• 3 hours
  • Low

Buns with custard and apples

For the dough
150 g of Type 0 Manitoba flour
150 g of Type 00 common wheat flour
60 ml of milk
90 ml of water
One egg
60 g of sugar
30 g of seed oil
3 g of salt
7 g of fresh brewer's yeast

For the custard
250 ml of milk
2 yolks
40 g of sugar
Peel of one lemon

For the apple rosettes
3 red apples
One tablespoon of sugar
Juice of one lemon

For polish
50 g of sugar
40 ml of water

After dissolving the brewer's yeast, milk, sugar and egg in the bowl of a planetary mixer, gradually add the flour mix and water and knead with the dough hook provided.
Then add the salt and oil as well and continue to knead your dough for about 10 minutes, until it is smooth and well set. Then form it into a ball and place it in a bowl away from possible drafts (in the oven turned off but with the light on, for example). Let rise until doubled in size. Meanwhile, prepare the custard: in a large bowl pour the egg yolks and sugar and stir vigorously with a whisk to make a smooth mixture. Slowly add the sifted starch as well and continue to work the ingredients together. After grating the zest of one lemon (be careful not to take the white part), add it to a small saucepan along with the milk, and bring it to a boil. At this point, remove the milk from the heat and pour it slowly over the mixture, continuing to stir so that no lumps form. Then transfer the cream back to the heat and continue stirring until it is thick and smooth. After removing the lemon peels, pour your cream into a bowl and let it cool for a while. To prevent the appearance of "patina" on the surface of the cream, cover the bowl with plastic wrap while it is still warm. While the cream cools, prepare the apple rosettes: with the help of a mandoline, cut the apples into thin slices, then plunge them into a saucepan along with the sugar and lemon juice. Cover everything with water and cook for a few minutes, then turn off the heat and drain. Arrange 5/6 apple slices on a work surface, slightly overlapping each other. Then roll them on themselves to form small rosettes. After the rising time has elapsed, take the dough again and divide it into 6 pieces of 20 g and 12 pieces of 40 g, then form small balls using the “dough rounding” technique and let them rest for ten minutes, covered with plastic wrap. With the remaining 12 balls of dough, form strings about 15-28 cm long. Braid two cords at a time by wrapping them around each other and then place them around the six dough discs, then fill the center of each brioche with custard and let rise until almost doubled in size. Lay the apple rosettes on top of the cream and bake for about 40 minutes in a static oven set at 180°C. While the brioches are baking, prepare a sugar-water solution to polish your treats: fill a small saucepan with 40 ml of water and 50 g of sugar and bring to a boil, then turn off the heat and let cool. Take your brioche out of the oven, brush them with sugar and serve them still warm.

In collaboration with Deliziosa Virtù

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