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Rolled chestnut and apple brioche

Name: Rolled chestnut and apple brioche
Prep time: 15 h 13 min
Cook time: 39 min
Total time: 15 h 52 min
Yield: 1 brioche
Cuisine: French
Ingredients: 200 g flour; 50 g chestnut flour; 10 g vanilla sugar; 20 g caster sugar; 5 g fine (or table) salt; 10 g yeast; 50 g fermented viennoiserie dough; 370 g egg; 125 g butter; 2 apples; 30 g clarified butter; 50 g brown sugar; 20 g beaten egg

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.

66 K 2× 4.2/5 (18 reviews)

15 hours 55 min. difficulté

Easy

4.25 €

1 brioche

13 Ingredients

Last modified on: September 12^th 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 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: 1,250 grams

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

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Step by step recipe

Stage 1 - 3 min.

Rolled chestnut and apple brioche : Stage 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 fermented viennoiserie dough (if possible) and 370 g egg.

Stage 2 - 15 min.

Rolled chestnut and apple brioche : Stage 2

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 : Stage 3

Add 125 g butter and 20 g caster sugar.

Stage 4 - 1 hour

Rolled chestnut and apple brioche : Stage 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.

Stage 5 - 12 hours

Rolled chestnut and apple brioche : Stage 5

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 : Stage 6

Prepare the butterscotch apples

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

Stage 7 - 3 min.

Rolled chestnut and apple brioche : Stage 7

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 : Stage 8

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 : Stage 9

Roll the brioche

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

Stage 10 - 5 min.

Rolled chestnut and apple brioche : Stage 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.

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.

Rolled chestnut and apple brioche : Stage 13

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 : Stage 14

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 : Stage 15

After resting, glaze the brioche again.

Preheat the oven to 360°F (180°C).

Stage 16 - 1 min.

Rolled chestnut and apple brioche : Stage 16

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 : Stage 17

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.

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 recipe	80 RDI=30 %	360 RDI=30 %	220 RDI=30 %	3,570 RDI=180 %	14,930 RDI: 180 %
Per 100 g	6 RDI=2 %	30 RDI=3 %	20 RDI=3 %	290 RDI=10 %	1,200 RDI: 10 %

Possible allergens in this recipe: Gluten, leaven, egg, milk

How much will it cost?

For 1 brioche : 4.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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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 27^th 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 27^th 2017 at 03:36 n° 1

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