Lenten sweet bread (with walnut and carob)

Name: Lenten sweet bread (with walnut and carob) - Eusebia F.
Ingredients: Dough: 500 ml bors; 1000 gr. white flour; 1 cube of fresh yeast; 150 gr. granulated sugar; a pinch of salt; 100 ml oil. Filling: 300 gr. ground walnuts; 2 tablespoons carob powder; 200 gr. granulated sugar.

Sezon - Lenten sweet bread (with walnut and carob) by Eusebia F. - Recipia

When several gather around the table and want something sweet, without animal-derived ingredients, I make this fasting cake with walnuts and carob powder. It doesn't taste like a classic cake, but it has its charm, and the borscht aroma really makes a difference. It took me a few tries to find the right consistency, but now I rely on this recipe when I need something simple and reliable. Quick Info Total time: about 2.5–3 hours (includes rising and baking) Preparation time: 30–40 minutes Rising time: 1–1.5 hours (depending on temperature) Baking time: 60 minutes Servings: 2 medium cakes Difficulty: medium Recipe type: fasting dessert, suitable for holidays or when fasting Ingredients For the dough: - 1000 g white flour - 500 ml borscht - 1 cube fresh yeast (usually 25 g) - 150 g granulated sugar - 1 pinch of salt - 100 ml oil For the filling: - 300 g ground walnuts - 2 tablespoons carob powder - 200 g granulated sugar Preparation method 1. Gently warm the borscht. It should not be hot, just warm enough not to scald the yeast. 2. In a small bowl, crumble the yeast and mix it with a pinch of salt and a teaspoon of sugar. Add 2-3 tablespoons of warm borscht and a teaspoon of flour. Mix well, then let the mixture sit for 10 minutes to activate the yeast. 3. Place the flour in a large bowl. Make a well in the middle. Pour in the yeast mixture, the remaining sugar, and then the rest of the borscht, a little at a time. Mix everything by hand or with a sturdy spoon. 4. Start kneading and gradually add the oil, incorporating it as you knead. After finishing adding the oil, continue to work the dough until it becomes elastic, non-sticky, and compact. If necessary, sprinkle a little flour, but do not overdo it. 5. Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts. It will take about an hour, sometimes longer, until it doubles in volume. 6. Meanwhile, prepare the filling: grind the walnuts, mix them with the carob powder and sugar. 7. When the dough has risen well, divide it into two equal parts. On a floured work surface, roll out the first piece into a suitable rectangle, not too thick. 8. Sprinkle half of the walnut mixture over the entire surface of the dough. Carefully roll it up tightly, like a roulade. Lightly seal the edges. 9. Repeat the same process with the second piece of dough and the remaining filling. 10. Grease two loaf pans with a little oil. Place the rolled dough in the pans. 11. Preheat the oven to 160°C, so it is already hot when you put the cakes in. 12. Place the pans in the preheated oven and bake for 60 minutes. Do not open the oven and do not turn the pans while they are baking. 13. After they are baked, remove the pans from the oven. Using a brush, lightly coat the tops of the cakes with a little water. Sprinkle granulated sugar on top while they are still hot. 14. Leave the cakes in the pans, cover them with a clean towel, and let them cool slowly for at least 3 hours or until the next day. Why I make this recipe often I use this recipe when I am fasting or for guests who prefer desserts without dairy and eggs. It keeps well even after a few days and does not dry out quickly. Simple, readily available ingredients. The filling is dense, and the walnut and carob aroma adds something extra compared to classic fasting recipes. Tips and variations Tips - Pay attention to the consistency of the dough: if it is too hard, add 1-2 tablespoons of borscht; if it is too soft, sprinkle a little flour. - Let the yeast activate well; otherwise, the dough will not rise enough. - Do not open the oven during baking; you risk the cake collapsing. - Let the cake cool slowly in the pan and covered, to remain soft. Substitutions - Instead of borscht, you can use mineral water, but borscht adds extra flavor and tenderness. - If you do not have carob powder, you can use cocoa, but the taste will be different, and it is no longer a strict fasting recipe if you are fasting strictly. - Granulated sugar can be replaced with brown sugar for a deeper flavor. Variations - You can also add grated lemon zest to the filling for an extra flavor boost. - If you do not have walnuts, ground sunflower seeds or poppy seeds will also work. - For a different presentation, you can braid the two rolls and bake them in a single large pan. Serving ideas - It is good both plain and alongside a cup of tea or coffee. - It can be served at breakfast or as a dessert after a meal. Frequently asked questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can replace the cube of fresh yeast with a packet (7 g) of dry yeast. Mix it directly with the flour. 2. Why is borscht used instead of water? Borscht gives the dough a slightly sour taste and makes it fluffier. The final result is closer to the classic cake, even though it is a fasting one. 3. Can I make it with whole wheat flour? Whole wheat flour makes the dough denser and does not rise as much. If you want, you can replace part of the white flour, but not all of it. 4. Does the cake turn out just as good if I don't add carob? Without carob powder, the filling will be lighter in color and simpler in taste. It can be omitted, but it adds a plus that is noticeable. 5. How do I know if the dough has risen enough? The dough should double in volume and be lightly aerated. When you gently press it with your finger, the rebound indicates that it is well risen. Nutritional values The values are approximate, for a 1 kg cake, divided into 10 slices: One slice (about 100 g) contains: - Calories: approximately 350–400 kcal - Carbohydrates: 60 g - Protein: 8–10 g (due to the walnuts) - Fats: 13–15 g It depends on how thick you slice it and on the filling. Carob and walnuts add fiber and healthy fats, but the cake remains a dessert with quite a bit of sugar. Storage and reheating The fasting cake can be stored covered at room temperature for 2–3 days without drying out too much. If it lasts longer, I keep it in plastic wrap or a clean towel, closed in a box. It can be heated for a few seconds in the microwave if you want to eat it softer, but it is not necessary. I do not recommend freezing; the texture changes after thawing.

Lenten sweet bread (with walnut and carob)

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