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Apple has to be the most commonly used ingredient in bakery today. Why? Because it provides flavour, moisture, texture, and best of all it has to be one of the least expensive ingredients currently in the market.
Yield approx 4 × 400 grams or 16 × 100 grams
This recipe contains brioche dough but a bun or a panettone type base could be substituted.
Bread Flour - 700 grams
Bun Concentrate - 105 grams
Fresh eggs - 155 grams
Instant Dried Yeast - 20 grams
Milk - 450 grams
Butter - 210 grams
Egg wash
Egg - 50 grams
Milk - 20 grams
Cinnamon - 5 grams 
Method
- Mix flour, concentrate, yeast together, add egg then chilled milk, and mix dough 2 minutes low speed, 8 minutes medium speed until fully developed
- Add in small quantities softened butter, mix on low speed until all incorporated. Watch that dough is not over mixed or it will become greasy due to heating of the dough
- Leave to rest 10 minutes; scale at 400 grams or for individual pieces 100 grams. For 400 gram piece roll out to the width of the tray
- Wash with cinnamon egg wash, prove to full proof
Crumble Topping
Sugar - 150 grams
Flour - 150 grams
Cinnamon - 15 grams
Butter - 225 grams
Method
- Rub dry ingredients together
- Rub butter through above until a lumpy mixture is formed
Topping
Cut Apple - 800 grams
Frozen thawed blackberries - 400 grams
Flaked Almonds - 100 grams
Assembly of topping
Re-egg-wash dough
Spread apple and blackberries evenly over dough
Top with crumble topping, then flaked almonds
Then lightly sprinkle cinnamon sugar
Apple Blackberry Bread
Bake at 200°C for approx 15–20 minutes
Place on wire rack to cool, can serve warm or room temperature
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