Autumn Vlog | Books | Apple Brioche | Zatar Brioche Recipe بريوش مع التفاح | وصفة بريوش بالزعتر

Brioche with Apples | Brioche with Zatar Recipe
2-3 cups warm milk (humidity dependent)
2 tablespoon yeast
6 tablespoons Erythritol sugar substitute
8 cups flour, divided
2 teaspoons salt
10 large eggs, room temperature
2 cups unsalted butter, softened
In the bowl of a stand mixer fitted with the
paddle attachment, combine warm milk, yeast and Erythritol (sugar substitute). Let stand for 10 minutes. Then add eggs and 5½ cups flour and
beat on low speed until smooth, 2 to 3 minutes. Remove paddle, and cover with saran wrap. Turn on oven for a few minutes, then turn it off. Not too hot, just very warm. Put dough in oven. Let stand to ferment for around 45 minutes or less, as this method speeds up the fermentation process. After the first fermentation process, there should be small bubbles that will form around the edges of the dough.
Next step, put the paddle attachment with the dough hook back on your stand mixer. Add in the remaining 2½ cups of flour and salt. Let knead on low speed until dough pulls away from sides of the bowl and is smooth and elastic, around 8 to 10 minutes.
Next, with your mixer running on low speed, add
butter, 1 tablespoon at a time, allowing each piece incorporate before adding the next. Spray a large bowl with olive oil spray and with flour. Place dough in bowl, turning to grease the top. Cover with saran wrap and let it rise in a warm, place (75*F) until doubled in size, 1-2½ hours (time varies). I turn my oven on for a few minutes and then turn it off in order to achieve this and to speed up the process.
On a lightly floured surface, turn out dough
and fold a few times to knock out a bit of air.
Then return the dough to a greased bowl; cover and refrigerate for at least 8 hours or overnight (may leave for up to 16 hours).
Next divide the dough into equal balls. Shape each piece into balls and arrange them on a sheet pan lined with parchment paper.
iCover with saran wrap and allow to rise in a warm place (75°F) until dough is puffed, 1-1½ hours (time varies). Oven method speeds this up (see above).
Next, lightly flour surface and roll out each ball into an oval shape, as best you can. Move your shape around so it does not stick to your surface. Next, fill the top of oval dough shape with any filling you like; in this case, zatar with olive oil and my apple mixture
Flip over the top portion, onto itself so you have a half moon shape. Crimp with a fork. Next, thinly slice the remainder of the piece of dough. Then roll it up and crimp it closed into a circular shape. You can also leave it in a half moon shape as well. Once each ball is shaped and filled. Place on parchment paper lined sheet pans, cover with saran wrap and use oven method to allow them to rise for around thirty to forty five minutes or less.
Next remove from oven, remove cling wrap and preheat oven to 400°F.
Next, brush risen shapes with egg wash, and bake for around fifteen minutes. Reduce oven temperature to 350°F, and continue baking until golden brown and a thermometer inserted in center registers 190°F, 35 to 40 minutes more baking time.
Apple Filling:
5 pounds apples, peeled and cored
1 lemon squeezed on apples to keep from turning brown
1 teaspoon salt
1 teaspoon nutmeg
2 Tablespoons cinnamon
2-4 Tablespoons butter
1-2 cups water
1 Tablespoon honey
1/2 cup milk
2 Tablespoons cornstarch
2 tablespoons Habasuda Nigilla Seeds
Wash, peel and core apples. Squeeze the juice of one lemon to keep the apples color from turning brown. Add butter to pan, apples and spices. Allow to sauté for around five to ten minutes. Add water, mix and cover with a lid for a few minutes. Next make a slurry with milk and cornstarch. Add this to your apple mixture to thicken it; around five minutes or so.
Zatar Filling:
1 cup olive oil
6 Tablespoons zatar
Mix.
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