Rolled chestnut and apple brioche: Stage 1

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.