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Name: Rolled chestnut and apple brioche
Prep time: 15 h 13 min
Cook time: 39 min
Total time: 15 h 52 min
Yield: 1 brioche
Cuisine: french
Ingredients: 200 g flour; 50 g chestnut flour; 10 g Vanilla sugar; 20 g caster sugar; 5 g fine (or table) salt; 10 g yeast; 50 g Soured dough; 370 g egg; 125 g butter; 2 apples; 30 g Clarified butter; 50 g brown sugar; 20 g beaten egg

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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.

10,899 2 4.3/5

Last modified on: September 12^th 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 Soured dough (optional)
8 : 370 g egg
9 : 125 g butter
10 : 2 apples
11 : 30 g Clarified butter
12 : 50 g brown sugar
13 : 20 g beaten egg
Total weight: 1,300 grams

Change for: 1 brioche 2 brioches 3 brioches

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

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

Preservation: Several days, preferably in a cloth bag.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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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 Soured dough (if possible) and 370 g egg.	3 min.
2	Knead for 15 minutes. Note: For the best way to knead, see: A few tips for effective kneading at home.	15 min.
3	Add 125 g butter and 20 g caster sugar.	2 min.
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.	1 hour
5	After resting, press down on the dough (to expel gas), gather into a ball again, then wrap in plastic film and refrigerate overnight.	12 hours
6	Prepare the butterscotch apples Peel 2 apples, and cut small (dice, ideally).	5 min.
7	Melt 30 g Clarified butter in a frying pan on high heat, then add 50 g brown sugar.	3 min.
8	When the sugar begins to caramelize, add the apples all at once and sauté until well cooked and caramelized.	6 min.
9	Roll the brioche Take the brioche dough out of the fridge and dust with flour.	3 min.
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.	5 min.
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.	7 min.
14	Sit the roll in the tin or mould and glaze. Leave in a warm place to rest for 1 hour 30 minutes.	1 hour 30 min.
15	After resting, glaze the brioche again. Preheat the oven to 360°F (180°C).	2 min.
16	If you wish, you can snip the top of the brioche with scisors to help it rise in the oven.	1 min.
17	Bake for about 30 minutes.	30 min.
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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
3286	81 gr	314 gr	190 gr
164 %	31 %	30 %	29 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
253	6 gr	24 gr	15 gr
13 %	2 %	2 %	2 %

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

How much will it cost?

For 1 brioche : 4.31 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Quiche Bretonne, Koulibiak in pie dish, "Oeufs rabattus" with leeks, Filo leeks and cheese tart, ... [All]
	Flour: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Sauce Normande (for fish), Lumberjack turnovers, Natural leaven, Creamy plum and pear clafoutis, ... [All]
	Butter: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Chocolate mousse, Rich hazelnut buttercream, "Buttonhole" quail eggs, Seafood feuillantines, ... [All]
	Brown sugar: You can check-out other recipes which use it, like for example: Cramique, Chocolate cereal bars, Flaky brownie brioche, Caribbean upside-down cake, Cookies, ... [All]

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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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