon sugar.
- Starting at the short side, roll into a tight log (like a cinnamon roll).
- Cut the roll in two, cross sectional, to get two logs.
- Using a sharp knife, cut the log in half lengthwise, leaving the two halves attached at one end. Twist the two long pieces together and place in the prepared pan. Repeat with the other log.
- Place into the pans. Cover loosely with plastic wrap, and let rise in warm place until doubled in size (30 -45 minutes).
- Preheat the oven to 175C (350°F.)
- Bake for 40 to 45 minutes.Cool completely before slicing. Enjoy!