Apple & Ginger Brioche Scrolls
The combination of ginger and apple has been banging around my head for a few weeks and finally this weekend I managed to satisfy my imagination and tummy at the same time making these brioche style rolls. I have used quite a bit of ginger in this recipe as I like to the hot bite of ginger but if you prefer it a bit milder then used less.
I can be quite impatient waiting for bread dough to rise, a bit like the watch pot never boils but as I had finished rolling these up and putting them in the muffin tins my surfing buddy called. It was like Malibu surf out at Muriwai, for those not familiar with Muriwai that means a drop in waves from a regular 5-7 foot to a mini 2 foot, perfect for a lazy Sunday surf after a busy week at the office and a wedding catered for on Saturday. So no pot watching…well dough watching today, the dough had risen perfectly by the time I came out of the surf, in the oven and ready to eat after a shower, maybe even two after all that exercise. Then enough time to fit a siesta in before getting dinner on.
Ingredients-makes 8
3 cups high grade flour
2 tsp dried yeast grains
1/2 cup warm milk
50g butter, soft
2 small eggs
3 tbsp castor sugar
1 apple, cored and grated
2 tbsp brown sugar
3 tsp ginger powder
2tbsp sugar & 2tbsp water for the sugar glaze
Method
Preheat oven at 180C and cut 8 squares of baking paper to fit 8 muffin tins.
Place the flour and castor sugar in a bowl and make a well in the middle.
Put the yeast into the well and pour the warm milk over the yeast and leave to dissolve for a 2 minutes. It will start to bubble.
Stir the milk into the flour, it will be quite dry at this stage.
Add the butter and eggs and bring the ingredients together to form a bread like dough. If it is too sticky (depends on egg size) add more flour so you can knead the dough without it sticking to your hands.
Knead for 5-8 minutes, the longer you knead the better.
Put the dough back in the bowl and cover with a plastic bag to stop dough from drying out. Rest for 10 minutes.
While the dough is resting, place the grated apple into a bowl with the brown sugar and ginger and mix together.
Roll the dough out to 12 inch x 8 inch with the longer side closest to you.
Spread the apple and ginger mix over the dough.
Roll the dough up, away from you, into a sausage shape so that once rolled it still measure 12 inch.
Slice the dough into 8 rings and place each one in the middle of a square of baking paper. Put each one into a muffin tin/cup and allow dough to prove and double in size.
Bake for 25 minutes, until golden brown.
Remove from the oven and set aside.
Put the sugar and water for the glaze in a pan and bring to the boil for 1 minute.
Brush brioche rolls with sugar glaze and its best to eat them warm.
Diesel is a little exhausted after all the baking and surfing too!
o my gosh, they look so yummy!
Thank Marietjie, something for easter maybe?
Those sound so good! Do you think you could make them the night before and let the dough rise in the fridge? Is it right that they only rise once? Is it after you shape them?
Also, I am going to start lining my muffin tins as you do–such a good idea and so much more attractive than cupcake liners! How big do you cut your squares?
Yes, I only prove them once, too lazy to do it twice. You can certainly prove them in the fridge over night, that would be perfect, I’m not so organised though :0)
Yum. Too late to start those tonight but they are on the list for next weekend!
That looks so decadent! That glaze makes it even more tempting.
Lovely brioches! They look and sound ever so good.
I love your lazy kitty.
Cheers,
Rosa
Nice looking scrolls and cat ;-)
Those look delicious!
The buns not the cat.
I love apple & ginger and these brioche swirls sound amazing. I always have a nightmare with yeast and things that are supposed to rise, as in, they don’t!! You are really tempting me to have another go though. Oh and I wish I could come to your modern vegetarian classes, well I would love to come to NZ anyway, the food seems on a similar level to what I have just experienced in Cape Town… amazing! I’ve really got the travel bug now, just need to get a sponsor!!!
Oh wow, these look like sweet shiny sticky glories. I think starting your day with one of these for breakfast would set your whole week right. I would be tempted to start these overnight too. Not that I know much about baking, just that I’d like these for breakfast.
Looking good, Alli! Diesel just looks like Bibbie, our champagne cat :)
Those look delicious! I can’t wait until I have a stand mixer to make brioche!
What a sweet kitty! And these rolls are just heavenly!
Hope you had a great weekend :)
These look lovely! Nothing like a rich, buttery brioche dough pastry for breakfast! :D
These look delicious Alli, and apple and ginger a lovely combination.
Ooh, these look so scrummy Alli! Love apple and ginger and they would be perfect in a cakey bready brioche ;)
ginger and apple, what a delicious sounding combination, I bet these were delicious. That is one mighty big bed for a cat, our big boy cat would LOVE it!
Hmmmm, looks wonderful. Another thing to add to my list of baking challenges :o)
Gorgeous recipe – apple and ginger work so well together. And lovely, lovely Diesel…great name too!
Diesel got his name because his purr sounds like a diesel engine!
They look so delicious and the beautiful photo… surfing! Love the kitty…. Diesel! So tired after a long day baking and surfing!