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1
In a bowl, mix the yeast with milk.
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2
Pour the flour, salt, and yeast in food processor bowl, knead with dough hook.
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3
When the liquid is absorbed, add softened butter cut into dices.
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4
Continue to knead to obtain a homogeneous paste.
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5
Cover the food processor bowl with a cloth and let rise for 1 hour.
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6
Preheat oven to 180 degrees Celsius.
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7
Peel the apples, cut into small cubes, heat a frying pan with butter, fry the potato chunks for 5 minutes, add sugar, and cook for another 3 to 4 minutes. Cool.
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8
Punch the gas out of the dough and divide in 2 pieces. Form 9 balls of equal weight from both pieces of dough.
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9
Cover the dough balls and let them rest for 15 minutes.
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10
On a lightly floured surface, roll out a ball of dough into a 10 centimeter circle.
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11
Using a knife, starting at the edge, make a 4 centimeter incision, from edge to center, on each side of the circle. This way you have 4 parts dough, but they are still connected in the middle.
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12
In the middle of each circle, place biscuit crumbs, and 1 tablespoon of filling.
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13
Take a portion of the dough and wrap the stuffing. Take the opposite piece of dough and cover the first wrap. Do the same with the last 2 pieces.
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14
Repeat the operation with the remaining 17 balls of dough.
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15
Space on a baking tray lined with parchment paper. Cover with a dishcloth and let rise for 1 hour.
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16
Brush the brioches with beaten egg. Bake for 20 minutes.
