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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

vegetarian with gluten with eggs with lactose with nuts

ready in

5 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brioche spirits filled with apples, raisins and pine nuts

A great match for a tasty and fragrant sweet!

Brioche spirits filled with apples, raisins and pine nuts step 1

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.

Brioche spirits filled with apples, raisins and pine nuts step 2

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.

Brioche spirits filled with apples, raisins and pine nuts step 3

step 3

After more or less 13 hours it was like this.

Brioche spirits filled with apples, raisins and pine nuts step 4

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.

Brioche spirits filled with apples, raisins and pine nuts step 5

step 5

Add half of the flour (225gr) and the yeast (2gr).

Brioche spirits filled with apples, raisins and pine nuts step 6

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.

Brioche spirits filled with apples, raisins and pine nuts step 7

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.

Brioche spirits filled with apples, raisins and pine nuts step 8

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.

Brioche spirits filled with apples, raisins and pine nuts step 9

step 9

Add the butter three times, making sure it is well embedded before adding the next dose.

Brioche spirits filled with apples, raisins and pine nuts step 10

step 10

After the butter we also salt.

Brioche spirits filled with apples, raisins and pine nuts step 11

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.

Brioche spirits filled with apples, raisins and pine nuts step 12

step 12

We put the dough on the floured table.

Brioche spirits filled with apples, raisins and pine nuts step 13

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.

Brioche spirits filled with apples, raisins and pine nuts step 14

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.

Brioche spirits filled with apples, raisins and pine nuts step 15

step 15

Cut the apples first into four pieces and then thin strips. Pesiamone 500g after peeling.

Brioche spirits filled with apples, raisins and pine nuts step 16

step 16

We prepare and weigh the remaining ingredients, dripping the raisins well.

Brioche spirits filled with apples, raisins and pine nuts step 17

step 17

Let's put some oil or butter in a pan and let us warm it up.

Brioche spirits filled with apples, raisins and pine nuts step 18

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.

Brioche spirits filled with apples, raisins and pine nuts step 19

step 19

Add the sugar cane

Brioche spirits filled with apples, raisins and pine nuts step 20

step 20

When the apples begin to release water, we put the starch.

Brioche spirits filled with apples, raisins and pine nuts step 21

step 21

Next we add the raisins and pine nuts and also the lemon zest.

Brioche spirits filled with apples, raisins and pine nuts step 22

step 22

We put the pinch of cinnamon or more if you like.

Brioche spirits filled with apples, raisins and pine nuts step 23

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.

Brioche spirits filled with apples, raisins and pine nuts step 24

step 24

After the alcohol has evaporated or flattened as in my case, let's cool the filling now ready.

Brioche spirits filled with apples, raisins and pine nuts step 25

step 25

Once the brioche paste is well leavened.

Brioche spirits filled with apples, raisins and pine nuts step 26

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.

Brioche spirits filled with apples, raisins and pine nuts step 27

step 27

With fingers and gently widen the pasta in rectangular shape more or less to the size of 60 x 35 cm.

Brioche spirits filled with apples, raisins and pine nuts step 28

step 28

On the pasta, we uniformly distribute the apples holding a finger from the edge.

Brioche spirits filled with apples, raisins and pine nuts step 29

step 29

Starting from one of the longer sides we begin rolling the dough on the filling.

Brioche spirits filled with apples, raisins and pine nuts step 30

step 30

If it had been under a canvas, rolling would have been a lot easier, but proceeding smoothly and cautiously, I did so.

Brioche spirits filled with apples, raisins and pine nuts step 31

step 31

In the end we should find it with a nice scroll like that of the photo.

Brioche spirits filled with apples, raisins and pine nuts step 32

step 32

Let's make it uniform and flatten it lightly. Then we start making thick slices of two fingers.

Brioche spirits filled with apples, raisins and pine nuts step 33

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.

Brioche spirits filled with apples, raisins and pine nuts step 34

step 34

We cover and raise to at least one hour and a half.

Brioche spirits filled with apples, raisins and pine nuts step 35

step 35

In the photo the result after the leaven.

Brioche spirits filled with apples, raisins and pine nuts step 36

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.

Brioche spirits filled with apples, raisins and pine nuts step 37

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.

Brioche spirits filled with apples, raisins and pine nuts step 38

step 38

The criterion however is what must be well golden out, but also well cooked underneath. Let's get cool.

Brioche spirits filled with apples, raisins and pine nuts step 39

step 39

Before eating, we may dust them with vanilla sugar.

Brioche spirits filled with apples, raisins and pine nuts step 40

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.

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