Brioche is a staple food in our home. Today I added 120gm peeled cored apple to the standard mix, which meant a stickier than usual dough.
I followed the basic EDC recipe with a couple of tweaks:
Blitz 120gm apple at speed 7 for 10 seconds.
Add 330gm milk (mixed nut milk and cow milk) and blitz at speed 9 for 10 seconds.
Add 30gm raw sugar and 2tsp yeast. Heat for 2 minutes, 37 degrees, Speed 1.
Add 80gm butter, 650gm flour, 1 egg and mix in at speed 7, then knead for 4 minutes.
Leave in the sun wrapped in a silicone mat to rise.
Roll out using plenty of flour, top with a generous quantity of apricot jam, roll up and shape.
Slash around the edges.
Allow to rise for a few more minutes before brushing with milk and baking for 30 minutes at 200 degrees.
Not a particularly attractive looking result straight out of the oven but sliced up into one of the lightest fluffiest brioches yet! The apricot jam (made in the TMX with a hint of cardamon last summer) worked perfectly with the hint of apple in the dough!