Delectable Apple Crumble Brioche Loaf
Ingredients:
For the Brioche Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, softened
For the Apple Filling:
- 3 large apples, peeled, cored, and chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Directions:
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, until it becomes frothy.
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the eggs and the yeast mixture, and mix until a dough forms.
- Gradually add the softened butter to the dough, a few pieces at a time, mixing well after each addition. Knead the dough for about 10 minutes, until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- While the dough is rising, prepare the apple filling. In a medium bowl, combine the chopped apples, granulated sugar, ground cinnamon, and lemon juice. Set aside.
- To make the crumble topping, combine the flour, brown sugar, granulated sugar, and ground cinnamon in a bowl. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Spread the apple filling evenly over the dough.
- Roll the dough up tightly, starting from one of the short ends, and place it seam-side down in the prepared loaf pan.
- Sprinkle the crumble topping evenly over the top of the brioche.
- Bake for 40-45 minutes, or until the brioche is golden brown and a toothpick inserted into the center comes out clean.
- Allow the brioche to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
- Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 3 hours 15 minutes (including rising time)
- Kcal: 320 kcal | Servings: 10 servings
FAQs:
- What ingredients are needed for Apple Crumble Brioche?
- For the brioche dough, you will need all-purpose flour, sugar, salt, eggs, unsalted butter, yeast, and milk. For the apple filling, you need apples, sugar, cinnamon, and lemon juice. For the crumble topping, you need flour, brown sugar, cinnamon, and cold butter.
- Can I use store-bought brioche dough for this recipe?
- Yes, you can use store-bought brioche dough to save time. Follow the package instructions for rising and baking. However, homemade brioche dough will give you the best flavor and texture.
- What type of apples are best for the apple filling?
- Firm and slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best for the filling. These apples hold their shape well during baking and provide a nice contrast to the sweet crumble topping and brioche.
- How do I know when the Apple Crumble Brioche is done baking?
- The brioche is done when the top is golden brown, and a toothpick inserted into the center comes out clean. The internal temperature should reach around 190°F (88°C). The crumble topping should also be nicely browned and crisp.
- How do I store Apple Crumble Brioche?
- Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep the brioche in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat in a preheated oven at 350°F (175°C) until warmed through for the best texture.