Chestnut brioche knots

Chestnut brioche knots

Based on 10 ratings

Difficulty

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

Ingredients

Servings:-9+
200 g chestnuts
250 ml milk (divided)
150 ml water
42 g yeast
100 g butter
800 g flour
1½ tsp salt
eggs
3 tbsp maple syrup
orange
100 g speculaas cookies
350 ml condensed milk
vanilla bean
flour for dusting
Metric
Imperial

Utensils

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

Enjoy with

London fog
An aromatic earl grey tea with a delicate vanilla flavor is the perfect complement to the warm, golden brown brioche knots.

Nutrition per serving

Cal
503
Protein
17g
Fat
8g
Carb
90g

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.
  • 150 ml milk
  • 150 ml water
  • 42 yeast
  • 100 butter
  • 800 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.
  • 3 eggs
  • 3 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.
  • 1 orange
  • 100 speculaas cookies
  • 200 chestnuts
  • 100 ml milk
  • 350 ml condensed milk
  • 1 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!