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
3 brioches
13 IngredientsLast modified on: September 12th 2018
For 3 brioches, you will need:
- 1
936 ml flour - 2
234 ml chestnut flour - 3
30 ml vanilla sugar - 4
60 ml caster sugar - 5
21 ml fine (or table) salt - 6
30 ml yeast - 7
150 ml fermented viennoiserie dough (optional) - 8
1 litre 110 ml egg - 9
387 mls butter - 10
6 apples - 11
90 mls clarified butter - 12
150 mls brown sugar - 13
60 mls 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: 936 ml flour, 234 ml chestnut flour (sieved), 30 ml vanilla sugar, 21 ml fine (or table) salt, 30 ml yeast, 150 ml fermented viennoiserie dough (if possible) and 1 litre 110 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 387 mls butter and 60 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 6 apples, and cut small (dice, ideally).Stage 7 - 3 min.
Melt 90 mls clarified butter in a frying pan on high heat, then add 150 mls 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 | 240 RDI=90 % | 1,080 RDI=100 % | 660 RDI=100 % | 10,700 RDI=540 % | 44,800 RDI: 540 % |
| 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 3 brioches : 12.80 €
- 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
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Flour
Like these other recipes: Pitta bread, Chocolate almond cookies, Kouign-amann brioche, Hazelnut and orange cake, Poppy seed and lemon cake, ... See them all 201
Butter
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Chestnut flour
Like these other recipes: Chestnut cake, Cookies of the Camisards, Clementines and chestnuts entremet, Corsican tarts, Chestnut and hazelnut biscuits, ... See them all 5
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