Who would have thought that putting chestnut in bread would taste so marvellous!
Growing up, I always got chestnut cake for my birthday from the Chinese bakery. It’s one of those things that still remind me of childhood even though I don’t have it nearly as often as I used to. Chestnut cake was a sponge cake with chestnut paste in the middle to add nuttiness. My favourite part about it was how the chestnut would be spiralled at the top of the cake.
Mother Deer bought a bunch of chestnuts the other day so, we decided it was a perfect time to test out making Chestnut filling. While I would love to attempt to make chestnut cake, I decided to start with something I was more familiar with first. Bread!
First, I made the yeast dough for my milk bread. Then, I added the chestnut paste to create a swirl pattern. I love how it turned out because each bite had a bit of sweetness and nuttiness to it.
Chestnut Filling Recipe
This chestnut filling can be used to make this loaf or be used as a cake filling too! This recipe makes 2.5 cups of chestnut paste.
- 2 cups chestnuts, peeled (about 15)
- 1/3 cup water
- 1/4 cup maple syrup
1. Place the chestnuts into a pot. Add water until it just covers the chestnuts. Allow the chestnuts to simmer on low heat until the chestnuts have softened.
2. Once the chestnuts have softened, place them into a blender or food processor. Add 1/3 cup water and 1/4 cup maple syrup. Blend until a smooth paste forms.
3. Use immediately or let cool and store in the fridge in an air-tight container for up to a week.
Chestnut Bread Recipe
- 3 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- 3 tablespoons margarine (or butter)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 recipe of chestnut filling
- Combine the flour, sugar, yeast, and salt together. Heat the milk and 3 tablespoons margarine in a measuring cup by microwaving it for 30 seconds. Add the milk mixture, vanilla, and egg to the flour mixture.
- Stir everything together until a dough forms. Knead the dough on a floured surface for 8 – 10 minutes, it may be a little sticky. Let your dough rise covered in a warm place for 1 hour until doubled.
- When the dough is risen, turn it out on a floured surface and punch it down.
- Divide the dough in half. Roll each half into a rectangle and spread the filling on the rectangle making sure that you leave a 1″ border along the edges
- Roll the each rectangle lengthwise to form a log, and pinch the edges tightly shut. Cut the log in half lengthwise with a knife, and turn the halves so the filling is facing up towards you.
- Twist the two halves together by placing one of the halves over the other with the filling facing up. Then, roll the twist in starting from one end so that you create a spiral. Tuck the end under the bun at the end. Repeat with the other loaf.
- Transfer your loaf onto a lined baking sheet and cover your dough with a tea towel. Then let it rise again for about 20 minutes. At this time you can preheat your oven to 350F.
- Bake your loaf at 350ºF for 30-35 minutes, until golden.
