Looking for a sweet recipe for breakfast, I couldn’t resist to take out from the fridge my sourdough starter, again :) 

I wanted a light, low fat, fluffy and flavoured panbrioche, filled with some of those sad apples still sleeping (almost dying) in the fruit basket. I thought to use the apple also in the dough, to give flavour and sweetness. Fill free to use any kind of fruit you have in the hands, better of course if it is ripe fruit. You just cut in pieces, put in a pan with a spoon of sugar and lemon juice and you’ll have a wonderful natural sweetener. I’m always bit afraid to use huge amount of butter in my recipes, so this time I opted for fat free natural yogurt, but you can experiment with flavoured one (coffee, why not??). The dough will be very soft and if you work by hand, as me, you maybe need some more flour for kneading. 

Sourdough yogurt panbrioche

    • 350gr strong white flour (I used 100gr Manitoba and 250gr 14% protein)

    • 90gr sourdough starter (doubled, ready to use)

    • 100ml yogurt (I used Skyr 0% fat)

    • one egg (room temperature)

    • 120ml apple mousse (made with two apple and one orange, sugar and lemon juice)

    • 65gr agave syrup

    • 30gr unsalted soft butter

    • lemon zest

    • a yolk with a splash of milk for brushing

    • one cooked apple cut in small pieces, for the filling

The evening before. Prepare the dough: in a big bowl put the starter, the yogurt, the egg, the apple mousse, the syrup and the lemon zest. Stir until the starter is completely melted. Add the half of the flour and work with a spoon, until the flour is incorporated. Proceed with the rest of the flour and work, in the bowl, the dough with the top of your fingers. When the dough comes together, but it is still rough and sticky, put it on the work surface, dust with a bit of flour, and work for five minutes, until it is soft and elastic. You maybe need to add some more flour. Now it is the time to incorporate the soft butter: put again the dough in the bowl and place the half of the butter in the middle of the dough. Fold repetitively until the butter is incorporated, and work again as before on the table for few minutes. When the dough is soft and elastic, repeat the same process with the rest of the butter. Cover the dough with a wet towel and let it rest for fifteen minutes. After the rest the dough should be soft, silk and elastic. Fold it again a couple of time, put it back in the mixing bowl, cover and let it proof until the morning after (usually I leave to proof in the oven off).

The morning after the dough should be doubled. Tip into a lightly floured surface and fold it few times to knock out the air. Divide it in six pieces, roll each one in a rectangle, fill with apple cubes, close to form a sausage. Roll the sausage as you prefer, fixing very well the ends. Put your brioches in a cake tin and leave to proof for two or three hours, until doubled. 

Heat the oven to 180°C. Brush the panbrioches with the yolk and bake for about 30 minutes. Serve it nice warm.