Whole Wheat Banana and Apple Juice Brioche

Preparation

1. STEP 1 OF 19

   Dissolve the yeast in apple juice at room temperature.

2. STEP 2 OF 19

   Slice the banana, sprinkle with two tablespoons of lemon juice, and mash with a fork.

3. STEP 3 OF 19

   Combine the apple juice with the yeast and mix.

4. STEP 4 OF 19

   Pour the mixture into the bowl of the stand mixer and add the egg with the sugar.

5. STEP 5 OF 19

   Mix well to incorporate all the ingredients.

6. STEP 6 OF 19

   Gradually add the flours, ensuring each addition is well incorporated. Finally, add the butter and salt.

7. STEP 7 OF 19

   Mix until the dough is smooth and elastic.

8. STEP 8 OF 19

   If it becomes a bit sticky, let it rest with a dusting of flour on top and bottom, covered with a cloth for 10/15 minutes.

9. STEP 9 OF 19

   Then make some folds to make it workable.

10. STEP 10 OF 19

    Turn the dough onto the work surface and roll it into a small rectangle.

11. STEP 11 OF 19

    Fill with the dried fruit chopped with a knife.

12. STEP 12 OF 19

    Fold like a book to form a ball.

13. STEP 13 OF 19

    Transfer to a glass bowl greased with a thin layer of oil and cover with a lid.

14. STEP 14 OF 19

    Let rise until doubled in size in an oven turned off with the light on.

15. STEP 15 OF 19

    After the time has passed, deflate the dough and roll it out with a rolling pin into a fairly thin rectangle with one side the same size as the loaf pan.

16. STEP 16 OF 19

    Roll it up and place it in the pan lightly greased with oil. Let it double again.

17. STEP 17 OF 19

    Finally, bake in a preheated oven at 180 degrees for 30 minutes.

18. STEP 18 OF 19

    In the first 15 minutes, cover the surface with a sheet of aluminum foil to prevent it from darkening too much during baking.

19. STEP 19 OF 19

    Once cooked, let the brioche cool and to maintain its softness, cover it with a cloth or store it in a food bag.

General Information

Analysis

Macronutrients (100 gr)