Japanese Cotton Cheesecake

 SPONGY BRIOCHE STUFFED WITH APPLE

 INGREDIENTS:

 For the mass:

•  200 ml of warm milk
•  300 g bread flour
•  200 g cake flour
•  1 egg
•  80 g seed oil
•  grated lemon zest
•  100g of sugar
•  1 pup fresh brewer's yeast
•  1 vanillin
•  Half a teaspoon of salt

 For the filling:

•  2 or 3 apples
•  Cinnamon
•  1 spoon of sugar
•  1 tablespoon lemon juice
•  1 tablespoon apricot jam

 For decoration:

•  1 egg yolk + a little milk
•  sugar grains

 METHOD:

 1. Dissolve yeast in slightly warm milk.

 2. Add sugar, oil, egg, vanilla, and lemon zest.

 3. Then add both flours a little at a time.

 4. Finally, add salt.

 5. Knead until you get a smooth and uniform block.

 6. Place in a bowl, cover and let sit for 2-3 hours.

 7. Peel and dice the apples.

 8. Place them in a saucepan with cinnamon, sugar and lemon juice.

 9. Cook on the stove until softened.  Then add jam.

 10. Roll out the dough on a floured work surface, then divide it into two equal parts.

 11. Fill both with the apple mixture and close.

 12. Now place the two loaves in a round mold with greaseproof paper on the bottom and shape the twist.

 13. Cover and let rise again for an hour.

 14. Brush the surface with a little beaten egg yolk and milk, then decorate with grains of sugar.

 15. Bake at 180° for 40 minutes.

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