Let the smell spread throughout the house.
Brioche filled with ricotta and caramelized apples/grape sparrow
Brioche, for those who don't know, is an extremely rich yeast dough.
Some people are satisfied with it as it is, but I prefer to fill it with a filling of ricotta cheese and a good amount of caramelized apples.
This pastry screams "winter" and if you know what you're doing, you'll eat it hot with a cup of tea next to it.
For more recipes to cuddle with
snow in the oven: Pear cake covered with white chocolate sweet
blonde: White chocolate blondies and Oreos
In moments like these we love winter.
Ricotta brioche and caramelized apples/grape sparrow
Ingredients for a rectangular mold measuring 20x30 cm:
For the brioche dough:
420 grams of magic flour (3 cups)
125 ml milk (½ cup)
2 eggs (size L)
2 egg yolks (L size eggs)
100 grams of white sugar (½ cup)
½ teaspoon of salt
150 grams of butter cut into cubes
For the caramelized apples:
50 grams of sugar (¼ cup)
4 Grand Smith apples, peeled and cut into 1x1 cm cubes
½ teaspoon of cinnamon
15 grams of butter
For the cheese filling:
450 grams of ricotta cheese
50 grams of soft butter
1 egg (size L)
Grains from half a vanilla stick
100 grams of white sugar (½ cup)
2 tablespoons of cornflour
For the sugar syrup:
1/4 cup of sugar
1/4 cup of water
More in Walla!
KKL-Junk encourages climate studies through scholarships for young students
In collaboration with KKL-Junk
Brush with sugar syrup while they are still hot from the oven.
Ricotta and apple brioche/grape sparrow
Preparation:
1.
Preparing the dough (the night before):
In a mixer bowl with a kneading hook, mix all the dough ingredients except the butter.
Turn on the mixer at medium speed for 3 minutes, until a uniform dough is formed.
2.
Add the cubes of butter gradually into the mixer.
After all the butter has been incorporated into the dough, knead the dough for another 5 minutes, until a uniform dough is obtained.
Transfer the dough to a clean bowl and cover it with plastic wrap.
Refrigerate overnight.
3.
Preparing the caramelized apples:
Pour the sugar into a large pan over medium heat and let it melt without stirring.
When the sugar starts to get an amber caramel color, mix until it all gets a uniform shade, then add the apples, cinnamon and butter to the pan.
4.
Cook on a low flame for about 5 minutes, or until the apples soften a little.
Transfer the apples to a strainer and bring to room temperature.
5.
Preparing the cheese filling:
whisk together all the filling ingredients and keep refrigerated until the pastry is assembled.
6.
Assembling the brioche:
on a floured surface, roll the dough into a 25 cm x 60 cm rectangle.
Spread the cheese filling evenly and sprinkle the caramelized apples on top.
7.
Roll the dough into a long, filled roll and divide it into 4.
Each quarter is divided into 3 parts, so that 12 snails are formed.
Arrange the snails in a rectangular pan lined with baking paper, cover with plastic wrap and let rise for about 45 minutes at room temperature.
8.
In the meantime, heat the oven to 170 degrees and prepare sugar syrup: cook the sugar and water until all the sugar melts.
Continue to cook the syrup for about 2 more minutes, and cool.
9.
Put the brioche slugs in the oven and bake for about 50-60 minutes, or until a nice brown shade is obtained.
10.
At the end of the baking, brush the hot brioches with the sugar syrup (which has cooled in the meantime).
For the pastries and sweets blog Dor Moshe's pie in the square
Dor Moshe, in collaboration with Soget
More on the same topic:
brioche
pastries
yeast
ricotta
apples
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