1,484 easy and fully explained recipes, with +66K photos and 78 videos

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.

54 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 this recipe: I want to make it (306×) I made it (294×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

1 brioche 2 brioches 3 brioches

Change measures:

Metric

Metric weight Metric volumes

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

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: 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.

Knead for 15 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 2 min.

Add 125 g butter and 20 g 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.

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 30 g clarified butter in a frying pan on high heat, then add 50 g 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.

Stage 14 - 1 hour 30 min.

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.

After resting, glaze the brioche again.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

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)

Other recipes you may also like

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018397 K5 40 min.

Chocolate madeleines

Simple and delicious, goes very well with tea or coffee.
March 10^th 2019306 K3.8 1 hour 15 min.

Meringues

A very simple recipe but which always impresses.
June 10^th 2019394 K4.5 4 hours 20 min.

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7^th 20111.05 M4.5 7 min.

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19^th 2014304 K4.6 14 hours 6 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.