Braided Brioche filled with apple and chocolate

For the Brioche:

·         200 g    Natural Yeast

·         500 g    00 Flour

·         100 g    Soya Milk

·          75 g     Almond Oil

·          75 g     Sugar

·            5 g     Salt (1 tsp)

·            3        Eggs

·         15 g      Honey (1tbsp)

·           1 cm   Vainillia Pod

·         20 g      Demerara Sugar to sprinkle

·          

For the Filling:

·         10 g     Almond oil

·         2          Apples

·         100 g   Dark Chocolate

·         20 g     Sugar

Brioche

Dissolve the Natural Yeast in the Milk.

Add the eggs and oil and mix a little bit. Add flour, sugar, honey and salt. Scrap the vanilla beans from the pod with a sharp knife and add to the other ingredients.

Draw together all the ingredients with your hands and knead until the dough is silky smooth (approximately 10 mins).

Let the dough proof for 3 hours.

Divide the dough in two equal parts and fold each of them.

Let the dough rest for 1 hour.

Filling

Gently heat the Almond oil in a pan on a low heat. Grate the apples and place them with the sugar in a pan on a low/medium heat for 10-15mins to allow the water to evaporate and the apple to cook. When cool, add the chocolate broken into small pieces.

With the help of a rolling, very delicately create a rectangular shape 0.5 cm thick and cut the edges as shown in the photo below:

Distribute the filling in the central part of the dough and start braiding together the stripes like shown below making sure to overlap each part of the brioche strips without leaving any voids.

Gently transfer on a baking tray and sprinkle with the Demerara sugar.

Let the brioche rest for 4 to 6 hours in a warm environment. Cook in a fan assisted oven for 10mins at 200°C and another 10mins at 180°C (if using a static oven, increase the temperature of approximately 20°C).

Enjoy warm or cold!

If keep in a sealed tupperware it can last for few days…. if you can resist eating it!