Hungarian "Bejgli" with sweet chestnut filling, lactose free, gluten free

Ingredients

• 380 g Gluten free flour mix
• 60 g Prunes
• 190 g Sweet chestnuts, puréed
• 1 1/8 tbsp Milk, lactose free
• 40 ml Cream, lactose free
• 75 g Unsalted butter, lactose free, softened
• 90 g Icing sugar
• 8 g Fresh yeast (approximately 1 package)
• 3/4 pcs Egg
• 3/4 pcs Egg yolk
• 3/4 pinch Salt
• 25 g Bread crumbs, gluten free
• 1/4 tsp Cinnamon, ground
• 3/8 tsp Rum extract
• 9 g Vanilla sugar

Method

1. Mix the softened butter with 40g of icing sugar in a bowl.
2. Make the yeast rise in a little bowl with 1.5tbsp warm milk and one pinch sugar, then add the mixture to the flour.
3. Add the whole egg and salt, then knead the dough well.
4. Divide the dough into 3 and let the dough rest for a couple hours.
5. Meanwhile, prepare the filling.
6. Mix the cream, chestnut purée, prunes, remaining sugar, vanilla sugar, bread crumbs, rum aroma, and cinnamon in a bowl.
7. Mix well to get a homogene cream.
8. Roll the dough out into 0.5cm thick rectangular shape.
9. Spread the filling onto, then roll the dough carefully by keeping the filling in.
10. Wash the rolls with the egg yolk and let them rest in the baking tray for half an hour in a warm place.
11. Wash again, then let them rest for another half hour, this time in a cool place.
12. Heat the oven to 180°C.
13. Before baking, prick the rolls with a fork several times.
14. Bake the rolls uncovered until the top starts to be golden.
15. Do not dry it out.
16. Let them cool down completely before slicing.