Pomme cannelle

Pomme cannelle in Martinique is a fruit (pomme cannelle is the local name of custard apple or sweetsop) but also a Martinican pastry. Moreover, it owes its name to its shape looking like the fruit. The commonalities end there because the taste is nothing like it. It is a kind of brioche that can accompany communion chocolate or hot chocolate for breakfast. You will see that the recipe and the ingredients are very close to butter bread.


For 8 pommes cannelle:

  • 600 gr of flour
  • 100 gr of soft butter
  • 1 egg + 1 egg yolk
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 15 cl of lukewarm milk
  • 10 cl of water
  • 1 sachet of dehydrated baker's yeast
  1. In a bowl, mix the lukewarm water and milk, the sugar and the yeast, then let soak for about ten minutes so that the yeast is well impregnated.
  2. In another container, mix the butter, flour and salt to obtain a powder.
  3. Combine the two mixes and knead for about ten minutes until you get a compact dough that does not stick to your fingers.
  4. Wrap in a damp cloth and let the dough rise in a warm corner (around 35°C) for 1h30.
  5. When your dough has risen, knead it again.
  6. Divide it into 8 pieces of similar size.
  7. For your gilding, mix an egg yolk and a little milk.
  8. Roll the dough like a stick of chalk but thicker and try to wait for the total size of about 40 cm.
  9. Do the same for the 8 pieces.
  10. Create a tower by wrapping it around itself in a circular fashion.
  11. Place your turns on baking paper on the oven tray.
  12. With the help of a brush, apply the gilding on the dough lightly on the 8 rolled pieces of pasta.
  13. With the help of a pair of scissors score the dough every 1½ cm.
  14. Preheat your oven to 180°C (Thermostat 6).
  15. Once preheated, bake your pomme cannelles for about half an hour.
  16. Once golden, your pomme cannelles are ready to be removed from the oven.
  17. Let cool before tasting ;-)