Ingredients
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For the brioche
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For the apple filling
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For the topping
Steps
Step 1/3 : For the brioche
- Prepare the brioche dough.
- Place the flour into a large bowl, make a well in the middle and add the yeast.
- Add a little warm milk and leave the yeast to hydrate.
- Add the sugar and salt, the two eggs and the unsalted butter (at room temperature), then pour in the rest of the milk.
- Mix all the ingredients together and knead for 10 minutes. You can also use a food processor.
- Cover the dough with a clean, dry cloth and leave to rise for 90 minutes in a warm place (or in an oven at 40°C). You can also make the dough the previous day and leave it to rise overnight in the fridge.
Step 2/3 : For the apple filling
- Meanwhile, cut 2 apples into thin strips and fry them in a pan with 30g sugar and a little cinnamon. Cook gently for 10 minutes, then leave to cool.
- Knock back the dough and divide it into 8 equal parts. Shape each of them into a circle, place a small spoonful of cinnamon apples in the middle, then roll up the edges to make a ball. Shape the remaining balls and place them on baking paper to make a ring, cover it with a tea towel and leave to rise for a further 90 minutes.
- Brush the brioche evenly with egg wash, sprinkle with sugar crystals and bake at 170°C for 20 minutes. Remember to cover the brioche with aluminium foil to avoid burning the top.
Step 3/3 : For the topping
- Meanwhile, make the candied apples. Cut a Pink Lady® apple into thin strips using a mandoline slicer. Melt the butter and honey in a frying pan, then add the apple strips and leave to candy over very low heat for 20 minutes.
- Remove the brioche from the oven, leave to cool and glaze with apricot jam. Place the apples on the king cake, and serve when ready.
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For the brioche
- 1 ½ tsp salt
- 100 ml whole milk
- 100 g sugar
- 500 g T45 wheat flour
- 1 packet of instant baker's yeast (10g)
- 2 eggs + 1 (for gilding)
- 1 lucky charm
- A little baking powder
- 100 / 150g
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For the apple filling
- 2 Pink Lady® apples
- 30 g sugar
- A little baking powder1 tsp cinnamon
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For the topping
- 1 Pink Lady® appel
- 3 tbsp of honey
- 2 tbsp apricot jam
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