Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast using 9 ingredients and 6 steps. Here is how you can achieve it.

I wanted to use the every part of the chestnuts simmered in their inner skins that I took such care and time to make, including the syrup! I made snacks that my family can enjoy easily.

Adjust the amount of sugar depending on the sweetness of the chestnuts. I used chestnuts simmered in their inner skins with liqueur added. You could add rum to the instead. I used a rather loose sourdough starter.
Please adjust the baking time depending on your oven. For 6 muffins. Recipe by geosmin

Ingredients and spices that need to be Make ready to make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast:

1. 70 grams Cake flour
2. 50 grams Bread (strong) flour)
3. 1 pinch Salt (from Guérande)
4. 30 grams Sugar (raw cane sugar)
5. 60 grams Unsalted butter
6. 65 grams ●The syrup from chestnuts simmered in their inner skins
7. 50 grams ●Milk
8. 24 to 36 grams ●Homemade yeast starter
9. 6 ○Chestnuts simmered in their inner skins

Instructions to make to make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

1. Put all the ingredients except for the ones marked ● and ○ in a food processor, and process until crumbly.
2. Add ● ingredients, and process until it's no longer floury. Transfer to a bowl and leave to rise (first rising). The dough is on the stiff side.
3. After the first rising, fill the muffin tins about halfway up with the batter. Add half a chestnut worth of crumbled chestnut in each cup.
4. Top each muffin cup with the rest of the dough, and push the other halves of the chestnuts in the center lightly.
5. Bake in a preheated 340F/170C oven for 25 minutes.
6. I wanted to highlight the flavor of the chestnuts, so the muffin itself is not that sweet. The muffins are even better the next day, when the flavors have melded.

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