Recipe: Apple Brioche Rolls

ROLL WITH IT: Treat yourself to these delectable apple and ginger brioche rolls.
Allison Pirrie-Mawer
ROLL WITH IT: Treat yourself to these delectable apple and ginger brioche rolls.

I love the combination of ginger and apple and it works really well in these brioche-style rolls.


3 cups high grade flour
2 tsp dried yeast grains
1/2 cup warm milk
50g butter, soft
2 small eggs
3 Tbsp caster sugar
1 apple, cored and grated
2 Tbsp brown sugar
3 tsp ginger powder
2Tbsp sugar and 2Tbsp water for the sugar glaze

1. Preheat oven at 180C and cut 8 squares of baking paper to fit eight muffin tins.

2. Place the flour and caster sugar in a bowl and make a well in the middle.

3. Put the yeast into the well and pour the warm milk over the yeast and leave to dissolve for two minutes. It will start to bubble.

4. Stir the milk into the flour, it will be quite dry at this stage.

5. Add the butter and eggs and bring the ingredients together to form a bread-like dough. If it is too sticky, add a little more flour so you can knead the dough without it sticking to your hands. Knead for 5-8 minutes (the longer you knead it for, the better).

6. Put the dough back in the bowl and cover with a plastic bag to stop dough from drying out. Rest for 10 minutes.

7. While the dough is resting, place the grated apple into a bowl with the brown sugar and ginger and mix together.

8. Roll the dough out to a 12 inch x 8 inch rectangle. with the longer side closest to you. Spread the apple and ginger mix over the dough.

9. Roll the dough up, away from you, into a sausage shape so that once rolled it still measure 12 inches.

10. Slice the dough into eight rings and place each one in the middle of a square of baking paper. Put each one into a muffin tin.

11. Leave the rolls to prove until they have doubled in size, then bake for 25 minutes until golden brown. Remove from the oven and set aside.

12. Put the sugar and water for the glaze in a pan and bring to the boil for one minute. Brush brioche rolls with sugar glaze and its best to eat them warm.

For more of Allison's recipes or to find out more about her cooking classes visit Pease Pudding.