Rolled chestnut and apple brioche


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.
49 K 4.2/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: September 12th 2018
For 1 brioche, you will need:

Change these quantities to make:
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?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Rolled chestnut and apple brioche

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.
Rolled chestnut and apple brioche
Knead for 15 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 2 min.
Rolled chestnut and apple brioche
Add 125 g butter and 20 g caster sugar.

Stage 4 - 1 hour
Rolled chestnut and apple brioche
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
Rolled chestnut and apple brioche
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.
Rolled chestnut and apple brioche

Prepare the butterscotch apples

Peel 2 apples, and cut small (dice, ideally).

Stage 7 - 3 min.
Rolled chestnut and apple brioche
Melt 30 g Clarified butter in a frying pan on high heat, then add 50 g brown sugar.

Stage 8 - 6 min.
Rolled chestnut and apple brioche
When the sugar begins to caramelize, add the apples all at once and sauté until well cooked and caramelized.

Stage 9 - 3 min.
Rolled chestnut and apple brioche

Roll the brioche

Take the brioche dough out of the fridge and dust with flour.

Stage 10 - 5 min.
Rolled chestnut and apple brioche
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
Rolled chestnut and apple brioche
Lay apple pieces in a row at the near end of the strip...

Stage 12
Rolled chestnut and apple brioche
...and start rolling up, adding more rows of apples as you go.

Stage 13 - 7 min.
Rolled chestnut and apple brioche
Finish by turning the "seam" to underneath.

Trim the roll if necessary to fit your tin.

Stage 14 - 1 hour 30 min.
Rolled chestnut and apple brioche
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.
Rolled chestnut and apple brioche
After resting, glaze the brioche again.

Preheat the oven to 360°F (180°C).

Stage 16 - 1 min.
Rolled chestnut and apple brioche
If you wish, you can snip the top of the brioche with scisors to help it rise in the oven.

Stage 17 - 30 min.
Rolled chestnut and apple brioche
Bake for about 30 minutes.

Stage 18
Rolled chestnut and apple brioche
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %360 RDI=30 %220 RDI=30 %3,570 RDI=180 %14,930 RDI: 180 %
Per 100 g6 RDI=2 %30 RDI=3 %20 RDI=3 %290 RDI=10 %1,200 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, leaven, Egg, Milk
How much will it cost?
  • For 1 brioche : 4.30 €

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)
Other recipes you may also like
Cauliflower and chickpea purée
Cauliflower and chickpea purée
Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.
January 27th 202137 K 45 min.
Spinach and Comté Loaf
Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.
April 17th 2016102 K4.3 1 hour 15 min.
Pea and avocado salad
Pea and avocado salad
This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.
July 5th 202037 K 30 min.
Four quarters (adding fruit)
Four quarters (adding fruit)
To improve a "four quarters" cake.
February 21th 2011170 K4.5 35 min.
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11th 2011253 K 15 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted 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 27th 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 27th 2017 at 03:36 n° 1
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page