Gâteau Brioché aux Pommes Recette Facile et Rapide

Ingredients

• 200 g All-Purpose Flour (sifted; French T45 pastry flour works best)
• 70 g Granulated Sugar (fine white sugar)
• 7 g Active Dry Yeast (small packet (≈1 ½ tsp))
• 1 Egg (large, at room temperature)
• 70 g Unsalted Butter (melted and cooled slightly)
• 20 cl Whole Milk (warmed to about 35‑40°C)
• 2 Apples (medium, peeled, cored, cut into small wedges)
• 2 tbsp Powdered Sugar (optional, for dusting after baking)

Instructions

1. Warm Milk and Melt Butter

   Heat the whole milk in a small saucepan until it is lukewarm (about 35‑40°C). Meanwhile, melt the butter in a microwave or saucepan; let it cool slightly so it is warm, not hot.

   Time: PT5M

2. Activate Yeast

   Add the active dry yeast to the warm milk, stir gently and let sit for 2 minutes until it begins to foam.

   Time: PT2M

3. Combine Dry Ingredients

   In a separate mixing bowl, whisk together the sifted flour and granulated sugar.

   Time: PT3M

4. Add Egg to Liquids

   Beat the egg lightly, then stir it into the warm milk‑yeast mixture.

   Time: PT2M

5. Form the Dough

   Pour the liquid mixture into the bowl with the dry ingredients. Mix with the whisk until a smooth, slightly sticky dough forms.

   Time: PT5M

6. First Rise

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until it has doubled in volume, about 1 hour.

   Time: PT1H

7. Prepare Apples

   While the dough rises, peel, core, and cut the apples into small wedges or cubes.

   Time: PT10M

8. Fold Apples Into Dough

   Gently fold the apple pieces into the risen dough using a spatula, being careful not to deflate the dough too much.

   Time: PT5M

9. Transfer to Pan

   Line the 20 cm round baking pan with parchment paper, then pour the dough in, smoothing the top with a spatula.

   Time: PT5M

10. Bake

    Preheat the oven to 180°C. Bake the cake for 35 minutes, checking for doneness by inserting a knife – it should come out clean.

    Time: PT35M

    Temperature: 180°C

11. Cool and Finish

    Allow the cake to cool in the pan for 10 minutes, then remove, place on a wire rack, and dust lightly with powdered sugar if desired.

    Time: PT10M

Nutrition Facts

Calories

236

Protein

5 g

Carbohydrates

30 g

Fat

9 g

Fiber

2 g