We start the new year with a recipe I loved a lot and the goal was to share it just before Christmas. Good late than ever. Fluffy chestnut buns, winter favorite material, and pieces of black chocolate, because a little chocolate is always welcome!
It may seem difficult to make them but, every other, the process is very simple and will make you wonder why you didn’t dare it earlier! All you need is a little time to rest the dough, otherwise their preparation is very easy.
How to make buns with chestnut and chocolate
The process is simple:
- First we prepare the dough and let it rest:
Activate the yeast and then either with a mixer or by hand beat the ingredients for the dough until homogenized and have a slightly sticky dough. Cover it with a clean towel and let it rest for at least 30 ′ or until doubled in size. The point we need to rest the dough is hot. If our space is cold we can place the bowl in the oven at 50 degrees Celsius in the air until the dough is inflated.
- We are preparing the filling:
While waiting for the dough to rise, mix the ingredients for the filling, the mashed chestnut, the cinnamon and the sugar in a bowl. This is our fill.
- We open the dough:
Spread the dough on a well -floured surface with the help of a rolling pin. Target a rectangular shape of at least 30 × 40 cm. After applying the filling and fold the dough in two, lightly pass back with the rolling pin. Our goal is to spread the surface a little more so that we can cut into about 12 strips (each lane is a bun).
What chestnuts to use?
- Whole chestnuts with the bark
This is the hardest road – I didn’t follow it – and the most time -consuming one since we have to boil the chestnuts and then peel them and mash the crumb. We will need 200g mashed chestnut for filling.
- Ready -made boiled chestnuts crumb
Ready boiled chestnuts are in commerce that make our lives a little easier. We will simply mash the crumb and use it in the filling.
- Chestnut puree
It is the easiest solution, we simply use the requested amount of ready -made chestnut puree to prepare the filling.
For dough:
-
In a bowl of stirring, add the dry yeast with milk that we have first warm (it must be lukewarm not hot). Add a pinch of sugar and mix. Allow the yeast to work for about 10-15 ‘until it foams.
-
When the yeast is ready, add with olive oil, water, egg and sugar and beat with a low speed mixer.
-
In a bowl, mix the flour with salt.
-
Gradually add the flour to the bowl with the rest of our ingredients and beat with the hooks at medium speed. Beat until all our materials are fully joined. The mixture should be sticky and not too dry.
-
Cover the dough with a clean towel and allow it to rest and inflate for at least 30 ‘or until doubled in size.
For filling:
-
In a bowl, mix well the chestnut, cinnamon and sugar.
-
Melt the rug in a ben marie.
For buns:
-
When the dough doubles in size, turn it over on a clean floured surface. If the dough is too sticky, sprinkle with a little flour and gently. It should not stick to the surface we work when we open it, so we flour well our surface. With the help of a rolling pin, open the dough in a rectangle (at least 40 x 30cm).
-
Spread the filling on the open dough with the help of a spatula or the back of a spoon. Pour the melted rug and spread it with the chestnut mixture. Then fold the dough in two along.
-
Open the folded dough again with the rolling pin to spread it a little further and with the help of a roller or just with a sharp knife, cut the dough into strips (about 10-12) along.
-
Pour a baking tray with non -stick paper.
-
We take one strip, wrap it around our fingers to form the buns.
-
Place the chestnut buns on the pan while keeping a short distance between them so that they do not stick together to baking. Add a few drops of black chocolate to each bun.
-
Preheat the oven to 200 ° C in the air. Cover the buns with a towel and allow them to rest and inflate for about 30 minutes.
-
Pass each bread with egg yolk and bake for about 12-15 ‘or until they are nice.
This was today’s recipe, the most fluffy and fragrant buns with chestnut filling and chocolate pieces! I would be very happy if you tried the recipe. If you do, don’t forget to share it with me by uploading a photo of the result with the hashtag #mynutricalendar and tag @mynutricalendar to see your creation or leaving a comment below. You will find me in Instagram or Facebook And I’ll be happy to hear your news.
Until next time, be careful and eaten well.
With love,