Bakery Braid with Piloncillo Butter, Roasted Green Apple and Crunchy Sesame

Name: Bakery Braid with Piloncillo Butter, Roasted Green Apple and Crunchy Sesame
Prep time: 95 min
Cook time: 35 min
Total time: 130 min
Yield: 10
Cuisine: Panadería de autor
Ingredients: 4 cups bread flour; 5 tbsp sugar; 1 1/4 tsp salt; 2 1/4 tsp instant dry yeast; 3/4 cup plus 2 tbsp warm whole milk; 1 large egg; 5 tbsp unsalted butter, softened; 6 tbsp unsalted butter, softened; 1/2 cup packed grated piloncillo; 1 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1 1/2 cups diced green apple; 2 tsp lemon juice; 2 tbsp brown sugar; 3 tbsp sesame seeds; 1 large egg; 1 tbsp water; 1 tbsp honey; 2 tsp melted butter

A sweet, aromatic braided pastry made with enriched dough, filled with whipped piloncillo butter, roasted green apple with cinnamon, and finished with a crunchy sesame layer. The result is soft inside, golden outside, with a balance of caramel, fruit, and toasted notes.

95 minPrep

35 minCook

130 minTotal

10Servings

Vegetarian

Ingredients

Adjust servings

500 g bread flour (for the dough)
60 g sugar (for the dough)
8 g salt (for the dough)
7 g instant dry yeast (for the dough)
220 ml warm whole milk (a unos 100°F/38°C)
1 50 g egg (for the dough)
70 g unsalted butter, softened (for the dough)
90 g unsalted butter, softened (for the relleno)
80 g grated piloncillo (for the relleno)
4 g ground cinnamon (divided entre relleno and manzana)
5 ml vanilla extract (for the relleno)
220 g green apple (pelada and diced small)
10 ml lemon juice (for the manzana)
25 g brown sugar (for the manzana)
35 g sesame seeds (lightly tostado)
1 50 g egg (for brush)
15 ml water (for brush)
20 g honey (for the glaseado final)
10 g melted butter (for the glaseado final)

Nutrition facts

per serving

358 kcal

Calories

7.2 g

Protein

49.5 g

Carbs

15.1 g

Fat

2.3 g

Fiber

47.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSesame

Instructions

1
1. Preheat the oven to 400°F / 200°C to roast the apple. Toss the diced green apple with lemon juice, brown sugar, and half of the ground cinnamon. Spread on a baking tray and bake for 12 to 15 minutes at 400°F / 200°C, until tender but not falling apart. Let cool completely.
2
2. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast. Add the warm milk and 1 egg. Knead for 8 to 10 minutes until a uniform dough forms. Add the 70 g softened butter gradually and continue kneading for 8 more minutes, until the dough is smooth, elastic, and slightly glossy.
3
3. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 60 to 70 minutes in a warm room spot, until nearly doubled in size.
4
4. While the dough rises, make the filling by beating the 90 g softened butter with the grated piloncillo, vanilla, and the remaining cinnamon until smooth and spreadable. Set aside.
5
5. Lightly toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove and let cool.
6
6. Once the dough has risen, gently deflate it and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches. Spread the piloncillo butter evenly over the surface and scatter the cooled roasted apple on top.
7
7. Roll the dough up from the long side into a firm log. Using a sharp knife, cut the log lengthwise to expose the layers. Braid the two strands with the cut sides facing up and pinch the ends together to form a long braid. Transfer it to a parchment-lined baking tray.
8
8. Lower the oven temperature to 350°F / 180°C. Cover the braid and let it rest for 20 minutes. Whisk the remaining egg with the water and brush over the entire surface. Sprinkle the toasted sesame seeds evenly on top.
9
9. Bake the braid for 28 to 32 minutes at 350°F / 180°C, until deeply golden and cooked through in the center. If it browns too quickly, tent loosely with foil during the last 10 minutes.
10
10. Stir the honey with the melted butter and brush the hot braid as soon as it comes out of the oven for shine and a soft finish. Let cool for at least 15 minutes before slicing and serving.

Chef tips

For a cleaner braid shape, chill the rolled log for 10 minutes before slicing it lengthwise. The apple should be fully cool and not overly juicy so the filling does not make the dough soggy.

Substitutions

You can replace piloncillo with dark brown sugar in the same amount. Green apple can be swapped for firm pear, and the final honey glaze can be replaced with maple syrup for a different finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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