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
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.
- 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.
- 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
- 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 ⅛-inch (3 mm) thickness.
- Spread the sauteed apples on the surface leaving a ½ 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
- 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.
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!
- 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 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.
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.
More brioche recipes to try
Song of the day: Snow (Hey Oh) - Red Hot Chili PeppersPrint