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
Keywords for this recipe:ViennoiserieApplesChestnutsRolledBakeryFor 1 brioche, you will need:
- 0
200 g flour - 1
50 g chestnut flour - 2
10 g Vanilla sugar - 3
20 g caster sugar - 4
5 g fine (or table) salt - 5
10 g yeast - 6
50 g fermented viennoiserie dough (optional) - 7
370 g egg ( How to... ) - 8
125 g butter - 9
2 apples - 10
30 g Clarified butter - 11
50 g brown sugar - 12
20 g beaten egg - Total weight: 1,300 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 43 min. | 2 hours 30 min. | 39 min. | 15 hours 52 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,174 Kcal or 13,289 Kj | 78 gr | 318 gr | 180 gr |
| 159 % | 30 % | 30 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 244 Kcal or 1,022 Kj | 6 gr | 24 gr | 14 gr |
| 12 % | 2 % | 2 % | 2 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,174 Kcal or 13,289 Kj | 78 gr | 318 gr | 180 gr |
| 159 % | 30 % | 30 % | 27 % |
How much will it cost?
- For 1 brioche : 4.35 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Brioche dough, Fried egg in bread, Gingerbread, Leek and fresh tuna tart, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Lemon and lime cakes, Panettone, Chocolate madeleines, Franche-Comté sticks, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Clarified butter, Pork Chops with Rosemary, Icelandic-style fish and vegetable pie, Caribbean upside-down cake, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Craquelin (sweet cracker dough), Mojito peaches, Little lemon biscuits, Chocolate cake, ... All |
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