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.
11,940 24.2/5
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 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
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. |
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When should I start for the recipe to be ready at a certain time?
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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 Soured 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.
Stage 3
2 min.
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.
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.
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.
Stage 14
1 hour 30 min.
Stage 15
2 min.
After resting, glaze the brioche again.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.
Nutritional information
How much will it cost?
For 1 brioche : 4.31 €
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: Gingerbread, Little Christmas biscuits, Rémoulette of celeriac, Cookies, Leek and Mimolette tart, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Craquelin (sweet cracker dough), Chestnut cake, Cherry clafoutis, Cheese Soufflé, Pink Reims biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Scallops with crunchy vegetables and wine sabayon, Langoustine sabayon tart, Spinach Croque-monsieur , Apple Batter Puddings, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Craquelin (sweet cracker dough), Cookies, Chocolate cereal bars, Flaky brownie brioche, Hazelnut and orange cake, ... All |
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