APPLE CINNAMON BRIOCHE PULL-APARTS

APPLE CINNAMON BRIOCHE PULL-APARTS image

Categories Apple

Yield 14

Number Of Ingredients 29

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Ingredients

Brioche
1/4 cup lukewarm (80 degrees F) water
1/2 cup sugar
1 1/2 teaspoons active dry yeast
3/4 cup lukewarm (80 degrees F) whole milk
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup unsalted butter, room temperature
Baked Apples
3 medium baking apples like Granny Smith
2 tablespoons unsalted butter, room temperature, cut into 1-in pieces
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cinnamon Sugar
1/4cup sugar
1/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
Egg Wash
1 large egg
Oil inside of a medium bowl with canola or vegetable oil. Set aside.
Combine water with 2 teaspoons of the sugar in bowl of a stand mixer. Sprinkle yeast over the surface of the water. Mix until yeast is dissolved, then let mixture stand for about 5 minutes until yeast has developed. Add milk, vanilla, eggs, flour, and salt. Combine mixture with dough hook on low speed for about 3 minutes until dough has come together.
Increase speed to medium and continue mixing. Add butter, a couple pieces at a time, letting them combine into the dough. Add the remaining sugar and mix for another 4 minutes. Check the dough: if you can stretch it out for about 3 inches without it breaking, it's ready. If it tears, mix a couple more minutes. Transfer dough to lightly floured board and form into a ball. Place into prepared bowl, cover with plastic wrap, and let proof for about 2 1/2 to 3 hours until it has doubled in size. You can now use the dough, or refrigerate overnight and bring back to room temperature to use.
For the apples:
Peel, core, and cut apples in 1/2 inch cubes. Melt butter in a pan over medium heat. Add the apples and for about 8 minutes until the apples are semi-soft. Add sugar, flour, cinnamon, and nutmeg to apples.

Steps:

and stir to combine. Cook until mixture begins to bubble, then turn heat to low and cook for another 3 minutes, stirring constantly. Transfer filling to a bowl and let cool. For the cinnamon sugar: Combine sugars, cinnamon, and vanilla in a medium bowl and set aside. For the pull-aparts: Line bottoms of two 9-in cake pans with 10-in rounds of parchment paper, creasing paper so it fits up the sides. Cut four 2"x15" long strips of parchment and place along the sides of the pans (2 per pan), to protect the side of the pans. Place brioche dough on a lightly floured work surface. Roll out dough into a 7"x16" rectangle, with the long side towards you. Spread apple filling evenly over the dough. Sprinkle the cinnamon sugar mixture over the apples, reserving about 1/4 cup for garnish. Roll up the dough from the far side. It will stretch as you roll, so the final length of the roll should be be about 24". When log is finished, let it rest seam side down for a few minutes. Use a sharp knife to cut roll into two 12-in logs. Cut each log into seven 1 1/2-in pieces. Arrange 6 pieces in a circle in each prepared cake pan, and place the seventh piece in the center. Mix egg with a little water to make an egg wash and brush lightly over the tops of the rolls. Sprinkle the reserved cinnamon sugar over the rolls. Let pans of dough rise for about 1 1/2 hours until the rolls have risen to the top of the pans. Preheat oven to 325 degrees F. Bake rolls for 25-30 minutes until they are golden brown. Let cool for about 10 minutes, then unmold from pan and remove parchment pieces so they don't get stuck.