apple heart brioche Italy Recipe

First, dissolve sugar and yeast in milk.

Put the flour in a bowl, add the oil and milk, and also add the eggs, lemon zest and salt.
Knead for at least 10 minutes until you get a smooth and elastic dough.

Cover the bowl with a clean dish towel and let rise in a warm place for about 2 hours or until doubled in size.

Peel the apples, wash them, cut them into small cubes, mix them with butter, lemon juice, sugar and cinnamon and cook over low heat for about 15 minutes.
When it becomes soft, turn off the power and let it cool.

Soak raisins in boiling water for at least 10 minutes. Drain water and squeeze gently before use.

Divide the dough into approximately 40g pieces.

Take out one piece of dough at a time, flatten it with your hands, place a small amount of filling (apple and raisin) in the center, close the dough over the filling and seal tightly.
Place the pan lid down in a lightly oiled muffin tin and let rise until doubled in size. It will take about 1 hour.

Fold the cinnamon lengthwise.

Insert a piece of cinnamon in the center instead of the stem and bake in a static oven preheated to 170℃ for about 15 minutes.

Once your apple heart brioche is done, at least let it cool, then garnish with fresh mint leaves and serve.