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Braided chestnut loaf
30 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 303
  • Fat about 8g
  • Carbohydrates about 48g
  • Protein about 8g
This is needed
This is needed for 900 Gram
  • 300 g white flour
  • 0.25 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 tbsp sugar
  • 1.25 dl milk
  • 25 g butter, soft
  • 1 egg, beaten
  • 220 g frozen chestnut puree, defrosted
  • 1 apple, coarsely grated
  • 50 g flaked almonds
To shape
  • 20 g flaked almonds
To bake
  • 80 g icing sugar
  • 0.25 dl apple juice or water
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Add the sugar and all the other ingredients up to and including the egg, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Mix the chestnut puree with the apple and almonds.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 40 cm). Spread the filling on top, leaving a border of approx. 2 cm all the way around. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise and braid the sections together with the cut sides facing up. Place the loaf on a baking tray lined with baking paper, scatter the flaked almonds on top.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, allow to cool slightly. Combine the icing sugar and apple juice, drizzle the bread with the icing while still hot, leave to dry.