Salted Caramel and Apple

- Makes two loaves -

Brioche dough

1 envelope (2 1/4 tsp) active dry yeast

3/4 cup (180ml) whole milk, lukewarm

4 Tbsp sugar

3 3/4 cups (565g) all-purpose flour

1 tsp salt

2 eggs, at room temperature

1 tsp vanilla bean paste

90g (6 tbsp) unsalted butter, at room temperature

Salted Caramel

1 cup (200g) sugar

6 Tbsp (90g) unsalted butter, cut in chunks, at room temperature

1/2 cup (120ml) heavy cream, warmed

1 tbsp flaky sea salt

Apple Filling

1 kg (about 2 lbs) apples, peeled, cored, and cut into small cubes

70g (4.5 Tbsp) unsalted butter

2 Tbsp brown sugar

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla bean paste or vanilla extract

Egg wash - 1 egg whisked with 1 Tbsp water

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours.

Once the dough has risen, punch down slightly and shape into a rectangle. Wrap tightly in plastic wrap, and place on a baking sheet. Place in the freezer for 2 hours to firm up before rolling.

SALTED CARAMEL

Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely, but do not refrigerate.

APPLE FILLING

Combine the apples, butter, brown sugar, cinnamon, salt, and vanilla in a medium sized pot. Cook over low to medium heat, stirring often, for about 10 minutes, or until the apples are tender. Transfer to a container and allow to cool.

ASSEMBLY

Grease two loaf tins. Unwrap the brioche dough and transfer to a lightly floured surface. Roll the dough out to approximately 12" x 26" (30cm x 66cm). Spread with 7-8 Tbsp of the salted caramel, and scatter the apple filling evenly over the surface of the dough. Reserve the rest of the caramel - this will be used after baking. Starting with the long edge, roll up the dough into a tight roll. Place it seam side down. Cut The roll in half, and set half aside.

Working with one half of the roll at a time, cut it lengthwise using a sharp knife. Cross one half over the other, then cross over each other 2-3 times. Place in the loaf tin. Repeat with the second roll. Lightly cover the tins with plastic wrap, and place in a warm spot to prove for 45 mins to an hour, or until the dough lightly springs back when gently pressed with a finger tip. While the loaves are rising, preheat the oven to 350˚f / 180˚c. Brush lightly with egg wash. Bake for 35-40 minutes, until the loaves are golden brown and cooked through (If you are having issues working this out, a cooked internal temp for an enriched dough is about 200˚f / 95˚c). Remove from the oven and brush each loaf with about 1 tbsp of the remaining salted caramel. Serve warm. Store leftovers in an airtight container.