Brioche with dulce de leche

Since the time I saw this recipe, I didn’t hesitate for a second to make it. Usually the way to prepare and eat Brioche is totally different. But it was Rachel Khoo who incited me with this stuffed brioche with milk caramel. A treat for any occasion.

Brioche with dulce de leche

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• Total Time: 1 hour
• Yield: 6 1x

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Ingredients

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• 5 teaspoons of butter
• 3 teaspoons of milk
• 1 teaspoon of powdered yeast
• 2 cups of all-purpose flour
• ¼ cup of granulated sugar
• 1 pinch of salt
• 1 egg
• 1 teaspoon of vanilla extract (you may also use imitation vanilla extract if you desire)
• 1 teaspoon of water
• ⅔ cup of milk caramel (dulce de leche)
• 3 small apples, peeled and cut into small squares
• Chopped almonds (optional)

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Instructions

1. Heat the milk and butter until it melts. When milk is lukewarm, add the yeast and dissolve well.
2. In a large bowl mix flour, sugar and salt. Add the milk mixture into the center of the mix. Mix well until the dough is smooth and homogeneous.
3. Wrap the dough in plastic wrap, and refrigerate for at least 4 hours (ideally overnight).
4. Spread the dough in a rectangular shape over the kitchen counter.
5. Place the milk caramel over the dough, extended to cover the whole dough, leaving small edges.
6. Add the chopped apples and almonds.
7. Roll the whole dough (with filling) into a cylinder shape.
8. Cut into 6 equal parts.
9. Place these cuts on a baking tray covered with parchment paper (as shown in the last photo).
10. Let them stand for 2 hours on the tray (before actually baking them).
11. Stir the egg, and brush over each roll with it.
12. Preheat the oven to 325°F (160°C).
13. Bake for 30 to 40 minutes.
14. Once ready, transfer the baked cuts to a cooling rack, for them to cool down.

• Prep Time: 30 mins
• Cook Time: 30 mins