This chestnut roll wreath is delightfully festive for your family or guests during the Holidays. Make things easier on yourself by letting the dough rise overnight and enjoy hot, fresh, chestnut rolls in the morning!
In a large liquid measuring cup or bowl (around 2 cups), combine the warm water, yeast, and granulated sugar. Let sit for 10 Minutes or until extremely foamy.
Stir the yeast mixture to dissolve some of the foam, then add in the four eggs. Use a fork or whisk to lightly beat the eggs into the yeast mixture.
In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and turn the mixer on low. Slowly pour in the yeast/egg mixture, turning up the speed of the mixer as needed to facilitate incorporation, until combined.
Add in the room temperature butter, one tablespoon at a time, until the dough is completely formed. The dough should be tacky to the touch, but should not leave dough behind on your hands when you touch it. If it does, add additional flour a tablespoon at a time until the right consistency is reached.
Once the dough is formed, continue to knead on a medium-low speed for 10 Minutes.
Cover the bowl with a warm, damp cloth and set it in a warm area to rise for 1 Hour, or until the dough has doubled in size.
Punch down the dough until it has deflated and cover the bowl with plastic wrap and refrigerate overnight.
Chestnut Roll Filling
The next morning, In a small bowl, combine 6 Tablespoons (¾ of a stick) of the melted butter with the granulated sugar and spices. Set aside.
Chestnut Roll Wreath Assembly
Roll the chestnut roll dough out onto a floured surface or large silicone mat until it is about a 15"x12" rectangle.
Pour the butter, sugar, and spices mixture onto the rolled out dough and use the back of a spoon to spread out the mixture and then sprinkle the chopped chestnuts on top.
Starting on the long side of the dough, work from one side to another like a typewriter, and roll the dough up firmly, continuing until the entire roll is complete. Pinch together the seam.
Transfer the dough to a sheet pan lined with parchment paper or a silicone mat (or on a baking stone). Using a very sharp paring knife, Flatten the ends of the roll by trimming away the excess dough. . Rotate out the first roll so that it is laying flat against the pan. Create the rolls by ¾ of the way through the dough at one-inch intervals.
Carefully continue turning out each roll one at a time, allowing them to slightly overlap the one before it. As you turn out each chestnut roll, turn the roll slightly so a circle shape is formed. When you get to the last roll, gently tuck it under the first one you made to complete the circle.
Place an oven safe circular container that is slightly smaller than the wreath in the middle of the dough. Brush the top of the rolls with the remaining 2 tablespoons of melted butter and let rise for 30 Minutes.
Preheat the oven to 350°F. Bake the chestnut roll wreath for 30 Minutes or until lightly browned. Once the chestnut rolls have come out of the oven, allow them to cool on the pan for 5-10 minutes.
Chestnut Roll Glaze
In a liquid measuring cup, combine melted butter, vanilla extract and salt. Sift in the powdered sugar and use a small whisk or fork to combine. Use milk as necessary (around 2 tablespoons) to get to your desired consistency.
Spread or sprinkle the glaze over the warm chestnut rolls and serve immediately.
If you use a baking stone or a pan that does not have a rim, make sure to place a sheet pan or something in the oven under where you'll be baking; the filling sometimes bubbles off the pan and can make a mess of your oven.