Ah, Fall!

It's getting colder and colder these days ever since I got back from my vacation. (meanwhile LA, where I spent 3 days 2 weeks ago, measures to 110 degrees F.) Apples are on sale now in the markets, which can only mean that fall is rolling in!

Last fall, I took my grandma to the farm to pick her own apples and she loved it! She said she wanted to pick apples every year. I was thinking about it the past weekend but C said it was too cold to run around in the field last Sunday and that I should do it the week after. (Noted on Wednesday: Sunday's forecast is 3 to 10 C, that's worse than last Sunday!)

Thinking about the season too much probably, I have been thinking about apple pies the entire Saturday that I just have to get some apples and start baking. I ended up making apple brioches instead of apple pies, just because I need breakfast the next day and pie is too difficult to eat in the office.

Apple Brioche
Makes 8

Filling
Ingredients
2 small apples
1 tablespoon butterscotch sauce
1 teaspoon lemon juice
rind of 1/2 lemon
a pinch of cinnamon, to taste
1 tablespoon cornstarch

Method
Peel apples with vegetable peeler. Dice into 1/2" pieces. Mix rind, juice and butterscotch to the apples and let sit for 30 to 45 minutes. Drain and reserve the juice. Mix reserved juice with cornstarch.
In a small saucepan, heat apples in medium heat. Add cinnamon and cornstarch mixture and cook until thickens. Let cool completely.

Brioche
Ingredients
A:
64g Bread Flour
64g luke warm milk
6.4g active dry yeast
B:
150g bread flour
4g salt
20g sugar
2 yolk + 1 egg (75g)
lemon rind
a pinch of cinnamon
vanilla
80g butter, room temperature

Method
Dissolve yeast in milk and add to flour. Mix, cover and let sit for 30 minutes.
Place all ingredients of B except butter on top of mixture A and mix on low speed for 2 minutes and medium for 5 minutes.
Add soft butter gradually while the mixer is on low for 4 minutes. Rest for 20 minutes.
Divide dough into 8 equal pieces. Detach a small piece off each for the top and round up.
Take the large piece, flatten and put one eightth of the filling and wrap it up, roll into a sphere and drop it in a greased muffin tin. Make an indent at the top and stick the small ball of dough on top. Brush with egg wash.
Proof dough in muffin tin until it increases 3/4 times.
Bake at 400 F for 20 minutes. Brush with hot butter for a glossy finish.