Rolled chestnut and apple brioche (Slideshow version)

Rolled chestnut and apple brioche : Photo of step #26

Stage 1/18 : 3 min.

Prepare the chestnut brioche dough

Put into a food-mixer bowl: 200 g flour, 50 g chestnut flour (sieved), 10 g Vanilla sugar, 5 g fine (or table) salt, 10 g yeast, 50 g fermented viennoiserie dough (if possible) and 370 g egg.

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