Ingredients
- 370 g Manitoba flour plus a little
- 180 g sugar
- 100 g butter at room temperature
- 50 g milk at room temperature
- 10 g fresh brewer's yeast
- three yolks
- a small egg
- a Renetta or Golden apple
- salt
- cinnamon powder
For the recipe for the brioche in a box, beat the egg with the 3 yolks. Mix the milk with 60 g of water at room temperature: if you use a liquid that is too cold, the yeast will have a harder time acting. Collect the flour, 60 g of sugar and the crumbled yeast in a bowl or mixer. Mix the ingredients, then gradually incorporate the milk mixed with the water, the beaten eggs, then 60 g of butter, finally 8 g of salt and continue to work for 5 ', until you get an elastic brioche dough that will detach from the walls.
Transfer it to a pastry board, stretch it as if to prepare a loaf, then fold it back on itself a couple of times and put it back in the floured bowl: let it rise at room temperature for about 2 hours. Line a loaf or plum cake mold (30 × 8 cm, h 8 cm) with baking paper. Peel the apple and cut it into cubes. Roll out the brioche dough on the floured pastry board to a thickness of about 2 mm, then trim it to obtain a rectangle of 50 × 30 cm; brush it with 40 g of lightly melted butter, then sprinkle with 100 g of sugar, 1 tablespoon of cinnamon and the diced apple, keeping a handful aside.
Cut the rectangle on the short side so as to obtain 6 equal strips of pasta: overlap them one on top of the other, as is done with lasagna, being careful not to drop the apples and turn the last strip over the previous ones so that apples stay inside (don't worry if some ingredients fall off the sides). Divide the prepared "lasagna" into 6 smaller rectangles, equal to each other. Arrange the rectangles of pasta in the mold in succession (which visually will still resemble small lasagna), placing them on the side, so that the layers inside are visible.
Sprinkle the surface of the cake with the remaining sugar and the apples kept aside, recovering even those fallen during the composition. Cover the mold with a damp cloth and let it rise at room temperature for another 2 hours. Bake at 180 ° C for about 40 ', then take out of the oven, let it cool, then turn out the cake and enjoy by separating the various layers of dough with your hands.
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