Apple Brioche

Apple Seasons

Every year I add another apple recipe to my collection. Some of them are discovered that year, some of them perfected (meaning I finalize them in a way I like them the most), some of them are my memories from the past. Every year the apple recipe becomes symbolic for a particular year, like a clue for what happened in my life, like the next bead on my mental neckless. I flip through my fall recipes for the last few years and they remind me how I felt every fall. It’s fun, almost like going through the picture in my family album. This year is one of the most difficult for many people around the world. For me too. I guess that’s why I’ve been looking to make something extremely comforting with the first apples of the season. Brioche.

Texas Honeycrisp

Right now, Central Market is hosting Texas farmers market special showcase:

Let’s celebrate our local Texas growers, ranchers, farmers, and creators! From the panhandle to the coast, we’re proud to bring you home sweet homegrown favorites like High Plains wine and Palacios striped bass. Local suppliers bring Texas-sized passion and creativity to their work, and it’s an honor to help support their dreams and their families. Together we build a stronger Texas!

There’s so much to see, to taste, to experience. I was surprised to find Texas-grown Honeycrisp apples among other delicious fruit and vegetables! It looks like a trend — great produce is introduced to Texas and then local farmers start growing it. It’s possible this brioche tastes so good because of Texas apples. Make it with your local apples!

Tips and Tricks to Prep Apples

There is Plumcot Pies recipe that shows a fast and easy way to prep apples and step-by-step instructions to shape the pies. The key is to slice apples thinly, to sprinkle them with sugar (turbinado preferred), and place a thin slice of butter on top of apples.

Making an apple confiture is also simple and effortless, but takes longer, but it’s totally worth it! I described the method in Family Recipes: My Mom’s Apple Rogaliki:

Fresh apples are washed, peeled, cored, and sliced. Then mixed with sugar and left at room temperature for 1-2 days to macerate. At the end of the process, apple slices are swimming in the sugary apple juice. To become a confiture, they are slowly brought to simmer and immediately taken off the heat to cool down to room temperature twice a day 3-5 times.

Apple Brioche
Apple Brioche


It’s a crumbly topping of flour, butter, and sugar in equal amounts (1:1:1) that is baked on top of baked goods. It adds texture to otherwise soft and creamy crumb and filling. Adding finishing salts, spices, and replaces parts of the flour with nut meal makes it even more interesting.

Apple Brioche

Apple Brioche

Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: Eastern European, European, French
Keyword: apple, brioche, lycooking, lyukum cooking lab, recipe, streusel
Servings: 5 pies
Calories: 1005kcal


for dough

  • 500 g wheat flour all-purpose
  • 5 g Saf Instant Yeast
  • 6 g salt fine
  • 70 g sugar fine
  • 260 ml milk warm, 105F
  • 4 each egg yolk large
  • 100 g butter melted

for stuffing

  • 2.5 cup apple confiture

for eggwash

  • 1 each egg yolks
  • 1 tbsp water cold

for streusel

  • 55 g butter
  • 55 g turbinado sugar
  • 25 g wheat flour all-purpose
  • 20 g almond meal
  • 0.5 tsp cardamom ground
  • 0.5 tsp cinnamon ground
  • 0.5 tsp kosher salt


for dough

  • In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.
  • Add an egg yolks and milk. Mix and knead the dough until smooth. It takes about 8 to 10 minutes by hand. Cube the butter and knead it into the dough.
    If using a KitchenAid stand mixer and K-shaped attachment, start with the "Stir" setting to combine all ingredients, then setting "6" for 8 minutes to knead the dough. If using the stand mixer, all ingredients should cold except for softened to room temperature butter.
  • Shape the dough into a ball. Place it into a large bowl, cover with plastic wrap, and let the dough double at room temperature. It'll take about 1-1.5 hours. The timing depends on your room temperature. You can flatten it and keep refrigerated in a covered container for up to 48 hours.

for eggwash

  • In a small bowl, mix egg yolk and water with a silicone brush. Keep refrigerated until ready to use.

for baking

  • Divide the dough into 5 equal portions (~200g), shape them into balls, and let rest covered. Preheat the oven to 350F. Line the bottom of the baking sheets with parchment paper or silicone mats.
  • Roll each portion of the dough into 7.5" by 7.5" square. Make creases to divide the square to thirds. Roll the side thirds twice thinner than the center and slice them into 1/2" strips. Make sure you make symmetrical cuts. Use about half of the cup of apple confiture to arrange it down the center. Connect the first strips on both sides to make a border. Then, alternate other stripes over the top of the filling, forming a braid.
    Making Apple Brioche
  • Place each pie on the baking sheet (3 per half-size), cover, and let rise for about 1.5-2 hours. The timing depends on your room temperature. The pies should double in size.
  • When ready to bake, use a silicone brush to apply a thin layer of eggwash on every pie. Combine all ingredients for the streusel and sprinkle it on top of the pies.
    Making Apple Brioche
  • Bake for 30 minutes, until golden brown. Let coo and enjoy it! They are good hot, warm, or room temperature. You can store the apple brioche wrapped with plastic cling for up to 3 days.
    Making Apple Brioche


Calories: 1005kcal | Carbohydrates: 169g | Protein: 14g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 966mg | Potassium: 304mg | Fiber: 6g | Sugar: 78g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 6mg
Apple Brioche