|Preparation||Resting||Cooking||Start to finish|
|12 hours 43 min.||2 hours 30 min.||39 min.||15 hours 52 min.|
Prepare the chestnut brioche doughPut 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.
|2||Knead for 15 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|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.
|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|
Prepare the butterscotch applesPeel 2 apples, and cut small (dice, ideally).
|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.|
Roll the briocheTake the brioche dough out of the fridge and dust with flour.
|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.
|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).
|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.|
For 1 brioche : 4.31 €
|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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