About the apple caramel buns<\/h2>\n\n\n\n
We are at a very high level of greediness here. A soft brioche, a greedy filling with candied apples and a little caramel on top. It’s just happiness in the mouth.
As usual the recipe is simple, but as with all brioche recipes it requires time to grow and therefore waiting time.<\/p>\n\n\n\n
For kneading use the hook of the food processor. If you don’t have one you can knead by hand, it will just be longer and more tiring, but then consider it as workout !
I use fresh yeast [you must already know my preference on the matter] but you can of course replace it with dry baker’s yeast, as in the original recipe.<\/p>\n\n\n\n
How much dry yeast to replace fresh one ?<\/summary>\nYou can replace the fresh yeast by about 1\/3 of its weight in dry yeast. So for 20 g of fresh yeast count 7 g of dry yeast, which is usually equivalent to one packet. For example the packets of dry yeast I have from Fleischmann’s weigh 8 grams.<\/p>\n<\/div><\/details><\/div>\n<\/div>\n\n\n\n
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I made the buns in snails shape but you can change. What I like about this shape is that you can easily cut out the parts and the visual is always impressive. The only more delicate point is the cutting of the rolled dough to form the buns, the filling might escape a bit when you cut it, don’t overload it to avoid it to drip everywhere. But at worst it’s delicious to lick it on your fingers \ud83d\ude09<\/p>\n\n\n\n
Tips<\/h2>\n\n\n\n
I tested freezing and it works out perfectly. Separate your snails, place them on a plate and put them in the freezer. Once frozen you can transfer them to another container. Ideally freeze the buns fresh from the day, once cooled down. Before serving, reheat them for a few seconds in the microwave or for about 10 minutes in the oven. It will still be delicious.<\/p>\n\n\n
<\/div>\n ![\"Brioche](\"https:\/\/delamourencocotte.com\/wp-content\/uploads\/2020\/11\/Brioche-aux-pommes-caramel-150x150.jpg\")
<\/div>\n<\/div>\n\n\tApple & caramel buns<\/h2>\nA fluffy bun filled with caramelized apples for a huge amount of pleasure.<\/span><\/div>\n<\/div>\n\n<\/div>\n\t
You can replace the fresh yeast by about 1\/3 of its weight in dry yeast. So for 20 g of fresh yeast count 7 g of dry yeast, which is usually equivalent to one packet. For example the packets of dry yeast I have from Fleischmann’s weigh 8 grams.<\/p>\n<\/div><\/details><\/div>\n<\/div>\n\n\n\n
I made the buns in snails shape but you can change. What I like about this shape is that you can easily cut out the parts and the visual is always impressive. The only more delicate point is the cutting of the rolled dough to form the buns, the filling might escape a bit when you cut it, don’t overload it to avoid it to drip everywhere. But at worst it’s delicious to lick it on your fingers \ud83d\ude09<\/p>\n\n\n\n
Tips<\/h2>\n\n\n\n
I tested freezing and it works out perfectly. Separate your snails, place them on a plate and put them in the freezer. Once frozen you can transfer them to another container. Ideally freeze the buns fresh from the day, once cooled down. Before serving, reheat them for a few seconds in the microwave or for about 10 minutes in the oven. It will still be delicious.<\/p>\n\n\n
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