Breakfast and Brunch, Dessert

Salted Butter Spiced Apple Spelt Brioche Rolls

Nicoletta November 4, 2019

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Salted Butter Spiced Apple Spelt Brioche Rolls.  A light brioche dough made with spelt flour and honey hosts a filling of spiced apples sauteed in salted butter. The dough roll is then cut into slices and each slice is arranged in a muffin pan, brushed with egg wash and sprinkled with sugar where it bakes up in a golden, delicious, apple brioche roll. Try it for breakfast, brunch, grab and go snack, tea time treat, or dessert. 

Song of the day: Snow (Hey Oh) – Red Hot Chili Peppers 

Salted Butter spiced apple brioche rolls-feature

I enjoy making brioche very much. And this particular one, made with spelt flour and sweetened with honey might be my absolute favorite. Apples are one of the seasonal gems we have in the Fall and Winter and they certainly shine, here, all dressed up in warm fragrant spices and sauteed in salted butter.

 

 

Making the spelt brioche dough

Making the dough in a stand mixer is easy and fast. But of course, you could make it by hand in a bowl and knead it on a surface. You need some arm work and a bit of your time. Any way you make it, the brioche dough should be worked for at least 10 minutes, or until it looks very smooth, shiny, and not sticky anymore.

  1. Form a ball with the dough and place it in a lightly oiled bowl. Cover it with a clean cloth or plastic wrap and let the dough rise for 2 hours at room temperature until doubled in size. I place the bowl in the oven, turned off.
  2. When the dough has risen, punch it down and quickly knead it a few more seconds. At this point, you can roll it out (go to point 3 of “Assemble”), or shape it into a ball, cover again, and refrigerate overnight.
Stretching the dough
  1. Remove the dough from the refrigerator and transfer it to a lightly floured surface.  Let it come to room temperature, then roll it out to about a 10-inch width to 12 inches, and 1/8-inch (3 mm) thickness.
  2. Spread the sauteed apples on the surface leaving a 1/2 inch border all around. Brush the border around with water. Roll the dough up with the filling into a long, tight log. Seal the dampened end onto the log.
Cutting the roll
  1. With a sharp knife, gently cut it in slices.
  2. Place the slices in each buttered muffin cup, pulling the sides gently down so as to cover the bottom a bit. Let rest in a warm place for 45 minutes to 1 hour.

I made 11 slices, the two ends are obviously smaller and less pretty then the middle slices, even lacking a bit of the filling. I like to spread some jam on those pieces after they’re baked.

Preheat the oven, they’re almost ready to go in!
  1. Brush each apple brioche roll with egg wash, sprinkle with muscovado sugar, and place the tin in the preheated oven. Bake for about 15-18 minutes, or until nice and golden.

If you’re planning on adding a glaze, or icing, to the rolls after they’re baked, skip the sprinkle of sugar, you don’t need that extra sweetness. I personally prefer that crusty caramelized sugar top than the icing. 

Salted Butter spiced apple brioche rolls-in the muffin pan-before

Salted Butter Spiced Apple Spelt Brioche Rolls, here they are in all their glory

I feel like I took the cinnamon bun up a notch by adding sauteed, spiced apples, and using spelt brioche dough. As a result, a most luxurious, comforting, elegant breakfast/snack/dessert.

Salted Butter spiced apple brioche rolls-in the muffin pan

It’s funny how the “mild sweetness” has become my signature element. No matter where I deliver my baked goods, or people taste them, they always say “I love how they’re not too sweet“.

These Salted Butter Spiced Apple Spelt Brioche Rolls are like that, sweet enough to suffice a sugar craving, light and delicate, with a diverse textural element brought by the beautifully plump juice apples.

Enjoy!

More brioche recipes to try

Spinach Caramelized Onion Breakfast Brioche

Chocolate Hazelnut Spelt Brioche Wreath

Strawberry Rhubarb Cinnamon Brioche Rolls

Hungarian Brioches with Cottage Cheese and Raisins

Nutella Pain Brioche braid

Song of the day: Snow (Hey Oh) – Red Hot Chili Peppers 

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Salted Butter spiced apple brioche rolls-feature

Salted Butter Spiced Apple Spelt Brioche Rolls

  • Author: Nicoletta
  • Prep Time: 3 hours 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 10 brioche rolls 1x
  • Category: Dessert, brioche
  • Method: Baking

Description

Salted Butter Spiced Apple Spelt Brioche Rolls.  A light brioche dough made with spelt flour and honey hosts a filling of spiced apples sauteed in salted butter. The dough roll is then cut into slices and each slice is arranged in a muffin pan, brushed with egg wash and sprinkled with sugar where it bakes up in a golden, delicious, apple brioche roll. Try it for breakfast, brunch, grab and go snack, tea time treat, or dessert.


Ingredients

For the spelt brioche dough:

  • 300 g spelt flour
  • 120 ml 2% milk (or half and half cream)
  • 12 g fresh (baker’s) yeast
  • 1 egg
  • 3 Tbsp honey
  • 40 g unsalted butter
  • 1 tsp salt

For the filling:

  • 7 small apples or 3 regular ones, about 3 cups
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp maple syrup
  • 1 Tbsp muscovado sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/2 tsp Bourbon vanilla powder or vanilla extract
  • 2 Tbsp salted butter

For the egg wash:

  • 1 small egg beaten with 2 tsp half and half cream (or water, or milk)

Instructions

For the dough:

  1. In the bowl of a stand mixer fitted with the dough hook, add the flour.
  2. Dissolve the yeast in the warm milk, then pour it into the bowl with the flour and start mixing on low/medium speed.
  3. Add honey, salt, egg, butter and mix everything until a dough forms. Keep mixing on medium for at least 10 minutes, or until the dough is very smooth, shiny, and not sticky anymore.
  4. Form a ball with the dough and place it in a lightly oiled bowl. Cover it with a clean cloth or plastic wrap and let the dough rise for 2 hours, until doubled in size, at room temperature. I place the bowl in the oven, turned off.
  5. When the dough has risen, punch it down and quickly knead it a few more seconds. At this point, you can roll it out (go to point 3 of “Assemble”), or shape it into a ball, cover again with plastic, and refrigerate overnight.

For the filling:

  1. Use an apple slicer to core and divide the apples into slices. Remove the skin and cut in thinner slices. Place them in a bowl, and squeeze in the lemon juice to prevent browning.
  2. Toss the apples with the maple syrup, muscovado sugar, cinnamon, cardamom, nutmeg, Bourbon vanilla powder.
  3. In a saucepan over medium heat, heat up the salted butter, add the spiced apples and stir. Reduce heat and cook for about 5 minutes or until apples are slightly tender. Set aside to cool.

Assemble:

  1. Remove the dough from the refrigerator and transfer it to a lightly floured surface.
  2. Let it come to room temperature, in the meantime, butter the muffin tin.
  3. Roll out the dough to about a 10-inch width to 12 inches, about 1/8-inch, 3 mm, thickness.
  4. Spread the apples on the surface leaving a 1/2 inch border all around.
  5. Brush the border around with water. Roll the dough up with the filling into a long, tight log. Seal the dampened ends onto the log.
  6. With a sharp knife, gently cut it in slices. Place the slices in each buttered muffin cup, pulling the sides gently down so as to cover the bottom a bit. Let rest in a warm place for 45 minutes to 1 hour.
  7. Preheat the oven to 385° F.
  8. Brush each brioche with egg wash, sprinkle with muscovado sugar, and bake in the preheated oven for about 15-18 minutes, or until nice and golden.
  9. Let cool on a rack, then gently, with a butter knife, help the brioche rolls to come out of the tin.

Notes

If you like glazes, you could finish the brioche rolls with an icing. Skip the dusting of muscovado sugar before baking if you’re planning on glazing them after.

The brioche rolls freeze well, wrapped up individually in plastic wrap, then sealed in a ziplock bag. I usually don’t leave baked goods in the freezer longer than 2-3 weeks. Warm them up in the oven when ready to use.

The prep time does not include the resting overnight in the fridge if you decide to assemble the brioche rolls the day after.

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Salted Butter spiced apple brioche rolls-one in my hand

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11 Comments

  • Avatar
    Reply Colleen November 5, 2019 at 1:00 pm

    Spelt flour is so amazing in baked goods, and these delicious rolls look amazing. The additon of apples to a cinnamon roll is perfect! Great recipe, Nicoletta!

    • Nicoletta
      Reply Nicoletta November 6, 2019 at 7:36 pm

      Spelt flour truly is amazing. These apple brioche rolls are wholesome, light and delicious. Thank you!

  • Avatar
    Reply Sharon November 5, 2019 at 3:23 pm

    I love that this recipe uses spelt flour! It is one of my favourite options. 🙂 Your photos are wonderful too. I want to reach through the screen!

    • Nicoletta
      Reply Nicoletta November 6, 2019 at 7:38 pm

      Thank you so much! So happy to see that more people are liking and using spelt flour!

  • Avatar
    Reply Isabelle @ Crumb November 5, 2019 at 5:36 pm

    Everything about these rolls sounds positively aaaaaaah-may-ZING.
    I love playing around with different flours in my baked goods, like rye and whole wheat, but somehow I always seem to forget about spelt flour. Sounds like I need to bake up a batch of these rolls to rectify this oversight!

    • Nicoletta
      Reply Nicoletta November 6, 2019 at 7:40 pm

      Thank you!! I love spelt, I’ve been using for a long time. Spelt and rye flour mixed are awesome! Hope you try these rolls!

  • Avatar
    Reply Katherine | Love In My Oven November 8, 2019 at 11:18 am

    I’m coming to your place for brunch! I bet your kitchen smelled so good after these were baked up. They look terrific guys! Love apple!

    • Nicoletta
      Reply Nicoletta November 8, 2019 at 3:30 pm

      We would love to have you over for brunch! These would indeed be the star of the show. Soooo good! Thank you!

  • Avatar
    Reply Sean@Diversivore November 10, 2019 at 12:11 pm

    These look absolutely delightful. Perfect for a nice, soul-warming breakfast on a cold day! I love the combination of flavours too – distinctive, yet mild and buttery to match the soft brioche. Fantastic recipe, thanks for sharing!

    • Nicoletta
      Reply Nicoletta November 10, 2019 at 1:17 pm

      Thank you so much, Sean! They truly warm your heart! They are wholesome, not too sweet, and absolutely delicious.

  • Avatar
    Reply Philip Lago November 11, 2019 at 6:52 am

    Such a perfect fall breakfast or snack, whether for yourself or hosting a brunch!

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