for 900 Gram

Dough

300 g	white flour
¼ tsp	salt
2 tbsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
25 g	butter, soft
1 ¼ dl	milk
1	egg, beaten

Filling

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
¼ dl	apple juice or water

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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