7 gmdried yeast (about 1 sachet)100 gmhoney350 gm(2 1/3 cups) plain flour2 tbspolive oil, plus extra for brushing 65 gmpeeled chestnuts (see note), coarsely crumbledTo serve:Dutch-process cocoa (optional) and mascarponeHoneyed chestnuts200 gmhoney100 gmpeeled chestnuts (see note)60 ml(¼ cup) orange juice20 mldessert wine
Combine yeast and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, stand in a warm place until foamy (8-10 minutes), add honey and 25gm flour, stir to combine. Cover and stand in a warm place until bubbly (25-30 minutes), then add remaining flour, olive oil, 1 tsp sea salt and 165ml water, mix until a soft dough forms, then knead on a lightly floured surface until soft and smooth (8-10 minutes). Form into a ball, place in an oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour).
Meanwhile, for honeyed chestnuts, combine honey and chestnuts in a small saucepan and stir occasionally over medium-high heat until caramelised (4-5 minutes). Remove from heat, add orange juice and dessert wine, return to heat and stir until smooth (1-2 minutes). Keep warm.
Preheat oven to 200C. Turn dough onto a lightly floured surface, roll into a 20cm x 25cm rectangle, transfer to a lightly oiled oven tray, cover and stand until doubled in size (15-20 minutes). Make shallow indentations at intervals in dough with your fingertips, scatter over crumbled chestnuts, drizzle with a little chestnut syrup and bake until golden (12-15 minutes). Cut into fingers, dust with cocoa, and serve warm with honeyed chestnuts, syrup and mascarpone.
Note Peeled chestnuts are available in vacuum
packs from Simon Johnson, GJ Food and select delicatessens.