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.
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)
For the dough:
- In the bowl of a stand mixer fitted with the dough hook, add the flour.
- Dissolve the yeast in the warm milk, then pour it into the bowl with the flour and start mixing on low/medium speed.
- 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.
- 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.
- 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:
- 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.
- Toss the apples with the maple syrup, muscovado sugar, cinnamon, cardamom, nutmeg, Bourbon vanilla powder.
- 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.
- Remove the dough from the refrigerator and transfer it to a lightly floured surface.
- Let it come to room temperature, in the meantime, butter the muffin tin.
- Roll out the dough to about a 10-inch width to 12 inches, about 1/8-inch, 3 mm, thickness.
- Spread the 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 ends onto the log.
- 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.
- Preheat the oven to 385° F.
- 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.
- Let cool on a rack, then gently, with a butter knife, help the brioche rolls to come out of the tin.
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.