Luxurious Homemade Chestnut Bread
Kkaejjaengyi’s Kitchen: Making Delicious Chestnut Bread at Home
Indulge in the rich and sophisticated flavor of homemade chestnut bread, a true delight among bread varieties. It’s perfect for tearing and sharing at home or as a thoughtful gift for elders. The subtle sweetness and tender texture of the chestnuts create an exquisite taste. Baking this at home will fill your kitchen with the wonderful aroma of freshly baked goods! For more details, visit: http://m.blog.naver.com/yejin1108/221052819481
Dough Ingredients- 960g Bread Flour (Strong Flour)
- 240g All-Purpose Flour
- 624g Lukewarm Water
- 48g Instant Dry Yeast
- 12g Dough Improver
- 24g Salt
- 144g Sugar
- 96g Unsalted Butter, softened
- 36g Milk Powder
- 120g Eggs, room temperature
Filling and Topping- 50g Sliced Almonds (lightly toasted)
- 100g Boiled and Mashed Chestnuts or Chestnut Paste
- 50g Sliced Almonds (lightly toasted)
- 100g Boiled and Mashed Chestnuts or Chestnut Paste
Cooking Instructions
Step 1
Combine all dough ingredients (except butter) in a mixing bowl. Mix on low speed until just combined, then increase to medium speed and knead for 5-7 minutes. Add the softened butter and continue kneading until a smooth, elastic dough forms, about 10 more minutes. Place the dough in a greased bowl, cover with plastic wrap, and let it undergo its first fermentation (bulk fermentation) in a warm place at around 27℃ (81℉) until it has increased in volume by 70-80%, which should take approximately 30 minutes.
Step 2
Once the first fermentation is complete, gently punch down the dough to release the gas. Divide the dough into portions of 450g each. Shape each portion into a round ball (rounding). Cover the dough balls with a damp cloth and let them rest for about 10 minutes for an intermediate fermentation (bench rest). This helps relax the gluten, making the dough easier to shape later.
Step 3
Prepare the chestnut filling. If using boiled and mashed chestnuts, cook them until tender, peel them, and mash them smoothly with a fork or potato masher. Lightly toasting the sliced almonds in a dry pan can enhance their nutty flavor, though they can also be used as is.
Step 4
(Optional) For the crumble topping: In a bowl, combine 100g unsalted butter, 60g sugar, 2g baking powder, 60g egg, and 100g all-purpose flour. Mix until crumbly. This topping adds a delightful crisp texture to the bread.
Step 5
After the intermediate fermentation, roll out each dough ball thinly. Spread the prepared mashed chestnuts or chestnut paste evenly over the surface, leaving a small border. Carefully roll up the dough tightly. Pinch the seam to seal it. Place the rolled dough into your baking pan. Allow for a second fermentation at 35-38℃ (95-100℉) with 85% humidity for about 25-30 minutes, or until the dough has risen about 1cm above the rim of the pan. Once proofed, fill a piping bag with your chosen topping (crumble or sliced almonds) and pipe three parallel lines decoratively along the top.
Step 6
Bake in a preheated oven at 170℃ (340℉) for the first part, then adjust to 180℃ (355℉) for the remainder, for a total of 30-35 minutes. The bread should be golden brown on top and cooked through. Once baked, remove from the oven and let it cool completely on a wire rack before slicing and enjoying. It’s especially delicious when warm!
