Rolled chestnut and apple brioche
This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour.
The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
15 hours 55 min.
Easy
4.25 €
1 brioche
13 IngredientsLast modified on: September 12th 2018
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 for this recipe
Preparation: 12 hours 45 min.
Resting: 2 hours 30 min.
Cooking: 40 min.
All in all: 15 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 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.Stage 2 - ⌛ 15 min.
Knead for 15 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 3 - ⌛ 2 min.
Add 125 g butter and 20 g caster sugar.
Stage 4 - ⌛ 1 hour
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.
Gather the dough into a ball, wrap in plastic film and leave to rest for 1 hour at room temperature.
Stage 5 - ⌛ 12 hours
After resting, press down on the dough (to expel gas), gather into a ball again, then wrap in plastic film and refrigerate overnight.
Stage 6 - ⌛ 5 min.
Prepare the butterscotch apples
Peel 2 apples, and cut small (dice, ideally).Stage 7 - ⌛ 3 min.
Melt 30 g clarified butter in a frying pan on high heat, then add 50 g brown sugar.
Stage 8 - ⌛ 6 min.
When the sugar begins to caramelize, add the apples all at once and sauté until well cooked and caramelized.
Stage 9 - ⌛ 3 min.
Roll the brioche
Take the brioche dough out of the fridge and dust with flour.Stage 10 - ⌛ 5 min.
Roll out into a strip the same width as the length of your loaf tin or mould, and about 60 cm (2 ft) long.
Stage 11
Lay apple pieces in a row at the near end of the strip...
Stage 12
...and start rolling up, adding more rows of apples as you go.
Stage 13 - ⌛ 7 min.
Finish by turning the "seam" to underneath.
Trim the roll if necessary to fit your tin.
Trim the roll if necessary to fit your tin.
Stage 14 - ⌛ 1 hour 30 min.
Stage 15 - ⌛ 2 min.
After resting, glaze the brioche again.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 16 - ⌛ 1 min.
If you wish, you can snip the top of the brioche with scisors to help it rise in the oven.
Stage 17 - ⌛ 30 min.
Bake for about 30 minutes.
Stage 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.
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.
Keeping: Several days, preferably in a cloth bag.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 brioche : 4.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Egg
Like these other recipes: Soft Croque-monsieur with 3 cheeses, Apple Batter Puddings, Potimarron and Parmesan tart, Corsican tarts, Sweet pastry, ... See them all 251
Flour
Like these other recipes: Corsican tarts, Pink Reims biscuits, Caramelized apple and walnut cake, French onion soup, Vegetable clafoutis, ... See them all 212
Butter
Like these other recipes: Chicken breasts in a potato crust, Doughnuts, Moist Lemon Cake, Norwegian tartines, Cheese Soufflé, ... See them all 495
Chestnut flour
Like these other recipes: Clementines and chestnuts entremet, Chestnut cake, Cookies of the Camisards, Chestnut and hazelnut biscuits, Corsican tarts, ... See them all 5
Other recipes you may also like
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017356 K4.1 3 hours 9 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.47 M 14.8 1 hour 15 min.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest. February 21th 2011290 K4.1 1 hour 20 min.
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven. February 21th 2011319 K5 1 hour 55 min.
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste. February 21th 2011263 K 14 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe