Dec

2

Chestnut-Coconut Buns (Vegan)

December 2, 2007 |

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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. - Jim Davis

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The bag of assorted unshelled nuts we bought had ten chestnuts. We started roasting them, planning to make pradhaman - a pudding from Kerala with coconut milk, jaggery and cardamom. While chestnuts are not native to that region, it does have the nutty flavour that would go very well with this dessert.

The main ingredient in pradhaman is usually toasted lentils or caramelised fruit like plantains, mangoes or jackfruit. See jackfruit pradhaman.

As the aroma of roasting chestnuts pervaded the house, the craving for bread suddenly became overpowering. The chestnut pradhaman took on a different avatar. We loved the end result. It has a rich cakey crumb from the coconut milk, and a lovely aroma from the cardamoms and saffron. The bread is is just slightly sweet. Add more jaggery/sugar if you want to.

It’s a wonderful breakfast treat with a dab of cream cheese and a cup of masala chai.

CHESTNUT COCONUT BUNS (Vegan)

Makes 8 medium buns

2 cups unbleached bread flour (or all purpose flour)
1 cup whole wheat flour (or all purpose flour)
1/2 cup roasted and chopped chestnuts (about 10)
(skinned almonds, or cashews will work too)
1/2 cup fresh or dry dessicated coconut
1/2 cup plus 2 tablespoons coconut milk (lowfat works fine)
2 tsps active dry yeast
1/4 tsp salt
3 tablespoons powdered jaggery
**brown sugar, turbinado sugar, or regular sugar works fine
1 tablespoon transfat free margarine at room temperature (or melted ghee or butter)
2 green cardamoms shelled
a pinch of saffron
1/4 cup water

To brush the rolls
1.5 tablespoons coconut milk (or melted transfat free margarine, ghee or butter)
1 tablespoon turbinado (or regular) sugar

Roasted Chestnuts(Vegan)

1. Grind together the coconut milk, chestnuts, cardamom seeds and coconut to a smooth paste. It should amount to about 1 cup.

2. Heat the water to lukewarm and add the yeast. Let it dissolve and and sit for five minutes. It should foam up. If it doesn’t, your water was too hot or your yeast is old. Discard the batch and try again.

3. Mix all the ingredients together (except those for brushing) and knead for 4-5 minutes to form a smooth ball. Add flour or water if necessary.

4. Let it rise covered in a warm place for an hour. This dough may not double in volume because of all the sweetness from the coconut milk and the jaggery (or sugar).

Snails

5. Punch down, knead a bit more, and divide it into eight equal parts (about 3 ounces dough each). Form each part into a long strand (about 10 inches) and coil around on a baking sheet layered with parchment or silicone. Tuck one loose end under.

Or form into regular round rolls.

6. Cover with a towel and leave them to rise for another 25-30 minutes.

Meanwhile, preheat the oven to 425 degrees F (or 400 F at convection setting).

7. Brush the rolls with coconut milk on the top and sides. Sprinkle with the sugar.

Bake for about 15 minutes (check at 12) until golden and a toothpick inserted in the middle comes out clean.

Cool on a wire rack.
Serve with a hot cup of tea or coffee.

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41 Comments so far

  1. Mishmash! on December 2, 2007 5:29 pm

    chestnuts in prdhaman? sounds interesting…..when re u making it ? :) Btw that tea pot is looking so ethnic and pretty !!

    no more chestnuts left for pradhaman, but seriously, they would be superb in that dish. - b

  2. Lakshmi on December 2, 2007 7:16 pm

    Just had ravaidli for breakfast with hot coffee but still drooling over the bun… :embarrass They look delicious :yes: :love:

  3. Anita on December 2, 2007 8:06 pm

    Ummmm…yummy snails!

  4. Priya on December 2, 2007 8:43 pm

    I found chestnuts in my grocery store a few weeks back…but left them for the next trip since I did not have any pots n pans. And I haven’t found them there again :(( I will try my luck with the assorted pack :)

  5. Siri on December 2, 2007 8:45 pm

    Love the kettle in the second pic! :love: looks so authentic! ;;)

    ~ Siri :idea:

  6. Suganya on December 2, 2007 9:22 pm

    Just the recipe I was looking for.

  7. rachel on December 2, 2007 10:37 pm

    The rolls look lovely! And the tea pot looks so divine…nice tip on the yeast not foaming..

  8. vegan recipes on December 2, 2007 10:51 pm

    [...] Chestnut-Coconut Buns (Vegan) [...]

  9. Nags on December 2, 2007 11:14 pm

    that’s a lovely idea to put the bread on leaves to make it look like snails :) have never heard of chestnuts in pradhaman but sure sounds interesting! don’t remember if you sent an entry for suganya’s vegan ventures. did you? thought this one would be for that :)

  10. Srivalli on December 2, 2007 11:19 pm

    Beautiful stuff!

  11. aa on December 2, 2007 11:35 pm

    Jai and Bee, These look/sound delicious! These, and the chestnut-almond cookies at mahanandi will be on my baking list when I find chestnuts this year…problem is…once they’re roasted…the end up in the tummy and not in the baking sheet :laugh:

  12. Miri on December 3, 2007 12:24 am

    As usual innovative, as so many of your recipes are! And the buns look really inviting..

  13. Aparna on December 3, 2007 12:39 am

    These buns are quite unusual. Never seen coconut milk in baking. Quite an interesting idea.

  14. Kaykat on December 3, 2007 1:07 am

    Yum yum yum! Such an awesome idea! I love pradhaman, but I’m glad the wheat-mania kicked in :)

    I have this bowl of chestnuts sitting on my counter waiting to be worked with, no points for guessing what I’m going to try with them! :)

  15. arundati on December 3, 2007 1:34 am

    they look fabulous

  16. Nirmala on December 3, 2007 2:00 am

    mmmm…another must try! The snail on the leaf looks excellent~

  17. viji on December 3, 2007 4:25 am

    Nice looking buns Bee as usual your presentation is eye catching. Viji

  18. Meeta on December 3, 2007 5:58 am

    hmmm I love chestnuts. Roasted in bread or in soup. Nice one!

  19. steamy kitchen on December 3, 2007 6:02 am

    i just bought some chestnuts yesterday at the market - the teenager bag boy was so ignorant - he picked up the pacakge and said, “WHAT IS THIS????!”

    sigh

    Sad.

  20. Raaga on December 3, 2007 6:03 am

    gotta try :)

  21. Deep on December 3, 2007 6:26 am

    Awesome !!! as usual no words

  22. padmaja on December 3, 2007 6:33 am

    Bee!!
    Unique recipe and amazing pictures!! Have to try this!!

  23. grihini on December 3, 2007 8:51 am

    i like the tea pot there..its so cute :)

  24. kribha on December 3, 2007 8:55 am

    Looks like an art work. Beautiful presentation and nice recipe.

  25. sagari on December 3, 2007 9:28 am

    beautiful pics

  26. Anonymous on December 3, 2007 10:04 am

    bee, jai u guys rock !! The recipes are nice and needless to say pics are just too good.

  27. sandeepa on December 3, 2007 11:31 am

    The bun is lovely but would like to see and know more about pradhaman

  28. Zlamushka on December 3, 2007 11:47 am

    Cute cute cute lil banzzz! Can I have one with you? We can nibble on those while reading guess what! Spoonful of Christmas round-up…

  29. shivapriya on December 3, 2007 12:33 pm

    Never tried chestnuts..Looks fabulous.

  30. angela on December 3, 2007 1:41 pm

    You get 10 chestnuts in a bag and you create that??!! Wow! A couple of weeks ago bought a kilo of them, roasted half, and the other half lay forgotten, till they shrivelled and died :hammer: Next time they will turn into a pra..da..whatever. Thks for inspiring. Angela

  31. TBC on December 3, 2007 6:36 pm

    This desn’t look like something I’d ever make just ‘cos it’s too elaborate for me :nono:
    Just wanted to say that your teapot is a stunner! :love: :yes:. You have good taste. ;;)

  32. TBC on December 3, 2007 6:51 pm

    that shd have been “doesn’t”- i almost sounded like my zimbly great father! :laugh:

  33. Laavanya on December 4, 2007 10:47 am

    I love coconut buns… this looks great. The nuts.. chestnuts or others must add a nice crunch.

  34. vegan carrot cake on December 9, 2007 10:22 am

    [...] Chestnut-Coconut Buns (Vegan) [...]

  35. manju on December 14, 2007 8:50 am

    I don’t bake as often as I’d like to, but these are inspiring! Thanks for sharing this.
    manju

  36. Laurie Constantino on December 17, 2007 7:23 pm

    Incredible pictures — both the chestnuts and the buns. I particularly like the chestnuts piled near the log - wonderful composition!

  37. “DDD” = Double Dog Disaster!–and Lucky Comestible 4(1): Coconut, Begins « Diet, Dessert and Dogs on October 6, 2008 6:50 pm

    [...] Bee and Jai at Jugalbandi: Chestnut-Coconut Buns Thai Black Rice Pudding Chakka Madhura Curry (a recipe that’s 1000 years old!!!) [...]

  38. Lucky Comestible 4 (2): Cuckoo for Coconut (GF Mini Loaves or Cupcakes) « Diet, Dessert and Dogs on October 9, 2008 9:35 am

    [...] Bee and Jai at Jugalbandi: Chestnut-Coconut Buns Thai Black Rice Pudding Chakka Madhura Curry (a recipe that’s 1000 years old!!!) [...]

  39. Lucky Comestible 4 (3): Savory Veggies with Coconut and Rice « Diet, Dessert and Dogs on October 11, 2008 7:31 am

    [...] Bee and Jai at Jugalbandi: Chestnut-Coconut Buns Thai Black Rice Pudding Chakka Madhura Curry (a recipe that’s 1000 years old!!!) [...]

  40. Lucky Comestible 4 (4): Balti Tofu and Chickpeas in a Thick Creamy Coconut Sauce « Diet, Dessert and Dogs on October 14, 2008 6:47 pm

    [...] Bee and Jai at Jugalbandi: Chestnut-Coconut Buns Thai Black Rice Pudding Chakka Madhura Curry (a recipe that’s 1000 years old!!!) [...]

  41. Raspberry Coconut Coffee Cake « Diet, Dessert and Dogs on October 17, 2008 5:05 pm

    [...] Bee and Jai at Jugalbandi: Chestnut-Coconut Buns Thai Black Rice Pudding Chakka Madhura Curry (a recipe that’s 1000 years old!!!) [...]

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