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## What's in a Name: The Story Behind Japanese Melon Pan Bread

Melon Pan Bread, or "Melonpan," is a popular Japanese sweet bread that dates back to the early 20th century. It earned its name due to the melon-like appearance of the outer cookie crust, rather than its flavor. Over the years, various flavors and fillings have been introduced, but the classic Melon Pan Bread remains a favorite.

## Ingredients for Melon Pan

### For the Bread Dough

- 250g bread flour
- 30g granulated sugar
- 4g salt
- 4g instant yeast
- 1 large egg
- 100ml milk, warmed
- 25g unsalted butter, softened

### For the Cookie Dough

- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 200g cake flour
- 4g baking powder
- 2 tsp vanilla extract

- Sugar for dusting

## Step-by-Step Guide: How to Make Japanese Melon Pan

### Make the bread dough.

1. In a large bowl, combine bread flour, granulated sugar, salt, and instant yeast.
2. Add the egg and warmed milk to the dry ingredients, mixing until a dough forms.
3. Knead the dough, gradually adding the softened butter, until smooth and elastic. This should take around 10 minutes.
4. Cover the dough and let it rise in a warm spot for about 1-2 hours, or until doubled in size.

### Make the cookie dough.

1. In bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing well.
3. Sift in cake flour and baking powder, then mix until a soft cookie dough forms.
4. Divide the cookie dough into 12 equal portions around 36 grams each and shape into discs.
5. Chill until ready to use.

### Assembly

1. Punch bread dough down and divide it into 12 equal portions.
2. Place a disc of chilled cookie dough on top of each bread dough ball, gently pressing to cover the entire surface.
3. Score the cookie dough to create a melon-like pattern.
4. Let the dough rise for a final 1-2 hours or until double in size.

### Baking

1. Bake for 15-20 minutes on a pre-heated oven at 350F or 180C, or until the tops are golden brown.
2. Allow the Melon Pan to cool on a wire rack before serving.

## Nutrition Information

Based on 12 servings, each Melon Pan Bread weighs approximately 75g.

- Calories: 263
- Fat: 9.6g
- Carbohydrates: 39.2g
- Protein: 5.7g

## Ingredient Substitutes

- Bread flour: All-purpose flour can be used, but the texture may be slightly different.
- Cake flour: Use a combination of all-purpose flour and cornstarch (for every 1 cup of cake flour, use 3/4 cup all-purpose flour and 2 tablespoons cornstarch).

- Instant yeast: Active dry yeast can be used, but the dough may need extra rising time. Use 1.5 times the amount of instant yeast called for in the recipe.

## Tips and Tricks to Perfect Your Japanese Melon Pan Bread

- Be patient with the rising process. Giving the dough enough time to rise ensures a fluffy texture.
- Avoid over-kneading the cookie dough, as it can become tough and less tender.
- Use a sharp knife to score the cookie dough, creating a more authentic melon-like appearance.
- Experiment with different fillings or flavors to make your Melon Pan Bread unique.

## FAQs

### How do I store leftover Melon Pan Bread?

Store the leftover Melon Pan Bread in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

### Can I make Melon Pan Bread without the cookie crust?

Yes, you can make Melon Pan Bread without the cookie crust, but it will not have the signature melon-like appearance and crispy texture.

### Can I use a stand mixer to make the dough?

Absolutely! Using a stand mixer with a dough hook attachment will save you time and effort when making the bread dough.

### What other flavors can I add to the cookie dough?

Some popular variations include adding matcha powder, cocoa powder, or even cinnamon to the cookie dough for a different taste.

### Can I make a vegan version of Melon Pan Bread?

Yes, you can use plant-based milk, vegan butter, and egg substitutes to create a vegan Melon Pan Bread.


Discover the sweet world of Japanese Melon Pan – a scrumptious treat that combines soft bread and a crispy cookie crust. Here's a recipe to make it at home!

Japanese Melon Pan


## A Brief History of Carrot Rolls

Carrot rolls have their origins in Scandinavia, where they're known as "gulerodsboller." They've since spread across the globe, delighting taste buds in various forms.

## The Perfect Carrot Roll Recipe

Ready to whip up a delicious batch of carrot rolls? Follow this simple, foolproof recipe and you'll be enjoying them in no time!

## Ingredients

- 500 grams all-purpose flour
- 10 grams active dry yeast
- 50 grams granulated sugar
- 250 grams grated carrots
- 150 grams warm water (around 110°F)
- 50 grams melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon oil, for greasing the bowl

## Optional Seed Topping

- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds

## Step-by-Step Guide to Making Carrot Rolls

1. Prepare the Dough
   In a large mixing bowl, combine the flour, active dry yeast, and sugar. Stir in the grated carrots.

2. Mix Wet Ingredients
   In a separate bowl, whisk together the warm water, melted butter, eggs, salt, and honey.

3. Combine and Knead
   Add the wet ingredients to the dry ingredients and mix until a dough forms. Use the slap and fold method or a stand mixer with a dough hook attachment to knead the dough for about 10 minutes, or until it's smooth and elastic.

4. Let the Dough Rise
   Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

5. Shape the Rolls
   Preheat your oven to 375°F (190°C). Divide the dough into 12 equal portions and shape each into a smooth ball. Place the rolls on a parchment-lined baking sheet, leaving enough space for them to expand.

6. Add Seed Topping (Optional)
   If you'd like to add a seeded topping, brush the rolls with a little water and sprinkle a mixture of poppy, sesame, and sunflower seeds on top.

7. Bake and Enjoy!
   Bake the rolls for 20-25 minutes, or until golden brown. Let them cool on a wire rack before enjoying!

## Nutritional Information

Based on this recipe, one carrot roll has approximately:

- Calories: 210
- Total Fat: 5g
- Saturated Fat: 2.5g
- Cholesterol: 35mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 6g

## Ingredient Substitutes

Having trouble finding some of the ingredients? Here are some handy substitutions:

- Grated zucchini or parsnips can replace grated carrots.
- Maple syrup or agave nectar can replace honey.

- Vegetable oil or coconut oil can replace melted unsalted butter.

## Bread-Making Tips and Tricks

Want to make your carrot rolls even more impressive? Check out these handy bread-making tips and tricks:

- Measure your ingredients using a weighing scale to ensure consistency.
- Be sure to use room temperature water (maximum 30C or 90F) to activate the yeast properly. Any hotter and the yeast will die.
- If you live in a cold climate, create a warm environment for your dough to rise by placing it inside an oven turned off and pour some boiling water on a dish placed at the bottom of the oven. This will ensure the oven will not be too hot and the steam will also ensure your dough will not dry out.

## Last Words

Carrot rolls are a delightful and nutritious twist on traditional bread rolls. With their unique flavor and texture, they're perfect for any meal. Whether you're a seasoned baker or just starting, this recipe is sure to impress your friends and family. Give it a try today!

## Frequently Asked Questions

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may result in a denser roll. You can also use a mix of all-purpose and whole wheat flour for a lighter texture.

### Can I freeze the carrot rolls?

Absolutely! Allow the rolls to cool completely, then store them in an airtight container or a resealable plastic bag. They should keep well in the freezer for up to 3 months.

### Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, and then refrigerate it for up to 24 hours before shaping and baking the rolls.

### How do I store leftover carrot rolls?

Store leftover carrot rolls in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, consider freezing them.

### Can I add other ingredients to the carrot rolls, like nuts or dried fruit?

Of course! Feel free to get creative and add your favorite nuts, seeds, or dried fruit to the dough. Just be mindful of the additional ingredients' proportions, so the dough remains easy to work with.


Dive into the delightful world of carrot rolls, a scrumptious twist on traditional bread rolls. Discover the secrets and impress your friends and family!

Carrot Bread Rolls


## What is Japanese Milk Bread

Japanese Milk Bread, also known as Hokkaido Milk Bread or Shokupan, is a soft and fluffy bread that has become popular worldwide. Its unique texture and slightly sweet taste make it a versatile choice for both sweet and savory dishes.

## Ingredients to Make Japanese Milk Bread

- 540g bread flour
- 80g granulated sugar
- 9g salt
- 7g instant yeast
- 1 large egg
- 300ml full cream fresh milk, room temperature (maximum 30C or 90F)
- 60g unsalted butter, softened

## Ingredient Substitutes

If you can't find certain ingredients or prefer alternatives, consider these substitutes:

- Bread flour: You can use all-purpose flour with 2 tbsp vital wheat gluten added per cup of flour.
- Granulated sugar: Replace with an equal amount of honey or maple syrup.
- Instant yeast: Use 1.25 times the amount of active dry yeast.

## Step-by-Step Guide to Making Japanese Milk Bread

Follow this simple guide to make your own Japanese Milk Bread at home.

1. Combine the dry ingredients
   In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.

2. Add the wet ingredients
   Add the egg and full cream fresh milk to the dry ingredients, and mix until a shaggy dough forms.

3. Incorporate the butter
   Add the softened unsalted butter to the dough and mix until fully incorporated.

4. Knead the dough using the Richard Bertinet slap and fold method
   This method involves lifting the dough and slapping it onto the work surface, then folding it over itself. Repeat this process for 10-15 minutes, or until the dough becomes smooth, elastic, and slightly sticky.

5. First rise
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.

6. Divide and shape
   Punch down the dough, then divide it into equal portions. Shape each portion into a tight ball, then roll each ball out into an oval shape. Fold the sides of the oval inwards and roll the dough tightly, sealing the seam.

7. Second rise
   Place the shaped dough in a greased loaf pan, cover with a damp cloth, and let it rise for another 45-60 minutes, or until it reaches the top of the pan.

8. Preheat the oven
   Preheat the oven to 350°F (175°C).

9. Bake the bread
   Bake the bread for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

10. Cool and enjoy
    Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

## Nutrition Information

Based on the provided ingredients, here is the estimated nutrition information per serving:

- Calories: 280
- Fat: 7g
- Carbohydrates: 46g
- Protein: 8g
- Sodium: 370mg

## Final Thoughts

Japanese Milk Bread is a delightful addition to any meal or snack. Its soft, fluffy texture and subtle sweetness make it a versatile bread that can be enjoyed with a variety of dishes. By following this easy-to-follow recipe, you'll be able to make your own delicious loaf at home. Don't forget to experiment with ingredient substitutes to suit your preferences or dietary needs, and always remember the Richard Bertinet slap and fold method for the perfect dough consistency.

## Frequently Asked Questions

### Can I use a stand mixer instead of the slap and fold method?

Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Knead on medium speed for about 10-15 minutes, or until the dough is smooth and elastic.

### How can I store leftover Japanese Milk Bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months, just ensure it's wrapped tightly in plastic wrap or foil.

### Can I use whole wheat flour for this recipe?

You can substitute up to half of the bread flour with whole wheat flour, but keep in mind that the bread will have a denser texture and slightly different flavor.

### Can I add other ingredients to the dough, like dried fruits or nuts?

Yes, you can add your favorite mix-ins, like dried fruits, nuts, or chocolate chips, to the dough before shaping. Be sure to fold them in evenly for a uniform distribution.

### Can I use this recipe to make dinner rolls or other shapes?

Absolutely! You can shape the dough into dinner rolls or other shapes, like braids or twists. Just be sure to adjust the baking time as needed based on the size and thickness of the shaped dough.


Make these fluffy and milky-licious Japanese Milk Bread at home with our easy-to-follow recipe. This is perfect as a snack or as an accompanying dish.

Japanese Milk Bread Rolls Recipe


## What is Brioche au Chocolat

Brioche au Chocolat is a delightful fusion of super soft brioche dough and luscious chocolate, resulting in a heavenly treat that's perfect for breakfast or dessert.

In this comprehensive guide, we'll take you through the process of making your very own Brioche au Chocolat, complete with ingredient substitutes and nutritional information.

## Ingredients

- 500g strong white bread flour
- 1 tsp instant yeast
- 80g caster sugar
- 10g fine sea salt
- 250g full-fat milk
- 140g unsalted butter, softened
- 2 large eggs
- 200g dark chocolate, chopped or in chip form
- 1 egg, beaten, for egg wash

## Step-by-Step Instructions

1. Prepare the Brioche Dough
   In a large mixing bowl, combine the strong white bread flour, instant yeast, caster sugar, and fine sea salt.
   Add the full-fat milk and eggs to the dry ingredients, mixing until a shaggy dough forms.
   Gradually add the softened unsalted butter, incorporating it into the dough by using the slap and fold method, as taught by Richard Bertinet. This will help create a silky, elastic dough without adding too much flour.
   Continue to slap and fold the dough for 8-10 minutes, until it becomes smooth and elastic.
   Cover the dough with plastic wrap and let it rest in a warm place for 1-2 hours, or until doubled in size.

2. Shape the Brioche
   Gently deflate the risen dough and fold in the chopped chocolate or chocolate chips.
   Divide the dough into 12 equal portions.
   Roll each portion into a smooth ball and arrange them in a greased loaf pan or on a lined baking sheet.
   Cover the dough with a clean kitchen towel and let it rise for another 45-60 minutes, until puffy.

3. Bake the Brioche au Chocolat
   Preheat your oven to 350°F (180°C).
   Brush the top of the risen brioche with the beaten egg for a glossy finish.
   Bake the brioche for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
   Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   Using Richard Bertinet's version of the dough, the Brioche au Chocolat will still have a rich and fluffy texture but will be slightly less oily, creating a more balanced treat.

## Nutrition Information

Based on the ingredients used in this recipe, each serving of Brioche au Chocolat (1/12 of the loaf) contains approximately:

- Calories: 385
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Sugars: 20g
- Protein: 8g
- Sodium: 300mg
- Cholesterol: 85mg
  Keep in mind that the nutrition information can vary based on the specific ingredients and brands you use.

## Serving Suggestions

Brioche au Chocolat is a versatile treat that can be enjoyed in various ways. Here are a few serving suggestions to enhance your brioche experience:

- Breakfast: Serve Brioche au Chocolat with a dollop of Greek yogurt and fresh berries for a delightful morning treat.
- Brunch: Pair it with a creamy cheese, such as Brie or Camembert, for a delicious and indulgent brunch option.
- Dessert: Warm up a slice and serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an irresistible dessert.
- Snack: Enjoy it with a steaming cup of coffee or tea for a cozy afternoon pick-me-up.

## Storage and Reheating Tips

To maintain the freshness and texture of your Brioche au Chocolat, follow these storage and reheating tips:

- Room temperature: Store any leftover brioche at room temperature in an airtight container or wrapped in plastic wrap for up to 2 days.
- Freezer: For longer storage, wrap the brioche tightly in plastic wrap and freeze for up to 2 months. Thaw it at room temperature before serving.
- Reheating: To reheat your Brioche au Chocolat, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.

## Final Thoughts

Brioche au Chocolat is a sumptuous treat that's perfect for any occasion. Richard Bertinet's version of the dough yields a fluffy and slightly less oily brioche, making it even more enjoyable. With this detailed guide, you'll be able to create a bakery-quality brioche in your own kitchen. Serve it with a cup of coffee or tea, or get creative with your favorite toppings and accompaniments. Bon appétit!

## FAQs

### Can I use a different type of flour for this recipe?

While strong white bread flour is recommended for its high protein content and ability to create a fluffy texture, you can substitute all-purpose flour if necessary. The final result may be slightly less fluffy but will still be delicious.

### Can I use a bread machine to make the brioche dough?

Yes, you can use a bread machine to make the dough. Follow your machine's instructions for adding ingredients and select the dough cycle. Once the cycle is complete, proceed with shaping and baking the brioche as described in the recipe.

### Can I make this recipe gluten-free?

To make a gluten-free Brioche au Chocolat, replace the strong white bread flour with a gluten-free flour blend designed for bread baking. You may also need to add xanthan gum if it's not included in the flour blend. Keep in mind that the texture may be slightly different than the original recipe.

### How can I tell if my brioche is fully baked?

A properly baked Brioche au Chocolat will be golden brown on the outside and have an internal temperature of around 190°F (88°C). You can use a digital thermometer to check the internal temperature, or insert a toothpick into the center of the brioche; if it comes out clean or with a few crumbs attached, the brioche is fully baked.

### Can I make this recipe vegan?

To make a vegan Brioche au Chocolat, you'll need to replace the eggs, milk, and butter with vegan alternatives. Use a plant-based milk, such as almond or soy milk, in place of the full-fat milk. Replace the eggs with a commercial egg replacer, flaxseed meal, or chia seed gel. Use a vegan butter substitute or coconut oil in place of the unsalted butter. Note that the texture and flavor may be slightly different from the original recipe.


Discover the secrets to making a Brioche au Chocolat at home, with step-by-step instructions, ingredient substitutes, and nutritional information.

Brioche au Chocolat


<YouTube url="https://www.youtube.com/watch?v=sL2gbvvGeuo&t=587s&pp=ygURY2hlZiBydiBlbnNheW1hZGE%3D" />

## What is Ensaymada?

Ensaymada is a Filipino sweet pastry that has been a staple in Filipino cuisine for generations. Its soft and fluffy texture, combined with its sweet, buttery taste, makes it a beloved treat for any occasion. In this article, we'll guide you through the process of making Special Ensaymada, along with potential ingredient substitutes and nutrition information.

## Ingredients

To make Special Ensaymada, you'll need the following ingredients:

### Dough

- 240 ml (1 cup) water - room temperature, not exceeding 30C or 90F
- 100 g (½ cup) white sugar
- 1 tablespoon instant dry yeast
- 145 g (½ cup + 2 tablespoons) salted butter
- 6 egg yolks
- 2 whole eggs
- 670 g (5 ¼ cups) bread flour
- 1.25 g (¼ teaspoon) iodized salt

### Buttercream

- 225 g (1 cup) butter, at room temperature
- 60 g (¼ cup) cream cheese
- 60 g (½ cup) premium powdered sugar

## Process

### Preparing the Dough

1. Activate the Yeast

   First, mix the water, sugar, and instant dry yeast in a large mixing bowl. Let it stand for 5-10 minutes to activate the yeast. You should see bubbles forming on the surface, indicating the yeast is active.

2. Combine Wet Ingredients

   Once the yeast has activated, add the room temperature salted butter, egg yolks, and whole eggs.

3. Mix the Dry Ingredients

   Add the bread flour and iodized salt.

4. Knead the Dough

   Using the dough attachment, mix on slow speed in a stand mixer until a dough forms. Once a dough forms, put on a stand mixer on high speed for around 15 minutes or until the dough no longer stick to the sides of the bowl.

5. Shape the Dough

   Once the dough passes the window pane test, transfer to an un-floured flat surface. Using a scraper, move the dough around by scraping towards the bottom of the dough. Shape the dough until you have a smooth top.

6. Let the Dough Rise

   Place the dough in a lightly floured bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1-2 hours or until triple in size.

### Shaping and Baking the Ensaymada

1. Punch Down and Divide the Dough

   Once the dough has risen, punch it down and divide it into 60-gram pieces. Round each piece and place it into greased molds, pressing lightly to prevent air bubbles and ensure even rising.

2. Let the Dough Rise Again

   Allow the dough to rise for 2-3 hours at room temperature, until doubled in size.

3. Bake the Ensaymada

   Place the Ensaymada in the preheated oven and bake for 15-16 minutes at 300F or 150C. After baking, slightly lift the Ensaymada in the mold to let it breathe and cool down for 10-15 minutes.

### Preparing the Buttercream

1. Combine the Ingredients

   In a mixing bowl, combine the room temperature butter, cream cheese, and powdered sugar. Cream together until smooth and creamy.

### Finishing Touches

1. Apply the Buttercream

   Once the Ensaymada has cooled completely, apply a layer of buttercream on top.

2. Top with Grated Cheese

   Finish the Ensaymada by topping it with your choice of grated cheese, such as Parmesan or processed cheese.

## Ingredient Substitutes

If you find it difficult to locate some of the ingredients mentioned in the recipe, here are some potential substitutes:

- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast. Just remember to dissolve it in warm water with a bit of sugar before adding it to the recipe. You may need to adjust the rising time as active dry yeast typically takes longer to rise than instant yeast.
- Bread flour: If you don't have bread flour, you can use all-purpose flour as a substitute. However, the texture of the Ensaymada might be slightly different, as bread flour has a higher protein content that helps develop more gluten, resulting in a chewier texture.

## Nutrition Information

Given the ingredients provided, here's a rough estimate of the nutrition information per serving of Special Ensaymada (assuming 16 servings):

- Calories: 350 kcal
- Fat: 18g (Saturated Fat: 10g)
- Carbohydrates: 41g
- Protein: 6g
- Sodium: 200mg
- Sugar: 14g

Please note that these values are approximate and may vary depending on the specific brands of ingredients used.

## Final Thoughts

Special Ensaymada is a delightful and delicious Filipino pastry that will surely impress your friends and family. With this detailed, step-by-step recipe, you'll be able to enjoy homemade Ensaymada whenever you crave it.

## FAQs

### Can I freeze Ensaymada for later use?

Yes, you can freeze baked Ensaymada. Simply wrap each pastry individually in plastic wrap, then place them in an airtight container or freezer bag. They can last in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes.

### Can I use a different type of sugar in the recipe?

Yes, you can substitute white sugar with other types of sugar, such as brown sugar or coconut sugar. However, this may slightly alter the taste and texture of the Ensaymada.

### Can I add other toppings or fillings to the Ensaymada?

Yes, you can get creative with your Ensaymada toppings and fillings. Some popular options include chocolate chips, fruit preserves, or even savory fillings like ham and cheese.

### Can I make Ensaymada without molds?

If you don't have Ensaymada molds, you can use a regular muffin tin or shape the dough into a spiral and bake on a parchment-lined baking sheet.

### How long does Ensaymada stay fresh?

Ensaymada stays fresh for up to 3 days when stored in an airtight container at room temperature. To keep it fresh longer, store it in the refrigerator for up to a week.


Discover how to make Special Ensaymada, a scrumptious Filipino pastry, with our comprehensive recipe. Delight in its rich taste and perfect texture!

Chef RV Special Ensaymada


## About Richard Bertinet

### His Background

Richard Bertinet is a French chef, baker, and author renowned for his incredible baking skills and innovative recipes. He has been in the baking industry for more than 30 years and has trained at the prestigious Ecole Lenotre in France. Richard has authored several best-selling baking books and currently runs a successful baking school in Bath, England.

### His Influence on Baking

Richard Bertinet has been a game-changer in the world of baking. He has introduced new techniques and approaches to traditional recipes, making them more accessible to home bakers. His expertise in combining flavors and textures has resulted in some truly mouthwatering creations, such as the apple and caramel brioche we will be discussing today.

## The Magic of Brioche

### What Makes Brioche Special

Brioche is a French pastry that stands out because of its rich and tender texture. It is made with high amounts of eggs and butter, which give it a unique flakiness and luxurious mouthfeel. Brioche dough is versatile and can be used in various recipes, including sweet and savory dishes.

### The Different Varieties of Brioche

There are several varieties of brioche, ranging from the classic plain brioche to those filled with fruit, chocolate, or cheese. The apple and caramel brioche we will be preparing today is a delightful combination of sweet, tangy apples and luscious caramel sauce, all wrapped in a buttery, soft brioche dough.

## Ingredients

### For the Brioche Dough

- 500g strong white bread flour
- 1 tsp instant yeast
- 80g caster sugar
- 10g fine sea salt
- 250g full fat milk
- 140g unsalted butter, softened
- 2 eggs

### For the Caramel Apple Filling

- 4 apples, peeled, cored, and diced
- 100g caster sugar
- 50g unsalted butter
- 3 tablespoons water
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice

## Step-by-step Recipe

### Preparing the Brioche Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the softened butter, milk and eggs, ensuring they are all at room temperature. Mix until a soft dough forms. If using a stand mixer, mix on slow for around 4 minutes or until the dough comes together.
3. Knead the dough on a un-floured surface using the slap and fold method for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, mix on high for around 15-20 minutes or until you reach window pane consistency.
4. Lightly flour the top of the dough and a large bowl for proofing. Cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

### Preparing the Caramel Apple Filling

1. In a heavy bottomed saucepan, melt the butter then add the apples and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
2. Add the cinnamon and lemon juice to the caramel mixture, and mix until combined. Set aside to cool.

### Assembling the Brioche

1. Once the dough has risen, transfer to a flat and lightly floured surface, then flatten it out using your hands until you have a rectangular shape.
2. Spread the cooled caramel apple filling evenly over the dough, leaving a small border around the edges.
3. Roll up the dough tightly into a log, starting from the long edge closest to you, and pinch the seam to seal it.
4. Roll the log into itself to form a circular wheel and place on a baking sheet-lined 9-inch tin.
5. Let rise or an additional hour or until the dough has doubled in size.

### Baking the Brioche

1. Preheat your oven to 180°C (350°F).
2. Whisk together an egg with a pinch of salt and brush onto the proofed brioche.
3. Using a mandolin, thinly slice an apple and use as topping and decoration on the brioche.
4. Bake the brioche for 25-30 minutes, or until golden brown and cooked through. Allow it to cool slightly before serving.

## The Nutritional Breakdown

Before we dive into the delicious details of this recipe, it's crucial to comprehend the nutritional value that each bite of this Apple Caramel Brioche brings to the table. With the given ingredients, this recipe can serve up to 12 portions, each weighing approximately 166 grams.

Here's the nutritional information per serving:

- Calories: 365
- Carbohydrates: 50g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 450mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 20g
- Vitamin A: 600IU
- Vitamin C: 3.5mg
- Calcium: 50mg
- Iron: 2.5mg

## Tips and Tricks

- To ensure your brioche dough rises properly, make sure your yeast is fresh and active.
- When making the caramel for the apple filling, be patient and watch it closely to prevent burning.
- Feel free to adjust the amount of cinnamon or add other spices, such as nutmeg or allspice, to suit your taste preferences.

## Serving Suggestions

Serve your apple and caramel brioche warm, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. It also pairs well with a hot cup of coffee or tea.

## Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place the brioche in a preheated 180°C (350°F) oven for 5-10 minutes, or until warmed through.

## Conclusion

Richard Bertinet's apple and caramel brioche is a delightful treat that combines the rich, buttery texture of brioche with the irresistible flavors of caramelized apples. By following this step-by-step recipe, you can bring this delicious creation to life in your own kitchen.

## FAQs

### Can I use store-bought brioche dough for this recipe?

Yes, you can use store-bought brioche dough as a convenient alternative to making your own. Just follow the steps for preparing the caramel apple filling and assembling the brioche.

### What other fruit can I use in this recipe?

Pears, peaches, or plums would also work well in place of apples, or you can try a combination of your favorite fruits.

### Can I freeze the unbaked brioche?

Yes, you can freeze the unbaked brioche. Arrange the unbaked slices on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store for up to 1 month. When you're ready to bake, place the frozen slices on a prepared baking sheet and let them thaw at room temperature for about 1 hour before baking as directed.

### How can I make this recipe vegan?

To make this recipe vegan, you can replace the butter with a vegan butter substitute, use a flax egg or commercial egg replacer instead of eggs, and use a plant-based milk in place of any dairy ingredients.

### Can I make this brioche ahead of time?

Yes, you can prepare the brioche dough a day ahead and let it rise in the refrigerator overnight. When you're ready to assemble and bake the brioche, remove the dough from the refrigerator and allow it to come to room temperature before proceeding with the recipe.


Incredibly light and fluffy brioche filled with caramelised apple and cinnamon. Follow Richard's process in his YouTube video to get the best results.

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