After a cold walk but enjoyable walk around town, nothing warms up the tummy than a warm cup of tea and chestnut bun. Chestnuts have always been a favorite for me. It is sweet and lightly fragrant. I first made the sweet dough and proofed it. The key to making sweet dough was the amount of butter incorporated and kneading. The dough will be more soft, and moist and the bubbles use to leaven the bread will be more even in size. The proofing of the yeast was also important. While warm water or milk was the traditional way to proof the yeast, I chose to add a bit of flour. I think this process is considered part of yeast starter.
The chestnut cream filling came next. Chestnuts were toasted and then ground up finely. Sweetened chestnut puree, rum and whipping cream was then added to the mixture for flavour and richness. Sweetened chestnut puree may be too sweet for some readers. As an alternative, one can buy fresh chestnuts and cook them with milk and add sugar to one’s preference. By doing so, individuals can control the amount sweetness. Once the dough has proofed for about 1 1/2 hours, punch down and knead. To assemble the buns, divide the dough and separate into portions. Fill each dough with chestnut cream filling. Proof again until double in size and bake at 360 approx 25 minutes.
The dough recipe could be found here. To finish off with a glaze I used honey, oil and water. The glaze did not turn out as shiny as I thought so next time I would use a egg wash instead. The buns turned out quite nicely and the chestnut cream was just right. If readers don’t like chestnut cream, one could use alternatives like lotus root paste, red bean paste or sesame paste; all of which are equally delicious.