Löckchen Brioche with Chestnut Cream

For the Löckchen brioche with chestnut cream, first mix the milk with the crumbled yeast. Mix the egg, rum and vanilla pulp and add the milk-ferm mixture.

In the mixing bowl of a food processor (with dough hook), mix the flour, sugar and salt and add the above mixture. Knead the dough slowly until it forms a ball, gradually working in the butter as you go. Continue kneading at a higher speed for 10 minutes. In a floured bowl, now let the dough rise for 1 hour in an oven preheated to 40°C (and then turn it off!) or 2-3 hours at room temperature, covering the bowl with food wrap.

Roll out the dough on a floured work surface and cut out 36 circles with the cookie cutter, spreading them with the chestnut cream. Now place three circles on top of each other, slightly offset (by about 1 cm), roll them up and cut the resulting roll into two symmetrical halves, so you get hat-like structures, which you put into the springform pan not too tight and standing on the cut surface. Now follows the second rising time of 1 1/2 hours in the oven preheated to 40 °C (and then turn it off!) or 2 1/2-3 hours at room temperature.

Preheat the oven to 160 °C. Brush the Löckchen brioche with chestnut cream with milk and sprinkle with chopped almonds. After baking for 30 minu

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