Apple Brioche Swirls - Breakfast Club October

I'm hosting Breakfast Club for lovely Helen this month and did ponder for a while what to bake/make. I asked my 3 daughters and they all shouted in unison "Brioche!". Now I do like Brioche but it is a right faff to make and most recipes take an age and require overnight chilling of the dough in the fridge. My humblest apologies but I cannot bear all that waiting and fuss so I created a speedier version, still rich and buttery but no chilling overnight. I also decided to make swirls rather than a large loaf or small plain broiche as I needed to use up some apples from one of our trees in the back garden. 

Without further ado the theme for Breakfast Club this month is FRUIT.  

Dried or fresh fruit, cooked or not, link up your breakfast recipes using fruit.  Whether it be a delicious compote and porridge, fresh fruit salad with spiced syrup, homemade jam with toast, pancakes with lemon juice and sugar or a spicy fruit loaf - I want to see your delicious fruit based breakfast creations!

Here's my breakfast/brunch recipe that went down very well in both our house and our neighbours.

Apple and Cinnamon Brioche Swirls

450g strong white bread flour

50g caster sugar

1/4 tsp salt

100g unsalted butter,diced

90 ml warm water

7g sachet active yeast

1 tsp vanilla bean paste

2 medium free-range eggs

Filling:

25g butter, melted

50g caster sugar

1 or 2 tsp ground cinnamon

2 eating apples, peeled and finely diced

Put the flour, sugar and salt into a large mixing bowl, rub in the butter until the mixture resembles fine breadcrumbs.  Make a well in the centre.

Add the yeast to the water then whisk in the eggs and vanilla bean paste.  Pour this mixture into the flour and mix until a rough dough forms.

Turn the dough out onto a lightly floured work surface. Knead the dough for 10 – 15 minutes by hand, or knead for 7 – 10 minutes in a stand mixer with a dough hook, until it becomes soft and elastic.

Put the kneaded dough into a lightly greased bowl, cover the bowl with cling film then leave dough to prove until doubled in size. 

Once risen, remove the dough from the bowl and knock it back to its original size.  Roll out to a rectangle around 30 cm/12 inches long.  Put the sugar and cinnamon in a jar, put the lid in then shake to combine.  Spread the melted butter over the dough then sprinkle over the sugar and cinnamon mixture followed by the diced apple.  Take the longest edge facing you and roll it up into a log like a Swiss roll.

Cut the roll into 12 equal slices.  Place the slices into the buttered holes of a muffin tin or use paper liners.  Loosely cover with greased cling film and leave to prove for half hour to allow the swirls to rise a little.  Whilst the swirls are rising, preheat your oven to 180C/Gas Mark 4.

Remove the cling film then bake the swirls for about 15 minutes until golden brown and cooked through.  Leave the swirls in the tin until cool enough to handle then transfer them to a wire rack to cool completely or if you can’t wait until cool enough to eat without burning you.

Now it's your turn!

To take part, simply make a breakfast using fruit, blog it then link up using the linky below.

Mention Breakfast Club in your post and use the logo.

Link to the this posts and Helen’s Breakfast Club page.

You are welcome to send in old recipes, but please add the information above and republish.

Entries can be sent to other events, but please respect their rules.

If you tweet please tweet using #blogbreakfastclub.

Please respect the copyright of others when posting/linking up recipes.

By entering you are allowing the hosting blog Utterly Scrummy Food for Families, and challenge creators blog Fuss Free Flavours, to post your image and pin to Pinterest.

The closing date for this month is 30th October 2013.

If you do not have a blog send a photo and details to the me via email.

All breakfasts clubs are also blog hops, so please grab the code and add to your page!