1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Mix together the flour, salt and sugar and make a well in the middle. Add the scalded grain (Brühstück), egg, milk, yeast and vinegar. Add the butter and knead lightly to make a smooth dough. Let rise at room temperature, occasionally pressing the dough down. You can also prepare the dough with only 2-5 g of yeast and, after rising or folding, cover it and leave to rise overnight in a cool place or in the fridge.

3

Filling: Combine all ingredients.

4

Apples: Caramelize the sugar and 1 tbsp water in a chrome steel pan. Add the apples, lemon juice, cinnamon and butter, then cover and simmer briefly over a low heat. Let cool.

5

Forming: Split the dough into 6-8 pieces, shape into balls and place in your buttered tin. Cover and let rise for another 40-50 minutes. Make an indentation in each ball with your finger, then fill with apple filling and sprinkle with flaked almonds.

6

Bake: Bake the brioche for 25-30 minutes in the bottom half of an oven preheated to 200°C convention (180°C convection). Remove, let cool, then dust with icing sugar.

Source:

IG Dinkel, Judith Gmür-Stalder