Rolled chestnut and apple brioche

Step by step recipe:

  1. 3 min.Rolled chestnut and apple brioche : Photo of step #1

    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.
  2. 15 min.Rolled chestnut and apple brioche : Photo of step #2
    Knead for 15 minutes.
  3. 2 min.Rolled chestnut and apple brioche : Photo of step #3
    Add 125 g butter and 20 g caster sugar.
  4. 1 hourRolled chestnut and apple brioche : Photo of step #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. 12 hoursRolled chestnut and apple brioche : Photo of step #5
    After resting, press down on the dough (to expel gas), gather into a ball again, then wrap in plastic film and refrigerate overnight.
  6. 5 min.Rolled chestnut and apple brioche : Photo of step #6

    Prepare the butterscotch apples

    Peel 2 apples, and cut small (dice, ideally).
  7. 3 min.Rolled chestnut and apple brioche : Photo of step #7
    Melt 30 g Clarified butter in a frying pan on high heat, then add 50 g brown sugar.
  8. 6 min.Rolled chestnut and apple brioche : Photo of step #8
    When the sugar begins to caramelize, add the apples all at once and sauté until well cooked and caramelized.
  9. 3 min.Rolled chestnut and apple brioche : Photo of step #9

    Roll the brioche

    Take the brioche dough out of the fridge and dust with flour.
  10. 5 min.Rolled chestnut and apple brioche : Photo of step #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.
  11. Rolled chestnut and apple brioche : Photo of step #11
    Lay apple pieces in a row at the near end of the strip...
  12. Rolled chestnut and apple brioche : Photo of step #12
    ...and start rolling up, adding more rows of apples as you go.
  13. 7 min.Rolled chestnut and apple brioche : Photo of step #13
    Finish by turning the "seam" to underneath.

    Trim the roll if necessary to fit your tin.
  14. 1 hour 30 min.Rolled chestnut and apple brioche : Photo of step #14
    Sit the roll in the tin or mould and brush with beaten egg to glaze.

    Leave in a warm place to rest for 1 hour 30 minutes.
  15. 2 min.Rolled chestnut and apple brioche : Photo of step #15
    After resting, glaze the brioche again.

    Preheat the oven to 360°F (180°C).
  16. 1 min.Rolled chestnut and apple brioche : Photo of step #16
    If you wish, you can snip the top of the brioche with scisors to help it rise in the oven.
  17. 30 min.Rolled chestnut and apple brioche : Photo of step #17
    Bake for about 30 minutes.
  18. Rolled chestnut and apple brioche : Photo of step #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.

Source:

Home made.

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