Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape
To bake
How it's done
Dough
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.
Filling
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.
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