If you love brioche bread and chestnuts, you absolutely must try this recipe. A very soft dessert that evokes autumn flavors. The chestnut brioche bread is not difficult at all to prepare; you just need to follow a few tips for the rising process, and the dessert is done. Let’s see how we start right away to get messy.
Happy recipe, Giusi.
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- Difficulty: Very Easy
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups Manitoba flour
- 3/4 cup Chestnut flour
- 2 1/4 tsp dry yeast (or one cube of fresh yeast)
- 1 egg
- 3 tbsp granulated sugar (or brown sugar)
- 1/2 cup milk (Warm)
- 1 tbsp honey
- 3 tbsp butter (Softened)
Steps
Dissolve the yeast in the warm (not hot) milk in a bowl,
Add the slightly beaten egg, sugar, honey, a pinch of salt, and softened butter. Mix and gradually incorporate the flours.
Transfer it to a floured surface and knead it energetically until you obtain a well homogeneous dough. Add more flour if necessary.
Place the dough in a bowl, cover it with cling film, and let it rise for at least three hours. (It’s better if inside the oven with the light on).
After the rising time, place the dough on a floured surface and form a loaf, make three cuts to separate the dough, and create a braid (see the last photo).
Place it inside a mold forming a circle.
If you like, decorate with chocolate chips and let it rise for another hour.
Brush the surface with previously beaten milk and egg.
Bake at 356°F for about 30-35 minutes.
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