Apple pie
5 recipes
Brioche spirits filled with apples, raisins and pine nuts
ingredients
servings
10
Ground cinnamon
to taste
Limoncello
45 oz
Lemon peel
2 teaspoons
Lemon juice
2 spoons
Rice starch
8 oz
Brown sugar
45 oz
Dried pine nuts
1 spoon
Raisins
80 oz
Apples
500 oz
Fresh brewer's yeast
3 oz
Water
45 oz
Type 00 wheat flour
540 oz
Vanilla bean
8 oz
Iodized salt
8 oz
White sugar
80 oz
Honey
15 oz
Butter
200 oz
Eggs
1 unit
Egg, yolk
8 unit
Desserts from Italy
Brioche spirits filled with apples, raisins and pine nuts
Brioche spirits filled with apples, raisins and pine nuts
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A great match for a tasty and fragrant sweet!
preparation
step 1
Let's start preparing the bigo at least 12-16 hours before. Of course if you want to use mother yeast this step does not work.
step 2
We simmer 90gr of flour, 45gr of water and 1gr of yeast and make a pretty coarse ball. Let's raise the film blanket at room temperature.
step 3
After more or less 13 hours it was like this.
step 4
In the bowl we put the bigo, all the milk, a third of the eggs, all the aromas, the honey and we start the car so they mix a bit between them.
step 5
Add half of the flour (225gr) and the yeast (2gr).
step 6
Let's take a little bit of twisting, then gradually put the remaining eggs together with a bit of flour and a little sugar at a time.
step 7
It is a moisturized dough and so we do not smell it, we will have to add the ingredients so that they always keep a fair amount of tapping by tapping them without having to hurry too much.
step 8
Once the dough has more or less the consistency of that in the photo, we work the butter with a spoon or lightly taps of microwave so that it purchases the same texture of the dough.
step 9
Add the butter three times, making sure it is well embedded before adding the next dose.
step 10
After the butter we also salt.
step 11
At the end of the work we will have to find ourselves with a dough that is well-knit, elastic, not too polished and not too sticky. I put more or less a half hour to get this result.
step 12
We put the dough on the floured table.
step 13
Take the dough and put it in a bowl that we have garnished. Cover with film so that it does not dry and let it rise in a lukewarm place. It should at least double the volume.
step 14
When the dough is almost completely leavened, we begin to prepare the filling by peeling the apples. We also rinse the raisins and let it soak in boiling water.
step 15
Cut the apples first into four pieces and then thin strips. Pesiamone 500g after peeling.
step 16
We prepare and weigh the remaining ingredients, dripping the raisins well.
step 17
Let's put some oil or butter in a pan and let us warm it up.
step 18
Let's cook the apples by turning them with a spatula or shaving so that the heat spreads. Let's squeeze over the lemon juice.
step 19
Add the sugar cane
step 20
When the apples begin to release water, we put the starch.
step 21
Next we add the raisins and pine nuts and also the lemon zest.
step 22
We put the pinch of cinnamon or more if you like.
step 23
And when we're ready to cook, we add the limoncello short. Be careful the apples only need to soften, do not blur.
step 24
After the alcohol has evaporated or flattened as in my case, let's cool the filling now ready.
step 25
Once the brioche paste is well leavened.
step 26
Let's put it on the workpieces well flamed. It would be best if we first put a well-wrapped canvas and then pasta on the work surface. But I was not available at that time.
step 27
With fingers and gently widen the pasta in rectangular shape more or less to the size of 60 x 35 cm.
step 28
On the pasta, we uniformly distribute the apples holding a finger from the edge.
step 29
Starting from one of the longer sides we begin rolling the dough on the filling.
step 30
If it had been under a canvas, rolling would have been a lot easier, but proceeding smoothly and cautiously, I did so.
step 31
In the end we should find it with a nice scroll like that of the photo.
step 32
Let's make it uniform and flatten it lightly. Then we start making thick slices of two fingers.
step 33
We lightly sliced the slices with their hands and wrap them on spiral spirits in a baking sheet with baking paper. Let's avoid them because they will have to relieve them.
step 34
We cover and raise to at least one hour and a half.
step 35
In the photo the result after the leaven.
step 36
Let's make a mixture of egg yolk and milk in equal quantities and shake uniformly on the surface of the leavened spirals.
step 37
Preheat the oven, preferably in static mode at a temperature of 190 °. Let's gleam the spirals and then lower it to 180 ° to complete the cooking, I do not point out the time because every oven makes history itself.
step 38
The criterion however is what must be well golden out, but also well cooked underneath. Let's get cool.
step 39
Before eating, we may dust them with vanilla sugar.
step 40
There is not much sugar, both in the dough and in the filling, and this addition will be pleasant because it will marry perfectly with the slight acidity of apples and aromas.
