This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
4.25 €
1 brioche
13 IngredientsLast modified on: September 12th 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.
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.
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.
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.
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
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: Toffee apple upside-down cake, Sorrel mayonnaise, Choux pastry (pâte à choux), Baked eggs with chicken and spinach, Saint-Lô cake, ... See them all 251
Flour
Like these other recipes: Pogne de Romans, Kouign-amann brioche, Shortbread tart with sweet apricots and rosemary, Fish fillet with preserved lemons, Rum babas, ... See them all 212
Butter
Like these other recipes: Rolls of fish in smoked ham, Caramelized apple rice pudding, Eggs Arsène, Tatin apples with mascarpone cream, Tomatoes Provençal, ... See them all 493
Chestnut flour
Like these other recipes: Chestnut cake, Chestnut and hazelnut biscuits, Clementines and chestnuts entremet, Corsican tarts, Cookies of the Camisards, ... See them all 5
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018444 K 24.3 45 min.
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife. February 21th 2011199 K5 10 min.
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit. March 24th 2013138 K4.3 2 hours 35 min.
Baked leek and Camembert slices
In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven. March 6th 202067 K4.8 25 min.
Red mixed pickle
This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar. April 29th 202063 K 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe