Chestnut Sticky Buns

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    653

This soft brioche dough is filled with smooth chestnut paste and chopped hazelnuts for an added crunch and for even more indulgence topped with a sticky caramel maple sauce.

recipe updated Apr 9, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    175 g
  • Unsalted butter icon
    Unsalted butter
    70 g
  • Hazelnuts icon
    Hazelnuts
    25 g
  • Light brown sugar icon
    Light brown sugar
    350 g
  • Water icon
    Water
    85 g
  • Nutmeg icon
    Nutmeg
    ¼ teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Maple syrup icon
    Maple syrup
    70 ml
  • Whipping cream icon
    Whipping cream
    75 g
  • Salt icon
    Salt
    1 ¼ teaspoons
  • Active dried yeast icon
    Active dried yeast
    6 g
  • Milk icon
    Milk
    50 g
  • Bread flour icon
    Bread flour
    250 g
  • Caster sugar icon
    Caster sugar
    20 g
  • Egg icon
    Egg
    2
  • Chestnut paste icon
    Chestnut paste
    125 g

Tools

  • kCook icon Oven
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking dish - large
  • kCook icon Lightly floured surface

Step preview

  1. Attach the Creaming Beater
  2. Add unsalted butter to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 1 min, 80°C, Stir 2
  5. Then add light brown sugar, water, nutmeg and vanilla extract to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted - 5 min, 80°C, Speed Min
  7. Mix with splashguard fitted - 2 min, Speed 1
  8. Then add maple syrup, whipping cream and salt to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted - 3 min, Speed 2
  10. Pour mixture into baking dish then set aside
  11. Clean Cooking Chef bowl
  12. Attach the Dough Tool
  13. Add active dried yeast and milk to the Cooking Chef XL Bowl
  14. Let rest - 5 min
  15. Add bread flour, salt, caster sugar, unsalted butter and egg to the Cooking Chef XL Bowl
  16. Mix with splashguard fitted - 10 min, Speed 1
  17. Remove the Dough Tool
  18. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
  19. Place dough on lightly floured surface
  20. Roll out into a rectangle
  21. Spread with chestnut paste
  22. Sprinkle with hazelnuts
  23. Roll into a log
  24. Cut into pieces
  25. Transfer shaped dough to baking dish
  26. Cover with kitchen towel
  27. Let rest - 30 min
  28. Pre-heat oven - 180°C
  29. Retrieve the baking dish
  30. Bake - 35 min, 180°C
  31. Remove from oven
  32. Let cool slightly
  33. Serve
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