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Chestnut Swirl Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Courtesty of www.merchant-gourmet.com.

Courtesty of www.merchant-gourmet.com.

Ingredients

Serves: 6-8

Metric Cups

For the Dough

  • 1 packet white bread mix
  • 2 tablespoons caster sugar
  • 2 egg yolks
  • 250 millilitres milk
  • 50 grams butter

For the Filling

  • 435 grams chestnut puree
  • 75 grams sultanas
  • 2 tablespoons dark rum
  • 75 grams caster sugar
  • 100 grams mixed citrus peel (chopped)
  • ½ teaspoon ground cinnamon

For the Glaze

  • 2 tablespoons milk
  • 2 tablespoons caster sugar

For the Dough

  • 1 packet white bread mix
  • 2 tablespoons superfine sugar
  • 2 egg yolks
  • 8⅘ fluid ounce milk
  • 2 ounces butter

For the Filling

  • 15 ounces chestnut puree
  • 3 ounces golden raisins
  • 2 tablespoons dark rum
  • 3 ounces superfine sugar
  • 4 ounces mixed citrus peel (chopped)
  • ½ teaspoon ground cinnamon

For the Glaze

  • 2 tablespoons milk
  • 2 tablespoons superfine sugar

Method

Chestnut Swirl Bread is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the bread mix into a mixing bowl, add the sugar and stir together. Add the egg yolks, milk and butter and beat together until a dough begins to form and leaves the sides of the bowl.
  • Turn onto a floured surface and knead until smooth and elastic. Put back into the bowl, cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size. Meanwhile, put the sultanas into a small bowl, pour over the rum and allow to soak.
  • Beat the chestnut pure with 50g of the sugar then add the sultanas with rum, mixed peel and cinnamon. Mix well. Knead the dough on a lightly floured surface then roll out to a rectangle approximately 14x14 inches.
  • Spread the chestnut filling over the dough, leaving a border around the edges. Roll the dough up tightly like a Swiss roll and press the edges together.
  • Cut into 12 pieces. Place in a greased rectangular roasting tray / bake tin, and scatter over the rest of the sugar. Cover and leave in a warm place for 30 minutes. Heat the oven to 190C/375F/Gas Mark 5 and then bake for 20-25 minutes.
  • As soon as they come out of the oven brush the tops with the milk and sugar glaze. Allow to stand for 5 minutes before turning out and separating.
  • Put the bread mix into a mixing bowl, add the sugar and stir together. Add the egg yolks, milk and butter and beat together until a dough begins to form and leaves the sides of the bowl.
  • Turn onto a floured surface and knead until smooth and elastic. Put back into the bowl, cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size. Meanwhile, put the golden raisins into a small bowl, pour over the rum and allow to soak.
  • Beat the chestnut pure with 50g of the sugar then add the golden raisins with rum, mixed peel and cinnamon. Mix well. Knead the dough on a lightly floured surface then roll out to a rectangle approximately 14x14 inches.
  • Spread the chestnut filling over the dough, leaving a border around the edges. Roll the dough up tightly like a Swiss roll and press the edges together.
  • Cut into 12 pieces. Place in a greased rectangular roasting tray / bake tin, and scatter over the rest of the sugar. Cover and leave in a warm place for 30 minutes. Heat the oven to 190C/375F/Gas Mark 5 and then bake for 20-25 minutes.
  • As soon as they come out of the oven brush the tops with the milk and sugar glaze. Allow to stand for 5 minutes before turning out and separating.
  • Tell us what you think