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:
- 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 fermented viennoiserie dough (optional) - 8
370 g egg ( How to... ) - 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?
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?
Source
Home made.
This recipe uses (among others)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Half-cooked chocolate cake with raspberry coulis, Mayonnaise, X-Files cookies, Poached eggs, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Naan, Carbonnade, Bechamel sauce, Finger biscuits, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Beurre d'escargot, Chocolate eclairs, Fried bread with leek and poached egg , Toffee apple upside-down cake, Eggs "en cocotte" with spinach, ... All |
 | Brown sugar: You can check-out other recipes which use it, like for example: Soft apple cookies, Quince and apple compote, European glass, Gingerbread, Flaky brownie brioche, ... All |
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Your 2 comments or questions 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)
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