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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, approximately 12x9 inches.
Evenly spread the chestnut mixture over the dough, leaving a small border around the edges.
Roll the dough tightly into a log, then slice it into 8 equal pieces.
Arrange the buns on the prepared baking sheet, leaving space between each one.
Bake the Buns:
Brush the tops of the buns with the milk to give them a golden finish.
Bake for 20-25 minutes, or until the buns are golden brown on top.
Cool and Serve:
Allow the buns to cool slightly before serving. Enjoy while they’re warm!
Serving and Storage Tips:
Serve these sweet buns fresh out of the oven with a cup of tea or coffee for a satisfying treat.
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the buns and reheat them in the oven before serving.
Variations:
Vegan Version: Replace the butter with vegan margarine and the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). Use plant-based milk for the dough and brushing.
Spiced Buns: Add a pinch of nutmeg, cloves, or ginger to the dough or filling for a spiced flavor twist.
Nut-Free: If you prefer a nut-free version, substitute chestnuts with chopped dried fruits like raisins or cranberries for added sweetness.
FAQs:
Can I use canned chestnuts instead of fresh? Yes, canned chestnuts are a great substitute for fresh chestnuts. Just be sure to drain and chop them finely before using.
How can I tell when the buns are done? The buns should be golden brown on top and sound hollow when tapped lightly on the bottom.
Can I make the dough ahead of time? Yes, you can prepare the dough the night before. After kneading, place it in a greased bowl, cover it with plastic wrap, and refrigerate overnight. The next day, let the dough come to room temperature before continuing with the recipe.
What can I use if I don’t have active dry yeast? You can use instant yeast as a substitute. The process will remain the same, but you can skip the proofing step before adding it to the dough.
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