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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.
The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
Last 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.
When should you start or finish this recipe?
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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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=10 % | 28 g RDI=11 % | 17 g RDI=24 % | 285 kcal RDI=14 % | 1,195 kJ RDI=14 % |
| Whole recipe | 79 g RDI=122 % | 358 g RDI=135 % | 219 g RDI=300 % | 3,566 kcal RDI=178 % | 14,932 kJ RDI=178 % |
How much will it cost?
For 1 brioche
4.30 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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