Rolled chestnut and apple brioche

A recipe from cooking-ez.com

For 1 brioche, you will need:

• 1 200 g flour
• 2 50 g chestnut flour
• 3 10 g vanilla sugar
• 4 20 g caster sugar
• 5 5 g fine (or table) salt
• 6 10 g yeast
• 7 50 g fermented viennoiserie dough (optional)
• 8 370 g egg  ( How to... )
• 9 125 g butter
• 10 2 apples
• 11 30 g clarified butter
• 12 50 g brown sugar
• 13 20 g beaten egg
• Total weight: 1,250 grams

Times:

Preparation	Resting	Cooking	Start to finish
12 hours 45 min.	2 hours 30 min.	40 min.	15 hours 55 min.

Step by step recipe

• 1:

  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.
• 2: Knead for 15 minutes.
  Note: For the best way to knead, see: A few tips for effective kneading at home.
• 3: Add 125 g butter and 20 g caster sugar.
• 4: Continue kneading until the butter is fully mixed in.
  Gather the dough into a ball, wrap in plastic film and leave to rest for 1 hour at room temperature.
• 5: After resting, press down on the dough (to expel gas), gather into a ball again, then wrap in plastic film and refrigerate overnight.
• 6:

  Prepare the butterscotch apples

  Peel 2 apples, and cut small (dice, ideally).
• 7: Melt 30 g clarified butter in a frying pan on high heat, then add 50 g brown sugar.
• 8: When the sugar begins to caramelize, add the apples all at once and sauté until well cooked and caramelized.
• 9:

  Roll the brioche

  Take the brioche dough out of the fridge and dust with flour.
• 10: Roll out into a strip the same width as the length of your loaf tin or mould, and about 60 cm (2 ft) long.
• 11: Lay apple pieces in a row at the near end of the strip...
• 12: ...and start rolling up, adding more rows of apples as you go.
• 13: Finish by turning the "seam" to underneath.
  Trim the roll if necessary to fit your tin.
• 14: Sit the roll in the tin or mould and glaze.
  Leave in a warm place to rest for 1 hour 30 minutes.
• 15: After resting, glaze the brioche again.
  Preheat the oven to 360°F (180°C).
• 16: If you wish, you can snip the top of the brioche with scisors to help it rise in the oven.
• 17: Bake for about 30 minutes.
• 18: Leave to cool on a wire rack.

Remarks

The proportion of chestnut flour may appear small, but this is necessary: any more and the brioche will not rise properly.
It is important at step 8 to cook the apples well, otherwise, when rolled into the dough, they will give off steam during baking and create unsightly holes in the brioche.

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