Step 1

Step 2

Add the granulated sugar and mix well. Continue mixing until just combined; avoid over-mixing.

Step 3

Add the egg yolk, corn syrup, salt, and baking powder. Mix after each addition until everything is incorporated.

Step 4

Add the sifted all-purpose flour and cornmeal. Use a spatula to gently mix until just combined and no dry flour streaks remain. Avoid overworking the mixture; aim for a crumbly texture, then set aside.

Step 5

Step 6

Add the instant dry yeast, stir gently, and let it sit for 10-15 minutes until it becomes foamy. This indicates the yeast is active and ready.

Step 7

To the activated yeast mixture, add the milk, egg, bread flour, cake flour, and salt. (Ensure the salt and yeast don’t directly touch each other initially by placing them on opposite sides of the bowl).

Step 8

Using a stand mixer with a dough hook or by hand, knead the mixture for about 5 minutes until it forms a rough dough ball. It’s okay if it’s still sticky at this stage.

Step 9

Once the dough starts coming together, add the softened unsalted butter. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and no longer sticks to the sides of the bowl or your hands. The butter should be fully incorporated.

Step 10

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (around 80-85°F or 27-30°C) for 45 minutes, or until it has doubled in size (first proof).

Step 11

Lightly flour your work surface. Gently turn the dough out onto the floured surface. Press down on the dough with your fingertips to deflate it, gently pushing out the air bubbles.

Step 12

Shape the deflated dough into a round ball. Cover it with plastic wrap or a damp cloth and let it rest and rise for another 30 minutes in a warm place (second proof). The dough should puff up slightly.

Step 13

After the second proof, use a rolling pin to flatten the dough into a rectangle, approximately 8×12 inches (20×30 cm). Try not to roll it too thin.

Step 14

Evenly sprinkle the drained chopped chestnuts over the surface of the flattened dough. Gently press them down so they adhere to the dough.

Step 15

Starting from one of the longer sides, roll up the dough tightly like a Swiss roll or sushi roll. Pinch the seam to seal it securely. Ensure the roll is firm.

Step 16

Grease your baking pan thoroughly with butter. Carefully place the rolled dough into the prepared pan, seam-side down.

Step 17

Brush the top of the dough evenly with the egg wash. Be careful not to let it drip down the sides.

Step 18

Sprinkle the prepared soboro topping evenly over the egg-washed dough. Gently press it down so the topping sticks well.

Step 19

Cover the pan loosely with plastic wrap or a damp cloth, and let it proof for a final 1 hour in a warm place (third proof). The dough should rise until it fills about 80-90% of the pan.

Step 20

Bake in a preheated oven at 350°F (177°C) for 30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Remove from the oven, let it cool on a wire rack, and enjoy your delicious homemade chestnut bread!