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.
15 hours 55 min.
Easy
1 brioche
13 IngredientsLast modified on: September 12th 2018
For 1 brioche, you will need:
- 1
1 1⁄3 cup flour - 2
1⁄3 cup chestnut flour - 3
1 tablespoon vanilla sugar - 4
1 ½ tablespoon caster sugar - 5
½ tablespoon fine (or table) salt - 6
1 tablespoon yeast - 7
¼ cup fermented viennoiserie dough (optional) - 8
1 2⁄3 cup egg ( How to... ) - 9
2⁄3 cup butter - 10
2 apples - 11
2 tablespoons clarified butter - 12
¼ cup brown sugar - 13
1 ½ tablespoon beaten egg
Change these quantities to make:
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Times for this recipe
Preparation: 12 hours 45 min.
Resting: 2 hours 30 min.
Cooking: 40 min.
All in all: 15 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Prepare the chestnut brioche dough
Put into a food-mixer bowl: 1 1⁄3 cup flour, 1⁄3 cup chestnut flour (sieved), 1 tablespoon vanilla sugar, ½ tablespoon fine (or table) salt, 1 tablespoon yeast, ¼ cup fermented viennoiserie dough (if possible) and 1 2⁄3 cup 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 2⁄3 cup butter and 1 ½ tablespoon 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 2 tablespoons clarified butter in a frying pan on high heat, then add ¼ cup 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.
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 % |
How much will it cost?
- For 1 brioche : 4.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Egg
Like these other recipes: Flaky brownie brioche, Caramelized pear custard tart, Mini Mont d'Or fondue with "spuds in blankets", Coconut sweetcrust pastry, Almond cream or frangipane, ... See them all 236
Flour
Like these other recipes: Jam doughnuts, Fougasse with bacon and Comté, Choux pastry (pâte à choux), Caribbean upside-down cake, Franche-Comté sticks, ... See them all 201
Butter
Like these other recipes: Endive and beer soup, Fish fillet with leeks and mustard cream, Lime crémeux, Fish "à la Bordelaise", Moist cereal bars, ... See them all 470
Brown sugar
Like these other recipes: Crisp apricot and pistachio tart, Baker's apple soles, Chocolate cereal bars, European glass, Croissant dough apples, ... See them all 44
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