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 soured dough viennoise (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

Nutritional information

How much will it cost?

• For 1 brioche : 4.35 €

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Your 2 comments or questions on this recipe

• 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)
• 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)

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