My cinnamon brioche scrolls with the added buttery spiced apple twist. These are utterly delicious! If you are not a apple fan you can make the original version here.
For this version I added the scrolls to a muffin pan so they could be served individually!
Apple Cinnamon Brioche Scrolls
- 1/2 cup warm milk
- 1 8 g Edmonds instant dry yeast sachet You can swap the sachet for 1.5 tablespoons of active yeast.
- 1 tbsp sugar
- 2 egg yolks
- 1 whole egg
- 2 cups high-grade flour
- 75 grams of butter softened
- 1 Granny smith apple
- 1 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 50 grams of Butter melted
- Icing Glaze
- 1/2 cup icing sugar
- 1/2 tsp vanilla extract
- 20 grams of butter softened
- 1 tablespoon hot water
Combine milk, yeast, and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
Lightly whisk egg yolks and egg and stir into milk mixture.
Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic or use a cake mixer with a dough hook for 5-10 minutes ( The dough is soft in texture and will be a little stickier than bread dough).
Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in size.
In a small bowl combine the brown sugar, cinnamon and melted butter.
Core the apple then using a mandolin slice the apples thinly, or cut thinly with a knife.
Preheat the oven to 180 C.
Turn the dough out onto a floured bench and roll into a rectangle approximately 20 cm x 40 cm.
Sprinkle the dough with cinnamon sugar mix. Place the apple pieces evenly over the cinnamon mix.
Gently roll up the dough into a firm long sausage shape.
Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up onto a large tray lined with baking paper or place in a 23cm round springform cake tin.
Leave to prove for another 30 minutes
Bake for 15 – 20 minutes until golden.
Soften the butter and add in the icing sugar and vanilla extract, stir until mixed together into a paste form
Slowly stir in the hot water to you reach the consistency you prefer, once combined pour over the brioche