Brioche - Balderson Cheddar-Apple

By LyndaLee

Ingredients

• 1 tbsp Active Dry Yeast
• 1/2 cup warm Milk
• 2 tbsp Honey
• 5 1/4 cups Bread Flour, divided
• 5 Eggs, beaten
• 1/3 cup Sugar
• 2 tsp Sea Salt
• 1/2 cup unsalted Butter, softened
• 1 1/2 cups grated Balderson 2 year old Cheddar
• 1 Apple, grated
• 1 Egg yolk, beaten
• 1 tbsp Water

Details

Servings 18

Preparation

Step 1

In the bowl of a large, heavy duty mixer fitted with a dough hook, mix together yeast, milk, honey and 1 1/4 cups flour. Beat at medium speed for 2 minutes until mixture is smooth. Add eggs, sugar and salt. Reduce speed to low and add most of the remaining flour, kneading for 10 minutes until dough is smooth and elastic. Beat in butter, adding reserved flour if dough gets sticky. Knead 5 minutes. Dough should be shiny and not stick to sides of bowl. Set aside and let dough double in size at room temperature for 2 hours. Punch down dough, kneading lightly, set aside and refrigerate for 3 hours. Punch down again and kneed in cheese and apple.

Divide the dough into 18 pieces. Pinch off one quarter of each piece and shape both the large and small pieces into balls. Set large ball into lined muffin tin; press centre down to form a deep hollow and set the smaller ball inside it. Repeat with remaining dough pieces. Allow brioche to prove until almost doubled in size, about 20-30 minutes. Preheat oven to 400 degrees. Whisk egg yolk, water and brush brioches with egg wash. Bake for 15-20 minutes or until golden brown. Place muffin plans on cooling rack; let cool for 10 minutes before removing brioches from muffin tin.