Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: judydawn on November 30, 2013, 02:59:57 am
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I saw this recipe here http://blog.hostthetoast.com/apple-fritter-pull-apart-bread/ so thought I'd give it a go. I have never made brioche from the EDC before but I used the recipe in the 2013 EDC page 135 and went from there.
Ingredients
1 qty brioche dough from the EDC using the first 7 ingredients
2 granny smith apples, 250g - cored and cut into 1/8ths
1 tsp lemon juice
55g brown sugar
30g white sugar
1/2 tsp vanilla extract
1 tsp cinnamon powder
1/4 ginger powder
1/2 tsp nutmeg powder
1/4 tsp allspice powder
Glaze - I used equal quantities of melted butter & milk
Prepare the batch of brioche dough and set aside in a warm place to rise for at least 30 minutes or until it has doubled in size.
In the meantime, prepare the filling and line a 13 x 25cm loaf tin with baking paper.
Chop the apple 2 sec/speed 5. Scrape down sides.
Add all the filling ingredients and cook 7 minutes/100o/reverse/speed 1/MC off. Scrape down again during the cooking process if necessary.
Pour the mixture onto a dinner plate to cool along with any liquid in the bowl.
When the dough has risen, place it onto a floured silicon mat and taking 50g pieces at a time flatten them out to approx 10cm x 7cm. Spoon 1 tblsn of the apple mixture over the slice and continue until you have 4 pieces covered. Make 3 stacks of 4 pieces in the same way then place the stacks in the prepared tin. Shape one more piece of dough the same size and add this to the end of the tin.
Cover the tin with a sprayed piece of plastic wrap or a shower cap and leave for another 20-30 minutes to rise and fill out the tin.
Brush with the milk/butter mixture, place in a 200oC oven and bake for 30 minutes covering with foil towards the end if it is becoming too dark. The internal temperature should be 200oF.
Remove from tin and place on a wire rack to cool.
Serve warm with butter.
With the remaining dough I flattened it out to a rectangle shape, poured over the leftover liquid residue of the apple filling, rolled it up and cut it into scrolls. Brushed with butter/milk mixture, sprinkled with cinnamon sugar and baked it with the loaf for 17 minutes.
Whilst it was still warm I split one and had it with jam and cream. When the loaf was cooked I had a slice of that warm with butter.
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More photos
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OMG that looks so good. Judy you didn't tell us what it tasted like? Love the look of the loaf especially. :)
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Well it tasted pretty good to me Julie but I have nothing to compare it to as I've never bought or made brioche before.
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Judy it looks delicious. I quite like the EDC Brioche. Like you I have never bought it or tasted it anywhere before.
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Just fabulous Judy 8)
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Judy that looks amazing.
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It was quite good fun to make too girls, thanks.
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Used a couple of thick slices of this bread and made a bread & butter pudding in my air fryer. Serves 4.
Buttered it then cut into 2.5cm squares & placed in the metal bowl.
Whizzed 2 eggs + 1 egg yolk I had on hand, 375g milk, 3 tblspns sugar, 1/2 tsp vanilla extract for 5 sec/speed 5.
Poured over bread cubes.
Baked in air fryer 200o 10 minutes then 180o 5 minutes.
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Looks lovely Judy. I'm going to make this for my family some time this week. DH was only asking a couple of days ago if I could make a bread & butter pudding sometime soon, so it will be this week for sure. :D
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Wow Judy that does look good. I will make it but will use the Brioche recipe from the Bee Sting Buns , as I really like it. Probably 1/2 recipe.
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Yum, Judy!
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I would love to make this but I am trying so hard to be good and that means no sweets. I will have some fruit instead. :'( :'(
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I did use your recipe today Judy for the custard. I made ½ the EDC recipe for Brioche instead and used your custard recipe to make into a bread & butter pudding.
The whole family really enoyed it (I'll take their word for it), so have saved the recipe to make again. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_6939_zps6bfdb432.jpg) (http://s260.photobucket.com/user/ragdoll128/media/New%20Sweet/IMG_6939_zps6bfdb432.jpg.html)
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Oh Julie, that looks beautiful.
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Thank you Chookie. :-*
My family said it was really good. Crunchy crusts and lovely custard. Wish I had some home made vanilla ice cream to serve with, but instead I put a dollop of double cream on top. They were v happy. ;D
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Lovely picture Julie, I so look forward to seeing your food pictures.
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Looks lovely Julie.
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It certainly looks great Julie. 8)
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Looks lovely Julie :)
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Thank you Chookie. :-*
My family said it was really good. Crunchy crusts and lovely custard. Wish I had some home made vanilla ice cream to serve with, but instead I put a dollop of double cream on top. They were v happy. ;D
It sounds and looks perfect JulieO
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Thankyou :D
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This started out as an almost disaster; I made the recipe for the brioche from EDC and it seemed far too dry so I added some more milk. I think one of the problems was that I took the butter from the fridge and didn't melt it as the recipe just said butter. When I eventually got it to a consistency I thought was right I put it in a dish to rise and it took most of the day but in the end I was ready to add the apple part. The rest of the recipe was no trouble and in the end I have a beautiful loaf which I cant wait to eat. The rest of the dough I put apple mixture on and twisted bits up and put in a round tin and that also looks nice. Thanks Judy, your part of the recipe was yum. I will do this again to make sure I get the dough bit right; it seemed a lot of flour for the amount of liquid.
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Brioche can take a while to rise, I think. I also think that the longer it rises the better it is.
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Thanks for trying the recipe troupie, I hope it tastes nice.
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judydawn it was absolutely delicious; I have never tasted brioche before and will definitely make this recipe again.
Cookie1, thanks for your comments on the time to rise; it helps to know it was not something I did (well maybe it was?)
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I'm glad you enjoyed it troupie, I think I still have some pieces in the freezer :-))
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We got some fresh apple from Bilpin. So decided to make this today.
I didn't use sugar for dough, just added honey, and for filling only using brown sugar and speculaas spice I got from the Dutch shop some time ago.
Yum... next time I will make more filling.
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That looks super Denzelmum, perfect colour.
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Thanks Judy... I'd love to have more apple next time.