Chestnut brioche knots

Chestnut brioche knots

Based on 10 ratings
Lisa

Lisa

Contributor

Difficulty

Medium 👍
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
44½ g
chestnuts
55½ ml
milk (divided)
33⅓ ml
water
9⅓ g
fresh yeast
22¼ g
butter
177¾ g
flour
tsp
salt
eggs
tbsp
maple syrup
¼
orange
22¼ g
speculaas cookies
77¾ ml
condensed milk
¼
vanilla bean
flour for dusting
MetricImperial

Utensils

large bowl, 2 small pots, kitchen towel, hand mixer with dough hooks, food processor, pot, fine grater, cooking spoon, oven, knife, rolling pin, baking sheet, parchment paper

How-To Videos

basic-yeast-dough

Basic yeast dough

why-kneading-is-so-important

How to knead dough

Nutrition per serving

Cal503
Protein17 g
Fat8 g
Carb90 g
  • Step 1/7

    Heat milk and water in a small pot set over medium-low heat. Add yeast and stir to combine. Melt butter in another small pot on medium-low heat. Add flour and salt to a large bowl and form a well in the middle.
    • 33⅓ ml milk
    • 33⅓ ml water
    • 9⅓ g yeast
    • 22¼ g butter
    • 177¾ g flour
    • tsp salt
    • large bowl
    • 2 small pots

    Heat milk and water in a small pot set over medium-low heat. Add yeast and stir to combine. Melt butter in another small pot on medium-low heat. Add flour and salt to a large bowl and form a well in the middle.

  • Step 2/7

    Add melted butter, milk-water mixture, eggs, and maple syrup to the bowl and knead with hand mixer with dough hooks until a smooth, soft dough. Cover with a kitchen towel and allow to rise for 2 hrs. in a warm place.
    • eggs
    • tbsp maple syrup
    • kitchen towel
    • hand mixer with dough hooks

    Add melted butter, milk-water mixture, eggs, and maple syrup to the bowl and knead with hand mixer with dough hooks until a smooth, soft dough. Cover with a kitchen towel and allow to rise for 2 hrs. in a warm place.

  • Step 3/7

    In the meantime, zest orange and blend speculaas cookies in a food processor until fine. Add chestnuts, milk, condensed milk, and vanilla bean  to a pot, bring to a boil and let simmer for approx. 5 min. Remove vanilla bean, add crumbled speculaas  cookies and orange zest and stir to combine. Blend until smooth and creamy.
    • ¼ orange
    • 22¼ g speculaas cookies
    • 44½ g chestnuts
    • 22¼ ml milk
    • 77¾ ml condensed milk
    • ¼ vanilla pod
    • food processor
    • pot
    • fine grater
    • cooking spoon

    In the meantime, zest orange and blend speculaas cookies in a food processor until fine. Add chestnuts, milk, condensed milk, and vanilla bean to a pot, bring to a boil and let simmer for approx. 5 min. Remove vanilla bean, add crumbled speculaas cookies and orange zest and stir to combine. Blend until smooth and creamy.

  • Step 4/7

    Preheat the oven to 200°C/400°F. Transfer dough to a floured work surface. Knead again briefly, then divide dough into equal parts. Roll out each piece of dough until 20x10 cm/8x4-in. size.
    • flour for dusting
    • oven
    • knife
    • rolling pin

    Preheat the oven to 200°C/400°F. Transfer dough to a floured work surface. Knead again briefly, then divide dough into equal parts. Roll out each piece of dough until 20x10 cm/8x4-in. size.

  • Step 5/7

    Evenly spread 1 tbsp. of the chestnut cream onto each dough piece.

    Evenly spread 1 tbsp. of the chestnut cream onto each dough piece.

  • Step 6/7

    Roll up the dough and make a cut down the center of it, leaving it attached at the top so that the dough is easier to knot. Then twist each strand one over the other. Form the twisted dough cord into a circle so that the ends meet on top of each other. Continue like that for all remaining pieces of dough.

    Roll up the dough and make a cut down the center of it, leaving it attached at the top so that the dough is easier to knot. Then twist each strand one over the other. Form the twisted dough cord into a circle so that the ends meet on top of each other. Continue like that for all remaining pieces of dough.

  • Step 7/7

    Place the chestnut brioche knots onto a parchment-lined baking sheet. Bake for approx. 20 min., or until crisp on the outside and golden brown. Enjoy!
    • baking sheet
    • parchment paper

    Place the chestnut brioche knots onto a parchment-lined baking sheet. Bake for approx. 20 min., or until crisp on the outside and golden brown. Enjoy!

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