Fluffy sweet bread with Turkish delight and walnuts

Name: Fluffy sweet bread with Turkish delight and walnuts - Catinca C.
Ingredients: 1 kg white flour for sweet bread; 2 eggs; 200 g sugar; 100 ml oil; 1 packet of yeast; 500 ml warm milk; 1 pinch of salt; 1 teaspoon candied orange peel; 1 packet of vanilla sugar; 250 g walnuts (Hungarian mixed walnuts from the store); 250 g Turkish delight; 1 egg white for brushing + 1 tablespoon granulated sugar to sprinkle over the sweet breads.

Dessert - Fluffy sweet bread with Turkish delight and walnuts by Catinca C. - Recipia

Fluffy sweet bread with Turkish delight and walnuts These sweet breads do not require long kneading. The dough is worked for about 10 minutes, then it only needs time to rise. It is important that the ingredients are at room temperature, and the milk is gently warmed, not hot. The quantities below yield two sweet breads, filled with walnuts, Turkish delight, or both. Quick info Preparation time: approximately 25-30 minutes, excluding rising Rising time: over 1 hour, then another 10-15 minutes in the pans Baking time: approximately 50 minutes Total time: approximately 2 hours and 30 minutes, depending on how quickly the dough rises Servings: 2 sweet breads Difficulty: medium Recipe type: homemade sweet bread for Easter, Christmas, and other holidays Ingredients 1 kg white flour for sweet bread 2 eggs, at room temperature 200 g sugar 100 ml oil 1 packet of yeast 500 ml lukewarm milk 1 pinch of salt 1 teaspoon candied orange peel powder 1 packet vanilla sugar 250 g walnuts, mixed Hungarian walnuts from the store 250 g Turkish delight 1 egg white for brushing 1 tablespoon granulated sugar for sprinkling Preparation method 1. Prepare the yeast In a large bowl, crumble the yeast and mix it with the salt and one tablespoon of sugar. Add one tablespoon of flour and 2-3 tablespoons of lukewarm milk. Stir until you achieve a homogeneous mixture, then set the bowl aside for about 10 minutes, until the yeast starts to rise. The milk should only be lukewarm. If it is too hot, it can affect the yeast and the dough will not rise well. 2. Form the dough Add the remaining lukewarm milk, sugar, vanilla sugar, candied orange peel powder, and the two eggs to the risen yeast. Start incorporating the flour gradually. As the dough forms, add the oil little by little until you use the entire 100 ml. Continue to work the dough until it becomes elastic and easily comes off your hands and the bowl. There is no need to knead too much. For this recipe, about 10 minutes is enough for the dough to become supple and homogeneous. 3. Let the dough rise Cover the bowl and place it in a draft-free spot. Let the dough rise for over an hour, until it doubles in volume. The exact time may vary, so watch the volume of the dough, not just the clock. If the room is cooler, it may need more time. 4. Fill the sweet breads After the dough has doubled in volume, divide it into two equal pieces. Sprinkle flour on the work surface and roll each piece of dough into a sheet about 1 cm thick. Sprinkle ground walnuts and place pieces of Turkish delight. You can use only walnuts, only Turkish delight, or combine them in the same sheet. Roll the dough as tightly as possible, without pressing too hard, then place each sweet bread in a greased pan. 5. Let the sweet breads rise in the pans Let the sweet breads sit in the pans for another 10-15 minutes. During this time, the dough relaxes and starts to rise again before baking. 6. Bake the sweet breads Preheat the oven to 160 degrees Celsius. Place the pans in and bake the sweet breads for about 50 minutes. 15 minutes before the 50 minutes are up, take the pans out of the oven. Brush the sweet breads with the beaten egg white and sprinkle with granulated sugar. Put the pans back in the oven and continue baking for another 15 minutes, until the sweet breads are golden brown. 7. Cool and slice Remove the sweet breads from the oven and try to detach them from the pans while they are still hot. Place them on the work surface and cover them with a clean towel. Let them cool completely before slicing. After they have cooled, slice the sweet breads and serve. Why I make this recipe often I love this recipe because the dough does not require long kneading and is prepared without complicated steps. The quantity is suitable for two sweet breads, and the filling can be adjusted according to individual preferences: walnuts, Turkish delight, or a combination of both. The sweet bread slices well after cooling and is perfect for holiday meals. Tips All ingredients for the dough should be at room temperature, except for the milk, which is gently warmed before use. Do not use hot milk for the yeast. The milk should be lukewarm so that the yeast can work. Let the dough double in volume before dividing it. If placed too quickly on the work surface, the sweet bread may turn out denser. Add the oil gradually while incorporating the flour. This way, the dough forms more evenly and remains elastic. Watch the baking in the last minutes, as the oven may brown the sweet breads differently. The egg white and sugar are added at the end of baking, in the last 15 minutes. The sweet breads should be left to cool before being sliced. If sliced while hot, the crumb may compress. Substitutions Walnuts can be used alone or in the form of the mixed Hungarian walnuts mentioned in the recipe. It is not necessary to use the same distribution of filling in both sweet breads. Turkish delight can be added in pieces, as indicated in the recipe. If preferred, you can fill one sweet bread with walnuts and the other with Turkish delight, using the same total quantity. Variations You can spread walnuts and Turkish delight separately on each sheet of dough or distribute them together. For a simpler filling, use only ground walnuts. For a sweeter version, use only Turkish delight. The quantities of dough and filling remain those in the recipe, and the change can only be made based on how you want to divide the walnuts and Turkish delight between the two sweet breads. Serving ideas The sweet bread is served after it has completely cooled, sliced. It is suitable for breakfast, alongside coffee or tea, but also on dessert platters at Easter, Christmas, and other holidays. Frequently asked questions How long should the dough rise? The dough should be left to rise for over an hour, until it doubles in volume. The duration is not fixed, as it depends on the temperature in the room. After being placed in the pans, the sweet bread rises for another 10-15 minutes. Can I use only walnuts or only Turkish delight? Yes. The recipe allows for the use of walnuts and Turkish delight together or separately. You can make both sweet breads the same or use walnuts for one and Turkish delight for the other. Why is the sweet bread brushed with egg white only towards the end? The egg white and granulated sugar are added 15 minutes before the baking is finished, so that the surface browns during the last minutes. In this recipe, the sweet breads bake for about 35 minutes, then are brushed and baked for another 15 minutes. How can I tell if the dough has risen enough? The dough should double in volume. This is the main reference. If it has not clearly increased in volume, it still needs time, even if an hour has passed. When can I slice the sweet bread? After it has completely cooled. Immediately after baking, the crumb is still very soft, and slicing can ruin the texture of the sweet bread. Nutritional values The values are estimative and depend on how the sweet breads are divided, as well as the type of walnuts and Turkish delight used. For one slice, roughly calculated as 1/20 of the total quantity: Calories: approximately 400-430 kcal Proteins: approximately 8-10 g Carbohydrates: approximately 55-60 g Fats: approximately 15-18 g Most carbohydrates come from flour, sugar, and Turkish delight, while walnuts and oil contribute to the fat content. These values do not replace a nutritional calculation made based on the exact brands of ingredients. Storage and reheating After completely cooling, the sweet breads are stored covered with a clean towel, so they do not dry out. It is better to slice them just before serving, as the whole sweet bread retains its texture better. The recipe does not include a reheating step. The sweet bread is served at room temperature after it has completely cooled.

Fluffy sweet bread with Turkish delight and walnuts

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