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
2 brioches
13 IngredientsLast modified on: September 12th 2018
For 2 brioches, you will need:
- 1
624 ml flour - 2
156 ml chestnut flour - 3
20 ml vanilla sugar - 4
40 ml caster sugar - 5
14 ml fine (or table) salt - 6
20 ml yeast - 7
100 ml fermented viennoiserie dough (optional) - 8
740 ml egg - 9
258 ml butter - 10
4 apples - 11
60 ml clarified butter - 12
100 ml brown sugar - 13
40 ml beaten egg
Change these quantities to make:
Change measures:
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: 624 ml flour, 156 ml chestnut flour (sieved), 20 ml vanilla sugar, 14 ml fine (or table) salt, 20 ml yeast, 100 ml fermented viennoiserie dough (if possible) and 740 ml 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 258 ml butter and 40 ml 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 4 apples, and cut small (dice, ideally).Stage 7 - 3 min.
Melt 60 ml clarified butter in a frying pan on high heat, then add 100 ml 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 | 160 RDI=60 % | 720 RDI=70 % | 440 RDI=70 % | 7,130 RDI=360 % | 29,860 RDI: 360 % |
| Per 100 g | 6 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per brioche | 80 RDI=30 % | 360 RDI=30 % | 220 RDI=30 % | 3,570 RDI=180 % | 14,930 RDI: 180 % |
How much will it cost?
- For 2 brioches : 8.55 €
- Per 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: Bisto-style canapés, Poppy seed and lemon cake, Lime crémeux, Pink Reims biscuits, Caramelized apple and walnut cake, ... See them all 236
Flour
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Butter
Like these other recipes: Langoustine sabayon tart, Little chocolate and hazelnut fondants, Warm haricot bean salad, Brioche feuilletée (flaky brioche), Shortcrust pastry (pâte brisée), ... See them all 470
Brown sugar
Like these other recipes: Caribbean upside-down cake, Indian rice pudding, Baker's apple soles, Apple and whisky crumble, Little lemon biscuits, ... See them all 44
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