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
- 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.
- In another container, mix the butter, flour and salt to obtain a powder.
- Combine the two mixes and knead for about ten minutes until you get a compact dough that does not stick to your fingers.
- Wrap in a damp cloth and let the dough rise in a warm corner (around 35°C) for 1h30.
- When your dough has risen, knead it again.
- Divide it into 8 pieces of similar size.
- For your gilding, mix an egg yolk and a little milk.
- Roll the dough like a stick of chalk but thicker and try to wait for the total size of about 40 cm.
- Do the same for the 8 pieces.
- Create a tower by wrapping it around itself in a circular fashion.
- Place your turns on baking paper on the oven tray.
- With the help of a brush, apply the gilding on the dough lightly on the 8 rolled pieces of pasta.
- With the help of a pair of scissors score the dough every 1½ cm.
- Preheat your oven to 180°C (Thermostat 6).
- Once preheated, bake your pomme cannelles for about half an hour.
- Once golden, your pomme cannelles are ready to be removed from the oven.
- Let cool before tasting ;-)