Warm the whole milk until lukewarm, then whisk in the baker's yeast and granulated sugar.

Let the yeast mixture rest for 10 minutes, until lightly foamy.

Whisk the egg, melted unsalted butter, and vanilla extract into the yeast mixture.

Add the wheat flour gradually and stir until a shaggy dough forms.

Knead the dough for 8 minutes, then cover it and let it rise for 60 minutes.

Peel and dice the apples into small pieces.

Melt the granulated sugar for caramel in a saucepan over medium heat, without stirring, until amber.

Stir the unsalted butter for caramel into the caramel, then carefully add the heavy cream.

Add the diced apple to the caramel and cook for 5 minutes, then let the filling cool.

Roll the risen dough into a rectangle, then spread the cooled caramelized apple filling over it.

Roll up the filled dough and place it seam-side down on the parchment-lined baking tray.

Bake at 180°C / 350°F for 13 to 15 minutes, until golden brown.

Cool the stuffed brioche for 15 minutes before slicing and serving.