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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.

40K 2 18 4.2

Last modified on: September 12^th 2018

Keywords for this recipe:

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

Change these quantities to make: 1 brioche 2 brioches 3 brioches

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 hours 43 min.	2 hours 30 min.	39 min.	15 hours 52 min.

At what time:

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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.

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.

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.

Stage 14 - 1 hour 30 min.

Sit the roll in the tin or mould and glaze.

Leave in a warm place to rest for 1 hour 30 minutes.

Stage 15 - 2 min.

After resting, glaze the brioche again.

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.

Keeping

Several days, preferably in a cloth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,174 Kcal or 13,289 Kj	78 gr	318 gr	180 gr
159 %	30 %	30 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
254 Kcal or 1,063 Kj	6 gr	25 gr	14 gr
13 %	2 %	2 %	2 %

Per brioche
Energetic value	Proteins	Carbohydrates	Fats
3,174 Kcal or 13,289 Kj	78 gr	318 gr	180 gr
159 %	30 %	30 %	27 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Sourdough, Egg, Milk

How much will it cost?

For 1 brioche : 4.25 €

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: You can get more informations, or check-out other recipes which use it, for example: Cramique, Moist Lemon Cake, New tiramisu, Vegetable clafoutis, Chocolate cake, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Hollandaise sauce, Fruit crumble, Fish in a sesame crust, Brownies, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Leek and broccoli "à la flamande", Chocolate and matcha tea biscuits, Apple custard tart, Leek and tuna loaf, Sandwich bread, ... All
	Brown sugar: You can check-out other recipes which use it, like for example: Little lemon biscuits, Brownies, Flaky brownie brioche, Smart plum tart, Traditional nutty choc-chip cookies, ... All

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Your 2 comments or questions on this recipe

Sorry, it's a story of translation, I'm not good enough in English (not at all) to make the difference between caramel and butterscotch, who are all translated in french as "caramel".
Posted by jh february 27^th 2017 at 08:33 (n° 2)
Why would you say that the apples are butterscotch when they're in fact just caramel? I was dissapointed when i read that there was no butterscotch involved.
Posted by Natasha february 27^th 2017 at 03:36 (n° 1)

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