Brioche roll with chestnut cream recipe

Brioche roll with chestnut cream


Brioche roll with chestnut cream is a baked goods that I make for the second year in a row during the holidays. All thanks to my husband, who is a big fan of chestnuts in desserts and cakes. To prepare the chestnut cream, I use already boiled chestnuts, pour milk over them and sweeten them a little, then boil them for 20 minutes, which will soften them further, making them easier to blend at a later stage. Chestnuts are the main ingredient of the cream, but not the only one, because apart from them, I also use marzipan mass, a bit of butter, milk, sugar and egg yolk.

The yeast dough that I fill with the cream is a simple dough made of flour, sugar, eggs, milk, butter and yeast. I also add orange peel to it, which gives it a beautiful scent. The preparation of the dough starts with making a leaven of yeast, milk and a bit of flour. I leave the leaven to rise, and in the meantime, I beat the egg and yolk with sugar, then combine all the ingredients and knead the dough. I leave the dough to rise and when it is ready, I roll it out, put chestnut cream on it, form it into a roulade and leave it to rise again. Before putting it in the oven, I brush the roll with egg wash and prick it with a toothpick so that it rises evenly during baking and does not crack.

This yeast roulade is perfect for Christmas, but you can easily bake it at any time, not only during the holidays. I encourage you to get the recipe for brioche roll with chestnut cream and enjoy.

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Brioche roll with chestnut cream recipe
Brioche roll with chestnut cream

Ingredients for brioche roll with chestnut cream.


  • 400 g all-purpose flour + extra for dusting
  • 20 g fresh yeast
  • 1 egg
  • 1 egg yolk
  • 80 g powdered sugar
  • 60 g liquid butter
  • 150 ml lukewarm milk
  • 1/2 grated orange zest

Chestnut cream:

  • 200 g cooked chestnut
  • 350 ml milk
  • 60 g powdered sugar
  • 200 g marzipan
  • 1 egg yolk
  • 1 tablespoon of soft butter


  • egg for brushing the rolls
  • powdered sugar for dusting
Brioche roll with chestnut cream recipe
Brioche roll with chestnut cream

How to make brioche roll with chestnut cream.

Put the boiled chestnuts into a pot, pour in the milk, add 40 g of powdered sugar and bring it to a boil. Cook over a low heat for 20 minutes, stirring occasionally. Then drain the chestnuts from the liquid, put them in a food processor and add butter, 20 g of powdered sugar, soft marzipan, egg yolk and 40 ml of milk in which the chestnuts were previously boiled. Blend.

Put the yeast in a bowl, pour in the lukewarm milk and add 4 tablespoons of flour from the whole mixture. Mix and set it aside for 15 minutes to rise. Put the egg, yolk and powdered sugar into the bowl of a kitchen mixer. Beat for 5-6 minutes and add the remaining flour sifted through a sieve, and also add the risen yeast, orange zest and liquid butter. Using a mixer with a hook attachment, knead the ingredients for 10 minutes. Cover the bowl with the dough with a cloth, and set aside in a warm place to rise for an hour and 15 minutes.

Place the risen dough on a kitchen counter lightly sprinkled with flour. Divide it into two parts and roll each part to a size of 30 by 35 centimetres. Cover each yeast part thoroughly with the cream, leaving about 3 centimetres empty at the bottom of the dough, so that the cream does not extend beyond the dough when rolling. Next, fold the sides of each part slightly towards the center, and roll them up along the longer side into a roulade. Place the rolls on a baking tray and leave them to rise for 25-30 minutes. Brush the risen rolls with egg beaten with a fork and prick them in several places with a toothpick. Place the roulades in an oven preheated to 180 degrees Celsius for 25-28 minutes. Let the baked rolls cool and when cold, sprinkle with powdered sugar.

Rolada drożdżowa z kremem kasztanowym

Good to know when making brioche roll with chestnut cream.

I prepared the chestnut cream from already cooked chestnuts. Of course, you can prepare the chestnuts yourself by boiling or baking them. Don’t peel the chestnuts before cooking, cut them on the top, put them in a pot and cover them with water. Cook for about 50 minutes or until they are soft.

The given amounts of ingredients will make two yeast rolls.

The fresh yeast can be replaced with instant yeast. In that case, add 5 g of instant yeast.

Do you like brioche rolls? If so, try our recipe for Poppy roll.

Brioche roll with chestnut cream recipe
Brioche roll with chestnut cream
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Brioche roll with chestnut cream
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